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–+ servings
Squares of Baked Rhubarb cake, sprinkled with powdered sugar

Rhubarb Cake

Rhubarb Cake is a soft, moist and flavorful cake loaded with rhubarb pieces and topped with powdered sugar that is a dessert everyone will love. This rhubarb cake recipe is probably the simplest and most delicious Spring cake to celebrate rhubarb season. You wiil want to make it over and over again.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine Eastern European
Servings 10
Calories 209 kcal

Equipment

  • 1 7 x 11-inch baking pan ( 18 x 28 cm)

Ingredients
 
 

For the Cake:

  • 4 large eggs room temperature
  • 3/4 cup white sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons powder sugar for dusting

Rhubarb Topping:

  • 3 cups rhubarb ( 600 g ) diced 1/2-inch to 1-inch pieces
  • 3 tablespoons white sugar
  • 3 tablespoons potato flour
  • 1 package vanilla sugar ( 9 g - Dr.Oetker Vanilla sugar )

Sugar Topping:

  • 3 tablespoons brown sugar
  • 50 g unsalted butter cold

Instructions
 

Rhubarb Topping:

  • Place the chopped rhubarb in a bowl and sprinkle with withe sugar; let it sit for 15 minutes. This will draws out the excess water from rhubarb.
    After that time drain the rhubarb if there is any liquid/juice; add potato flour and vanilla sugar to rhubarb and toss well.

Cake:

  • Preheat oven to 356 degrees Fahrenheit and line a 7 x 11-inch cake pan with parchment paper.
  • In a large bowl mix flour, baking powder and set aside.
  • In the bowl of a electric mixer fitted with the paddle attachment, beat together the sugar and eggs, until light and fluffy about 5-7 minutes.
  • In 3 additions, add the dry ingredients to the wet ingredients and gently fold in using ruber spatula. Once well combined, transfer batter to baking pan and smooth the top.
    Arrange diced rhubarb evenly over top of the batter. Sprinkle brown sugar over the cake.
    Take 50g cold butter straight from the refrigerator and grate into fluffy shreds directly over the cake.
  • Bake for 40 minutes, the cake is ready when a cake tester inserted into the centre comes out clean.
    When done take it out leave it in the pan for 15 minutes, then transfer the cake to a cooling rack to cool completely. Sprinkle with powdered sugar when cooled. Enjoy !

Notes

Make sure to evenly spread the shredded butter over the rhubarb in the baking dish. You want that butter to melt and cover every bit of the top. It will give you the most delicious flavour. 
TO USE RHUBARB: 
  • Stalks Only: Make sure to discard the leaves and trim the roots. The roots and leaves of rhubarb are not safe to eat. 
  • Chop the rhubarb into approximately 1/2-inch pieces, more or less. 
CAKE WITH:
  • Serve the cake plain, dusted with powdered sugar, with fresh whipped cream or with ice cream.

Nutrition

Calories: 209kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 972mgPotassium: 132mgFiber: 4gSugar: 1gVitamin A: 167IUVitamin C: 3mgCalcium: 77mgIron: 1mg
Keyword Brown sugar, Fresh Rhubarb, Powdered Sugar, Rhubarb Cake
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