For this, my mum got involved all the way back in the summer of 2013. We had a lot (!) of rhubarb that year and had already but it in savory dishes, made compot and what not. Suprisingly it took a while for us to arrive at the cake option but arrive we finally did. And this happened:


I’m not a huge fan of simple cakes (I’m into everything cheesecake-ey though!!!) but I loved this cake! And it’s especially good with a big dollop of whipped cream 😉

Simple but oh-so-delicious rhubarb cake

The original recipe is from here, though my mum tweaked a few things (I think I just got from where I got my tweaking-recipes part). This one includes the tweaks, for the original one, just follow the link above (though that one is German).

You’ll need:

  • 400gr rhubarb
  • 1 Tablespoon brown sugar
  • 100gr butter
  • 180gr brown sugar
  • 1 package vanilla sugar
  • 1 egg
  • 130ml egg liqueur
  • 180gr whole grain flour + 100gr normal flour
  • 2 Tablespoons baking powder
  1. Preheat your oven to 170°C/338°F.
  2. Cut your rhubarb into 1cm pieces and let them soak with your tablespoon sugar. (About 10 min. will work).
  3. Beat until fluffy: Butter and sugar.
  4. Add egg and beat until fluffy again.
  5. Add all the liquid ingredients and mix. After that, add all the dry ingredients.
  6. Fill into your pan and add your rhubarb pieces on top.
  7. Put it into the oven for 50 minutes or until a inserted toothpick comes out clean.

Tip: Don’t butter the sides of your pan! The butter makes the sides get hot faster. Therefore the cake will be done earlier. That means your sides won’t rise as much as the middle part of the cake will. If you don’t butter them, thinks will be pretty even 😉
We also found, that the egg liqueur taste wasn’t really strong what might have been due to the fact that we used whole grain flour. However it kept it really moist. In the original recipe, they only use normal flour and people kept saying how wonderful the liqueur taste would add to the the whole cake experience. So you might want to try it out.



Btw on a side note: it’s not like I wait for days to take my pictures (Since: only a quarter of the original cake is in the picture). That was within the 24 hours range after that cake made it out of the oven…ups 😉
And you can eat it right after it comes out of the oven! With a serving on vanilla ice cream that is!!!



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