In May one of the seasonal products is Rhubarb. I have never made anything from rhubarb, but saw a lot of cakes being made from it. So we went out, got some rhubarb and started a research on how to make a cake.
In my research I discovered that rhubarb is actually only edible in May, because in the summer it becomes toxic, and is no longer edible. Good timing I guess. 🙂
The cake is so light and puffy and simply delicious. Hope you will enjoy it as much as we did.
Now to the recipe, which is fairly simple and fast to prepare. You do not require any advance knowledge or skills to make this delicious cake.
Start preheating the oven to 180°C (350°F) and greasing a 20 cm (8 inch) spring cake form.
Secondly in a medium bowl beat the eggs with sugar, on high speed using an electric handheld mixer, until light and fluffy. This process will take between 5-6 minutes. You will notice the mixture change color and become lighter, and will also double in size.
Then add the melted butter, vanilla (I used vanilla sugar, but you can add vanilla extract as well) and milk. Mix until well combined.
Then add the flour, baking powder and salt. Mix until well combined. You can also use the mixer to blend the ingredients together, just blend on low speed after you add the flour.
After all the ingredients have been combined and the flour has been fully incorporated and there are no lumps in the batter, pour the batter into the prepared form.
Lay the diced rhubarb on top and sprinkle with two tablespoons of sugar. Yes, the rhubarb here is green, not red. I was also a bit confused, but that was the only one we had in the nearby grocery store. It is still good and tasty, just not as bright or colorful as the red one. Taste a bit like apples actually. 🙂
Bake the cake in the preheated oven for 30 minutes, or until the toothpick inserted in the center comes out dry and clean.
Allow the cake to cool in the form for 20 minutes before taking out onto the wire rack to cool completely.
Serve with a side of fresh fruits and berries and a bit of whipped cream.
Enjoy!
If you cooked and liked this recipe, please leave a comment and give it a rating. It is really important for us to know your opinion. Thank you!
Quick and Easy Rhubarb Cake
Equipment
- 20 cm spring cake form
Ingredients
- ⅔ cup granulated white sugar, +2 tablespoons for sprinkling over rhubarb
- 3 large eggs
- 3 tablespoons butter, melted
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup +2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 2 cups rhubarb, diced
- pinch of salt
Instructions
- Preheat oven to 180°C (350°F). Grease with butter or nonstick cooking spray a 20 cm (8 inch) spring cake form. Set aside.
- In a medium mixing bowl beat on high the eggs with ⅔ cup white granulated sugar until light and fluffy. This will take about 5 – 6 minutes.
- Add the melted butter, vanilla and milk. Beat on low until well combined.
- Stir in flour, baking powder and salt and beat on low until just combined.
- Pour the batter into the prepared form.
- Lay the diced rhubarb onto the top of the batter and sprinkle with the remaining 2 tablespoons of granulated white sugar.
- Bake for 30 minutes, or until the toothpick inserted into the center comes out clean.
- Allow to cool for about 20 minutes in the form, before taking it out and cooling completely on a wire rack.
- Serve with a side of fresh fruits and berries and a bit of whipped cream.
- Enjoy!
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