Rabarberkage (Rhubarb Cake)

Springtime Flavors

If you had to choose one fruit or flavor that reminded you of the start of spring, what would it be? For me, nothing screams sunshine and springtime more than rhubarb. That may sound strange to you, but in Denmark, we grew up eating a lot of it while it was in season, which is from about May through the end of summer. Plus, I tend to associate rhubarb with strawberries, since that is a classic flavor combination, so it really reminds me of summertime! Super fresh, sweet, a bit sour, and surprisingly flavorful, rhubarb is definitely an underused and underrated addition to your baked goods. Give it a try this year!

Rhubarb…Fruit or Vegetable?

Rhubarb is a reasonably easy plant to grow, and when it is really thriving, you get a lot of it. So, you have to use it up somehow! Technically, it is a vegetable, a bit reminiscent of celery in the way it looks but luckily not in the way it tastes. However, people tend to use it in recipes as more of a fruit. It has a tart and quite sour taste, so it is usually combined with sugar to make it more palatable. Personally, I love the tartness of raw rhubarb, but cooking it down with sugar brings out the flavor a lot more. The best way to use rhubarb is in baked goods, like rhubarb pie or cake, or in jams/preserves.

Today’s Recipe

Last summer, we posted a recipe for rabarbertærte (rhubarb pie). This turned out to be one of our absolute favorite recipes of the summer, so this year, we wanted to share another rhubarb recipe. Our rhubarb cake is so delicious; it is super moist, fluffy, sweet, and with lovely bits of tart rhubarb scattered throughout. The fruit cooks in the cake as it bakes, so it gives the cake an amazing flavor while still retaining a bit of crunch. Best of all, it’s a seriously simple recipe to make and is definitely going to become one of our go-tos! Try it out and leave us a comment and rating below.

Rabarberkage (Rhubarb Cake)

5 from 3 votes

A delicious, fluffy rhubarb cake absolutely perfect for the spring or summer months! The tartness and bite of each piece of rhubarb is a delicious contrast to the sweet vanilla sponge – it doesn't get any better!

Servings 8 servings

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

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IMPORTANT NOTE:

We always bake using a digital scale and the metric system (grams and milliliters). We can’t promise that our cup measurements will be as accurate! Additionally, we bake and develop our recipes in a convection (fan) oven.

Ingredients

  

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CAKE

• 200 grams chopped fresh rhubarb (2-3 stalks)
• 1 1/2 tbsp granulated sugar
• 2 large eggs (room temperature)
• 200 grams (1 cup) granulated sugar
• 250 grams (~2 cups) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp vanilla extract
• 120 ml (1/2 cup) vegetable oil
• 120 ml (1/2 cup) milk

TOPPING

• Demarara sugar (optional)

Instructions

 

• Preheat oven to 350 degrees F (175 degrees C).
• Butter/oil a baking tin (we used a round tin) and cut out a sheet of parchment paper in a circle to cover the bottom.
  
• Mix together the chopped fresh rhubarb and 1.5 tbsp of granulated sugar. Let this marinate while you mix the rest of the cake batter.
  
• Beat eggs and granulated sugar together until light in color and doubled or tripled in size. Use a stand mixer with a whisk attachment, or an electric hand mixer – it will be more difficult to whisk by hand, but it can be done!
  
• Meanwhile, mix together dry ingredients (flour, baking powder, salt) in a separate bowl.
  
• Mix together vanilla extract, milk, and oil in a liquid measuring cup to make it easier to pour.
  
• Alternate adding in wet ingredients and dry ingredients, adding half of each at a time.
  
• Fold into the mixture with a rubber spatula or mix on low speed in the stand mixer.
  
• Add most of the chopped rhubarb and sugar to the cake batter, reserving a small amount that you will add on top. Fold the batter a few times to make sure the rhubarb is evenly distributed, but try not to overmix at this point.
  
• Pour the batter into your baking tin.
  
• Sprinkle the remaining rhubarb over the top of the cake. You can also sprinkle some demarara sugar for a bit of crunch, but that is totally optional!
  
• Bake for 40-45 mins, or until a cake tester emerges clean from the center of the cake. (Baking time will depend on your baking tin and oven. A shallower, larger cake tin will take less time, while a smaller but deeper tin may take longer. Glass tins also tend to take longer than dark, nonstick ones. Ovens range, so keep an eye on the cake!)
  
• Remove from cake tin after about 5 minutes and let cool (we let ours cool on a wire rack). Slice and enjoy!

Course: Dessert

Cuisine: Danish

Keyword: fluffy, fruity, rhubarb, simple, spring, summer, tart, vanilla

Difficulty: Beginner