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–+ servings
Vanilla cake with rhubarb.

Rabarberkage (Rhubarb Cake)

5 from 5 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
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

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.
    Rhubarb in a bowl with sugar.
  • 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!
    Batter mixing in a mixer.
  • Meanwhile, mix together dry ingredients (flour, baking powder, salt) in a separate bowl.
    Dry ingredients in a bowl.
  • Mix together vanilla extract, milk, and oil in a liquid measuring cup to make it easier to pour.
    Wet ingredients in a cup measure.
  • Alternate adding in wet ingredients and dry ingredients, adding half of each at a time.
    Dry ingredients sifted in.
  • Fold into the mixture with a rubber spatula or mix on low speed in the stand mixer.
    Batter after mixing.
  • 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.
    Batter with rhubarb.
  • Pour the batter into your baking tin.
    Batter in the 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!
    Rhubarb sprinkled on top.
  • 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!)
    Cake after baking.
  • Remove from cake tin after about 5 minutes and let cool (we let ours cool on a wire rack). Slice and enjoy!

Video

Course: Dessert
Cuisine: Danish
Keyword: fluffy, fruity, rhubarb, simple, spring, summer, tart, vanilla
Difficulty: Beginner