Rhubarb Cake

Rhubarb Cake

The garden is bursting with sweet and tart rhubarb, and what better way to use them than with this delightful rhubarb cake recipe? Celebrate the fruity sweetness with this classic vanilla sheet cake featuring delicious bites of rhubarb. Simple and easy, this recipe is perfect for an everyday craving or serving a crowd at a picnic or garden get-together.
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Instructions

  • Preheat the oven to 150 °C (convection oven).
  • Mix rhubarb and sugar. Set aside while you make the batter.
  • Whisk butter and sugar until light and airy. Add eggs one at a time.
  • Mix flour, baking powder, and vanilla sugar, then fold this into the batter alternately with milk. Mix the rhubarb pieces into the batter.
  • Pour the batter into a baking dish (approximately 20×30 cm) greased with butter or lined with baking paper. Bake for about 1 hour.
  • Sprinkle the cake with crushed cardamom seeds and leave to cool on a baking rack.
  • Serve dusted with powdered sugar and ice-cold, softly whipped cream.
Enjoy!
Tips

Choose firm, medium-sized rhubarb stalks for the best taste and texture. And remember to only use the stalks and not the leaves.

Tips

Fresh rhubarb is best in spring and early summer, but you can also use frozen. With frozen, you can bake it out of season or if you do not have it in your garden. Just remember to drain excess liquid to prevent the batter from becoming too wet. Both the fresh and frozen varieties are delicious and add moisture, sweetness, and tang to the sweet cake batter.

Tips

Rhubarb varies greatly in sweetness, so taste it and adjust the sugar according to the tartness of the rhubarb and your taste preference.

Questions about rhubarb cake

Feeling the tingling of summer with this cake, but still have a few questions? Then, keep reading below to find out more!

Can you freeze rhubarb cake?
Yes. Make sure it is cooled to room temperature before freezing, and wrap it well to maintain its freshness, for example, in cling film and/or a freezer-safe bag. To prevent freezer burn, consider wrapping it in a final layer of tinfoil. When you are ready to enjoy it, let it thaw overnight in the fridge, and let it sit at room temperature the day after for a few hours before serving.
How to prepare rhubarb for cake?
First, rinse the rhubarb thoroughly, then pat it dry to avoid extra moisture in the batter. Diced rhubarb will give you the best result, as these small pieces make for a more even result as the cake bakes. Mixing with sugar softens the rhubarb and enhances its natural flavour, so you get the best possible result.
Should I use fresh or frozen rhubarb for rhubarb cake?
Both fresh and frozen rhubarb work well in cake. If you are making it in the summer, use fresh rhubarb as it is in season. However, frozen ones are a good alternative that allows you to indulge in this delicious recipe all year round − and you will still get the delicious sweet and tart rhubarb flavour.

Ingredients

Rhubarb
Rhubarb cut into small pieces
500 g
Sugar
3 tbsp
Cake
Sugar (about 400 ml)
350 g
Soft Arla® LactoFREE Slightly Salted Spreadable Soft Arla® LactoFREE Slightly Salted Spreadable
200 g
Eggs
4
Wheat flour (about 750 ml)
500 g
Baking powder
2 tsp
Vanilla sugar
2 tsp
Milk
200 ml
To serve
Cardamom seeds, crushed
Icing sugar
2 tbsp
Cream − whipped to a foam
250 ml
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Bake a fresh and spongy cake with rhubarb

With sweet and tart flavours, this soft, airy rhubarb cake is the perfect way to treat yourself, your family, or your guests. It has the ideal blend of summery, tart rhubarb and sweet vanilla batter, resulting in a spongy cake with juicy bursts in every bite. Enjoy the delicious flavours that make this cake perfect for any occasion.

A subtle sweetness from vanilla and a nice kick from cardamom

What sets this rhubarb cake apart is the delicate interplay of the subtle sweetness of vanilla and the distinctive kick of cardamom. Vanilla adds a mild yet comforting, warm aroma, while cardamom brings a spicy note that complements the tang of rhubarb, creating a wonderful fusion of flavours in every slice.

Serve with fluffy whipped cream

For an extra indulgent sensation, serve it with a generous dollop of fluffy whipped cream. Let it cool in the fridge after whipping, allowing you to serve cold, fluffy peaks with your freshly baked cake. The smooth, rich cream pairs flawlessly with the soft, spongy texture of the cake, adding a luxurious element to the serving. It is a classic finishing touch that takes this already delicious cake to the next level.

Make new variations

There is always room for variations, so you can find your new favourite version. Experiment with adding raspberries, strawberries, or other berries to the rhubarb. Just keep the moisture in mind so you do not end up with a soggy cake. You can replace half the rhubarb with berries. Strawberries contain much more moisture than, for example, raspberries, so keep that in mind when experimenting with the recipe.

For a sweeter, gooey touch, add a handful of white chocolate chips, making this slightly resemble a blondie with rhubarb while staying true to the original recipe. 

If you are more in the mood for a classic dessert, try our delicious Victoria sponge or the tasty lemon drizzle cake. You can also opt for a sweet apple crumble or a moist banana cake.

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