Rhubarb Cake Recipe
An easy and delicious recipe for making the best rhubarb cake. I used a round springform tin but you can also use a regular loaf pan.
Servings: 12 slices
Ingredients
- 200 grams unsalted butter
- 200 grams fine granulated sugar
- 8 grams vanilla sugar or 1 tsp vanilla extract
- 4 large eggs
- 200 grams self-rising flour
- Pinch of salt
- 200 grams rhubarb compote
- 1-2 stalks rhubarb
Equipment
- 9.5 inch/24 cm springform pan
Instructions
- Prepare the rhubarb compote according to the recipe.
- Preheat the oven to 350°F/175°C conventional oven.
- In a mixing bowl, cream together the butter, sugar, vanilla sugar, and salt until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the self-rising flour until a smooth batter forms.
- Pour the batter into a greased and parchment-lined springform pan.
- Spoon several dollops of rhubarb compote over the batter and gently swirl it through.
- Wash the rhubarb stalk, trim the bottom end, and cut it into small pieces.
- Scatter the rhubarb pieces over the top of the cake for decoration.
- Bake for 60 minutes, or until a cake tester comes out clean.
- Let the cake cool in the pan for 5 minutes.
- Release the springform ring, transfer the cake to a wire rack, and allow it to cool completely.
- Serve with a dusting of powdered sugar and softly whipped cream.
Tips
You can also bake this batter in a standard 10-inch (25 cm) loaf pan.
How to store
Store tightly wrapped at room temperature for up to 4 days, or freeze for up to 3 months.