Luscious Rhubarb Cake

Rhubarb at its very best…

If you are going to make rhubarb cake, make THIS rhubarb cake.

You will love it .

I know you will.

It’s simply…

LUSCIOUS!

Auntie'sRhubarbCake2

This is another recipe from my lovely German baking book I featured here,when I posted my fabulous Raspberry Meringue Tart. The book has produced excellent results so far, and this one is an absolute star. When you bite into a slice the topping melts in your mouth, the tart rhubarb mingles perfectly with the sweet cake base, and the overall effect is just… Pure Lusciousness!

And guess what, it is really easy to make too!

Luscious Rhubarb Cake

Auntie'sRhubarbCake

You will need a well-greased 26cm (10 1/2 inch) loose-bottomed cake tin and…

For the base:

  • 250g (2 cups) SR flour (or plain and 2 tsps baking powder)
  • 125g (1 stick + 1 tbsp) softened butter
  • 125g (2/3 cup) sugar
  • 2 eggs
  • 550g (1.2 lbs) rhubarb, cut into 2 cm (3/4 inch) pieces
  • 2 tbsps breadcrumbs (I used dried from a packet)

Mix everything together using your hands, as quickly as you can to bring it together into a soft dough. Refrigerate for 30 minutes and preheat the oven to 200Β°C/400Β°F.Β  Then roll out dough on a well-floured surface to fit the 26cm tin, with a couple of cms extra for a slight rim. Sprinkle the breadcrumbs over it and then place the rhubarb on top. Bake for 25-30 minutes.

For the topping:

  • 2 eggs, separated
  • 150g (3/4 cup) + 50g (1/4 cup) sugar
  • 125g (1/2 cup) sour cream

Beat the egg yolks, sour cream and 150g sugar together with a fork. Whisk the egg whites in a clean separate bowl, adding in the 50g sugar as it stiffens, until it forms firm peaks. Gently fold the yolk mixture into the whites and spread over the cake. Return the cake to the oven for a further 25-30 minutes until the top is golden.

Allow to cool a little before removing from the tin. Then place on a cooling rack.

Serve with whipped cream!

Auntie'sRhubarbCake3

Have a wonderful Easter weekend!

51 thoughts on “Luscious Rhubarb Cake

    • I’m looking forward to making it again with my own rhubarb (this time it was from the market)… with all the showers we’ve had it shouldn’t be long now. Good to hear you have your own rhubarb too Cindy. πŸ˜€

    • I bet your rhubarb will have got off to a good start with the damp ground and now spring taking off. Hope you have a sunny Easter Sunday Donna!

  1. It looks absolutely delicious. Thank you. I am going to make it for Easter. I love rhubarb and gooey cakes. It sounds like a winning combination to me.

  2. Oh my goodness, you’ve done it again Cathy! I just have to try this… and i will scour all of Mexico in search of Rhubarb to do so πŸ™‚ Thanks for another mouth watering recipe!

  3. Hello Cathy, Happy Easter to you and yours! Sunshine, flowers and eggs will make this weekend!
    Our Rhubarb is almost to eat. I am looking forward to test the recipe.
    Have a wonderful Easter! Uta

    • Thank you! My own rhubarb in the garden should be ready soon too Uta. Then I will simply have to make this cake again! πŸ˜‰ Happy Easter to you and your family!

  4. I love the joyful presentation if this cake. Happy Easter Cathy! I come here quite often, most of the time I remain a silent viewer but now it loudly became. Thank you!

  5. Looks like I’ll have to leave this page open for Gosia to see and then point out the rapidly growing rhubarb on the land, maybe a link will be made πŸ™‚ Or of course I could give it a go !

  6. Hi Cathy! I was at my organic market yesterday and actually found Rhubarb! The first time in 10 years i’ve seen it in Mexico. I almost jumped for joy! I bought all of it, which was 14 stalks, and will make your cake tonight πŸ™‚

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