Rhubarb cake

Total time: 2hr 10m
Preparation Time: 30m

For 56 pieces


Silvia Karle - Gastrosophinnen

Nutritional Information

Contains 451 Kcal, 8g Protein, 53g Carbohydrates, 22g Fat


  • Rhubarb
  • 800 g rhubarb, cut into pieces approx. 2 cm long
  • 100 g sugar
  • Batter
  • 250 g butter, soft
  • 150 g sugar
  • 1 pinch salt
  • 3 pinches ground coriander seeds
  • 3 eggs
  • 1 pinch nutmeg
  • 40 g wheat starch (Epifin)
  • 400 g white flour
  • 1 tbsp baking powder
  • Topping
  • 3 egg white
  • 1 pinch salt
  • 150 g marzipan, roughly grated
  • 150 g sugar
  • 150 g shelled ground almonds
  • 2 tbsp amaretto
  • Utensils
  • One deep baking tray (approx. 35 x 40 cm), fully lined with baking paper

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  • Rhubarb

    Mix the rhubarb and sugar, leave to absorb for approx. 1 hr. Drain the rhubarb, retain the juice and set aside.
  • Batter

    Place the butter in a bowl, whisk in the sugar, salt, coriander and nutmeg. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in 3 tbsp of the reserved rhubarb liquid. Mix the flour, wheat starch and baking powder and stir into the mixture. Transfer the batter to the prepared tray. Arrange the rhubarb on top.
  • Topping

    Gently beat the egg white and salt. Add the almonds, marzipan, sugar and amaretto, mix roughly, spread on top of the rhubarb.
  • To bake

    Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack. Cut the cake into approx. 5 cm squares.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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