Rhubarb cake

Total time: 1hr 30m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 312 Kcal, 5g Protein, 37g Carbohydrates, 16g Fat


  • Poached rhubarb
  • 2 tbsp sugar
  • 2 sticks red rhubarb, halved lengthwise and crosswise
  • 1 dl water
  • Cake batter
  • 150 g butter, soft
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 100 g sugar
  • 3 eggs
  • 1 pinch salt
  • 200 g sour single cream
  • 2 tsp baking powder
  • 300 g white flour
  • To bake
  • 100 g icing sugar
  • Utensils
  • One loaf tin (approx. 25 cm), lined with baking paper

View these products


  • Poached rhubarb

    Bring the water and sugar to the boil in a wide pan. Add the rhubarb, cover and simmer over a low heat for approx. 10 mins., leave to cool.
  • Cake batter

    Place the butter in a bowl and beat in the sugar, vanilla and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the sour cream. Mix the flour and baking powder, stir into the mixture.
  • To fill

    Remove the rhubarb from the poaching liquid, drain, retain the liquid and set aside. Layer the cake batter and rhubarb in the prepared tin, starting and ending with a layer of cake batter.
  • To bake

    Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack. Mix the icing sugar with 2 tbsp of the reserved rhubarb liquid. Pour the glaze over the cake, leave to dry.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home