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Rhubarb cake

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Rhubarb cake

  • 60
  • Serves 8
  • Medium



Goodies time is here 😊

Today’s recipe is a pink dessert, a moist cake topped with delicious rhubarb ✨


200 g all purpose flour

150 g sugar

100 g butter

2 medium eggs

1 tsp baking powder

1/2 tsp baking soda

120 ml buttermilk


500g rhubarb, trimmed

80 g sugar

1 vanilla pod, seeds only

½ lemon, juice



3 tsp strawberry jam

2 tbsp water


Preheat the oven to 180 C and prepare a baking pan with parchment paper.


Whisk together flour, baking soda, baking powder in a bowl.


Beat butter and sugar until light and fluffy, about 2 – 3 minutes. Add eggs, one at a time, beating well after each addition. Add the flour to the mixture alternately with buttermilk. Putt the batter in the baking pan.


Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely.


Meanwhile, prepare the rhubarb.

Cut the rhubarb into pieces with the same size.

In a large pan add the sugar, vanilla seeds, lemon juice and enough water just to cover the rhubarb. When the sugar has dissolved, add the rhubarb and simmer for 5 mins. Remove from the heat and leave to cool in the syrup, for at least 1 hr.


Glaze: in a small bowl mix the strawberry jam with water.


Arrange the rhubarb stripes on the cake. Brush the tart with the glaze.




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