Rhubarb cake recipe

Rhubarb Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Rhubarb Cake Recipe, a perfect treat that combines the tangy goodness of rhubarb with a moist and fluffy cake base. This recipe is a crowd-pleaser, striking a balance between sweet and tart flavors. With its simple ingredients and easy-to-follow instructions, this cake is a breeze to make, even for novice bakers. Whether enjoyed as a dessert or a teatime snack, this rhubarb cake is sure to impress.

Keywords: rhubarb, cake, recipe, tangy, moist

Rhubarb cake recipe details

Rhubarb cake recipe, recipe Rating: 4.5
Number of votes:98 

Ingredients

4 medium	eggs, separated
300 g	sugar
125 g	soft butter
3 pack(s)	vanilla sugar
1 pinch(es)	salt
6 tbsp	milk
2 tsp	baking powder
150 g	flour
200 g	icing sugar
750 g	rhubarb, diced
3 tbsp	cherry juice
8 sheet(s)	gelatin
300 g	yoghurt
200 g	whipping cream

Instructions

Preheat the oven to 150°C.

For the batter:
Mix together 125g of the sugar, butter, 1 pack of the vanilla sugar and a pinch of salt until creamy. Stir in the egg yolks and the milk. Sift in the baking powder and the flour and whisk until well combined.

For the meringue:
Whisk the egg whites until stiff. Sift in the icing sugar until creamy.

To bake:
Pour half of the batter into a floured cake form. Top with half of the meringue. Bake for 30-35 minutes. Remove from the form and allow to cool. Repeat the procedure with the remaining batter and meringue.

For the filling:
In a saucepan mix together the rhubarb, 125g sugar and the cherry juice. Bring to a boil. Reduce the heat and cook for 4-5 minutes. Allow to cool. Soak the gelatin in water. Mix together the yoghurt, the remaining vanilla sugar and 50g of the sugar. Squeeze out the gelatin and dissolve in a small saucepan over low heat. Take from heat and stir in 2 tablespoons of the yoghurt mixture. Stir this into the remaining yoghurt cream. Mix in the rhubarb compote. Allow to cool for 10 minutes.

Whip the cream until stiff and fold the whipped cream into the yoghurt and rhubarb mixture. Spread one cake base with the mixture and cover gently with the other cake. Place in the fridge for 3-4 hours or until set.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Resting time:
ca. 4 hrs
Grade of difficulty:
medium
Calories per portion:
n/a