Rhubarb Cake

Rhubarb Cake

Rhubarb is delicious, and has so many uses.  I received my stalks this week in my weekly, organic vegetable box.  Since my old Rhubarb plant was a "no-show" in the garden this spring, I was relying on store-bought stocks.  Knowing that I can make jelly, syrup, cookies, pies, etc...it was this lovely cake that I chose to bake.  This is an extremely moist cake with a perfect amount of rhubarb added.  Like any fruit cake, when baked, the bitterness and stringiness of Rhubarb is gone.  I love this seasonal cake,  which is late Spring-also the perfect time for a garden tea party.


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16 pieces


  • 400 grams rhubarb sliced and soak in bowl with a bit of sugar for about 30 min.
  • 280 grams sugar (80g for the soaking, rest for recipe)
  • 225 grams butter soft
  • 225 grams flour
  • 100 grams ground almond
  • 1 tsp baking powser
  • 3 eggs


  1. slice rhubarb in smaller slices, then cover with 80g. sugar in a bowl to bring out natural juices

  2. mix wet ingredients together, then add dry. 

  3. now combine rhubarb with batter

  4. mix well

  5. prepare a baking dish, butter the bottom and sides, then sprinkle with almond flour

  6. pour batter and bake @ 180 C. for 1 hour

  7. allow cake to cool on wire rack

  8.  sprinkle with powder sugar and serve

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