Rhubarb Cake

Ah yes, time for a rhubarb recipe! And this is one of the few times I have no clue where I found the recipe. (If anyone knows, please mention in comments.)
Do I need to tell you how wonderful this was? We gobbled it down in no time. Although I think I got a tad carried away with the whipped cream in this photo!  

Rhubarb Cake

1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring 
1 cup packed light brown sugar 
2 cups cake flour (not self-rising), sifted 
3/4 teaspoon baking powder 
1/2 cup plus 2 tablespoons granulated sugar 
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes 
1/3 cup whole milk 
2 large eggs (1 separated) 

sweetened (and flavored, your choice) whipped cream for serving

Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill. 

Toss rhubarb with brown sugar in a bowl until coated. 

Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough. 

Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top. 

Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes. 

Serve cake warm or at room temperature. 


  1. Hi Barbara, first of all you can never get carried away withtoo much whip cream. Such a beautiful cake, I could eat this anytime of day.

  2. What a yummy-sounding cake! I barely ever bake/cook with rhubarb, but I always say I want to change that!!


  3. Heavenly! I can't wait for the rhubarb season to start.



  4. Still haven't seen rhubarb in the market yet...this looks fantastic!

  5. Mom has a very similar recipe - family favourite for years. I'll have to try yours! Mmmmm!

  6. Rhubarb cakes are some of our fvaorites..can't wait to see it poke up!

  7. Makes me want to find some rhubarb! Looks delicious Barbara. Hope the cooler weather hasn't gotten down your way. We are freezing in N. Florida.

  8. looks perfectly rustic and tasty! you and your rhubarb... :)

    1. and i think your amount of whipped cream is perfect. :)

  9. I'll be tapping my feet until my rhubarb starts coming up :) Pinning this to my rhubarb board! The more whipped cream the merrier in my book :)

  10. Really beautiful cake Barbara!!

  11. No such thing as too much whipped cream! I realized that I didn't cook with rhubarb last year--not even once. It's not always easy to find here. But, I have to find some this year. What a great-looking cake!

  12. Unfortunately, since rhubarb is not sold here I won't be able to try any of these delicious tarts or cakes like this one! I am so curious!



Related Posts with Thumbnails