• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Ingmar - Recipes by Ingredients

Recipes, Ingredients, Kitchen Tips

  • Home
  • Ingmar
  • Recipes
    • Quick dinner ideas
    • Vegetarian recipes
    • Christmas recipe
    • Swedish
    • Desserts
    • National dishes
  • resources
    • Blogging tips
    • Tips & Tricks Videos
    • Food Facts & Sustainability
  • Country Chefs
  • We like
  • About us
    • Contact us
    • Om oss (Svenska)

Recipe: Moist rhubarb cake

August 26, 2017 by Kalle Leave a Comment

Moist rhubarb cake

We still have rhubarbs in the garden and wanted to bake a cake but not the rhubarb crisp with almond paste that we have eaten a lot of..

Found this recipe for a rhubarb scratch cake that I improved a bit. Biggest change was to almost double the amount of rhubarbs, but if your short on rhubarbs it also works as in the original recipe.

This turns out to a super delicious moist rhubarb cake that can be served both warm and cold. Fresh from the oven with a scoop of vanilla ice-cream is my favorite! But served cold directly from the fridge is also super yummy!

Here you can find this recipe in swedish.

Moist rhubarb cake

Recipe: Moist rhubarb cake

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 35 mins
Total Time 1 hr 30 mins
Course Dessert
Servings 8

Ingredients
  

  • 300 g flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 120 g butter softened
  • 300 g raw sugar or brown sugar
  • 1 egg
  • 1 tsp vanilla powder
  • 250 ml milk
  • 450 g rhubarb I have tried it with half the amount which also works fine

Topping

  • 50 g sugar
  • 1 tsp cinnamon

Instructions
 

  • Heat the oven to 175 C (350 F)
  • Chop the rhubarbs in roughly 1 cm thick pieces (I used a mandoline)
  • Take a small bowl and mix flour, baking soda, vanilla and salt. Set aside
  • In another bowl blend together butter, sugar and then the egg
  • Use a hand mixer with the dough hooks to blend in the milk and the small bowl with flour.
  • Stir in the chopped rhubarbs
  • Grease a baking dish of around 20 cm x 30 cm and fill it up with the cake batter
  • Use the small bowl to mix the topping (sugar and cinnamon)
  • Sprinkle topping evenly over the cake before baking it in the oven for around 35 min or until a tester comes out clean
Tried this recipe?Let us know how it was!

Filed Under: Desserts, Latest Tagged With: rhubarb

Previous Post: « Palak paneer with halloumi
Next Post: Recipe: Quick weeknight dal »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • E-mail
  • Facebook
  • Pinterest
  • Twitter
  • YouTube

Meet IngredientMatcher

The Ingmar app will help you match the ingredients you already have at home with easy, quick and delicious recipes from around the world. To learn more about Ingmarclick here →

Free ebook! click on the cover below

Gumroad

Subscribe to our blog

[fb-optin-form]

Categories

Archives

Footer

  • About
  • Contact
  • Press

Copyright © 2025 · Foodie Pro & The Genesis Framework