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Moist rhubarb cake

Recipe: Moist rhubarb cake

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


  • 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


  • 50 g sugar
  • 1 tsp cinnamon


  • 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