Description
A springtime rhubarb cake that perfectly balances tart and sweet with its tender, moist crumb. This family-style dessert is easy to prepare and delivers a warm, fruity aroma reminiscent of Provence.
Ingredients
500g rhubarb, peeled and cut into 2cm pieces
250g all-purpose flour
3 large eggs, room temperature
150g granulated sugar
125g unsalted butter, softened
1 tsp baking powder
1 tsp vanilla extract (or 1 vanilla sugar packet)
pinch of salt
optional: icing sugar for dusting
Instructions
Preheat oven to 180°C (Thermostat 6). Grease and flour a 22-24cm round tart pan.
If using, macerate rhubarb pieces in 2 tbsp sugar for 15 minutes; drain and set aside.
In a large bowl, cream softened butter with granulated sugar until pale and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
In a separate bowl, sift together flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Fold in rhubarb (and any drained syrup if using).
Spread batter into prepared pan and bake for 40-45 minutes until golden and a skewer inserted comes out clean.
Cool, then dust with optional icing sugar before serving.
Notes
Adjust sugar to taste based on rhubarb’s tartness
Rhubarb raw sugar maceration is optional but enhances natural sweetness
Serving temperature: warm or at room temperature
- Prep Time: 20
- Cook Time: 40
- Category: Gâteaux
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280
- Sugar: 24g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg