Description
A tender, melt-in-your-mouth rhubarb cake with a perfect balance of tart and sweet. This French spring dessert features a simple, rustic texture and a brief baking time. Ideal for tea or coffee service, it’s a crowd-pleaser with a nostalgic, handcrafted charm.
Ingredients
500 g rhubarb (fresh, peeled, cut into 2–3 cm pieces)
200 g all-purpose flour
180 g powdered sugar (adjust to taste)
125 g softened butter (dairy, unsalted)
3 large eggs (room temperature)
1 sachet baking powder (11 g)
50 ml milk (whole or semi-skimmed)
1 tsp vanilla extract (optional)
Powdered sugar for dusting (optional)
Instructions
Preheat oven to 180°C (350°F). Grease a 9-inch (23 cm) oven-safe baking dish with butter.
Place rhubarb pieces in the dish. If using, mix 1 tbsp powdered sugar with rhubarb and let macerate for 15 minutes. Strain liquid if desired, reserving the syrup.
In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract, if using.
Sift flour and baking powder together. Gradually add to butter mixture, alternating with 3 tbsp milk to create a smooth, thick batter.
Pour batter over rhubarb in the prepared dish. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Cool slightly before serving. Dust with powdered sugar if desired.
Notes
For halal vegetarians, ensure baking powder is vegetable-based. Rhubarb can be substituted with blueberries or mixed berries if unavailable. Store leftovers in an airtight container at room temperature for 1-2 days.
- Prep Time: 20
- Cook Time: 45
- Category: Gâteaux
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 320
- Sugar: 23g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg