Description
A tender, moist rhubarb cake with a perfect balance of tart and sweet, ideal for sharing a warm spring dessert with family or tea parties. Simple preparation and minimal ingredients make this recipe accessible for all skill levels.
Ingredients
500g fresh rhubarbe (cut into 2cm pieces)
2 cups all-purpose flour (type 45 or 55)
1 cup butter, softened
3/4 cup powdered sugar
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 tablespoon baking powder
Pinch of salt
Confectioners’ sugar for dusting (optional)
Instructions
Preheat oven to 180°C (Thermostat 6). Butter and flour a 22-24cm fluted tart mold.
In a large bowl, cream the softened butter with powdered sugar until smooth.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
In a separate bowl, sift together flour, baking powder, and a pinch of salt.
Gradually incorporate the dry ingredients into the butter mixture using a spatula.
Fold in the rhubarb pieces gently to distribute evenly.
Pour batter into the prepared mold and bake for 40-45 minutes until golden and a skewer inserted in the center comes out clean.
Let cool completely before dusting with confectioners’ sugar if desired.
Notes
For a milder tart flavor, macerate rhubarb in 2 tablespoons of sugar for 30 minutes before baking.
Ensure the mold is properly greased to prevent sticking.
Cake can be stored in an airtight container for 3-4 days.
- Prep Time: 20
- Cook Time: 45
- Category: Gâteaux
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg