Description
A soft rhubarb cake made with fresh stalks, buttery texture, and balanced acidity. Perfect for spring afternoons with family, blending Provençal charm and comfort cooking.
Ingredients
Rhubarb (500 g, peeled and cut into 2-3 cm pieces)
Flour (200 g, all-purpose/tamised)
Powdered sugar (150 g)
Unsalted butter (100 g, softened)
Large eggs (3, at room temperature)
Baking powder (1 sachet)
Vanilla extract (1 tsp)
Salt (pinch)
Icing sugar (optional, 2 tbsp)
Instructions
Preheat oven to 350°F (180°C). Grease an 8-inch round or square ovenware.
Peel rhubarb, cut into 2-3 cm pieces.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Fold in flour, baking powder, vanilla, and salt.
Fold in rhubarb pieces gently.
Bake for 40-45 minutes until golden and a toothpick comes out clean.
Let cool slightly before serving optionally dusted with icing sugar.
Notes
Use very fresh rhubarb; test sweetness with an additional tbsp sugar if needed
Replace vanilla with vanilla powder (0.5 tsp) if preferred
Let cake cool slightly before serving for optimal texture
- Prep Time: 20
- Cook Time: 45
- Category: Gâteaux
- Method: Baking
- Cuisine: French/Provençal
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 245
- Sugar: 35g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 1.2g
- Protein: 3g
- Cholesterol: 55mg