Easy Rhubarb cake

5 from 16 votes

This is the ultimate Rhubarb cake recipe, the simplest and most delicious spring cake to try to celebrate rhubarb season. Super moist yogurt and brown sugar cake loaded with rhubarb and topped with a super simple strawberry rhubarb compote, you will love it!

Prep Time30

Cook Time30

Waiting time4

Total Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 311kcal

Author: Katalin Nagy

Equipment

Ingredients

For the cake

60 g Vegetable oil
50 g Granulated sugar
50 g Brown sugar
1 Egg room temp
1 Egg yolk room temp
60 g Yogurt Thick, Greek or Turkish style use on room temp
100 g Pastry flour AP works too
½ teaspoon Baking powder
½ teaspoon Baking soda
Pinch of salt
90 g Rhubarb cut into small pieces

For the topping

250 g Rhubarb Cut into small pieces
140 g Fruit puree half rhubarb half strawberry
75 g Granulated sugar
10 g lemon juice
3 Gelatine sheets 1.7g gelatin per sheet

Metric - US Customary

Instructions

Start with making the cake

Heat oven to 180 C / 356°F (no fan)
Prepare a 15 cm (6 inch) round cake pan with parchment paper
Whisk together wet ingredients: yogurt, egg, sugar, oil
Sift dry ingredients together: flour, salt, baking powder and baking soda then fold dry ingredients into the wet ingredients with the help of a Rubber spatula. Mix just until combined
Fold rhubarb pieces in just until combined. Pour cake batter into cake pan
Bake for 30 min or until skewer inserted in the middle of the cake comes out clean
Cool the cake on Cooling rack

Prepare the fruit compote topping

Roast rhubarb in the oven for 15 min at 180 C / 356°F
Soak gelatine sheets into cold water
Cook rhubarb and strawperrby puree, sugar, lemon juice in a saucepan over medium heat for 5 minutes
Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the compote
Assemble the Mousse cake ring (adjustable in size) and set it to the size of the cake that is 15cm / 6inch. For a neat looking, smooth side surface use Acetate cake collar within the mousse ring. Alternatively use a spring form tin
Place chilled cake into the mousse ring and pour warm but not hot compote over. Place roasted rhubarb pieces on top. Smooth the top with an Offset spatula
Chill cake in the fridge for 4 hours for the topping to set
Carefully remove the mousse ring and cake collar
Decorate with edible golden leaves
Store in the fridge

Notes

Ingredient notes

Measure your ingredients with a Digital scale for accuracy
For the sponge, room temperature ingredients will emulsify the best
3 sheets of gelatin sheets equal to 5g of gelatin. You can easily substitute the gelatin sheets by using the same amount of gelatin powder. For agar-agar, follow conversions according to the package instructions

Baking technique notes:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
While baking the sponge layer, remember not to overbake it. Over-baked sponge cake can become too dry
For a neat-looking, smooth side surface, consider using Acetate cake collar within the cake ring
Make sure you do not open the cake tin before the cake actually sets, respect the chilling time

Nutrition