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Rhubarb cake.
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5 from 16 votes

Easy Rhubarb cake

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 minutes
Cook Time30 minutes
Waiting time4 hours
Total Time5 hours
Course: Dessert
Cuisine: American
Servings: 6
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
  1. Measure your ingredients with a Digital scale for accuracy
  2. For the sponge, room temperature ingredients will emulsify the best
  3. 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:
  1. 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.
  2. While baking the sponge layer, remember not to overbake it. Over-baked sponge cake can become too dry
  3. For a neat-looking, smooth side surface, consider using Acetate cake collar within the cake ring
  4. Make sure you do not open the cake tin before the cake actually sets, respect the chilling time

Nutrition

Calories: 311kcal | Carbohydrates: 48g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 150mg | Potassium: 305mg | Fiber: 3g | Sugar: 33g | Vitamin A: 405IU | Vitamin C: 14mg | Calcium: 104mg | Iron: 1mg