Rhubarb Cake Recipe

Name: Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake bottom; 6 tablespoons butter, softened; 6 tablespoons sugar; 2 eggs; 1 cup flour; 3 tablespoons flour; 1 teaspoon baking powder; 1 pinch salt; 3 -4 tablespoons milk; 1/2 lemon, rind of; Filling; 1 3/4 lbs rhubarb; 1/2 cup orange juice; 6 -8 tablespoons sugar (divided); 1 (1/3 ounce) package red glaze mix (I use Dr. Oetker brand, see note); Topping; prepared vanilla pudding (optional); sweetened whipped cream (optional)

Servings: persons

cake bottom
6 tablespoons butter, softened
6 tablespoons sugar
2 eggs
1 cup flour
3 tablespoons flour
1 teaspoon baking powder
1 pinch salt
3 -4 tablespoons milk
1/2 lemon, rind of
Filling
1 3/4 lbs rhubarb
1/2 cup orange juice
6 -8 tablespoons sugar (divided)
1 (1/3 ounce) package red glaze mix (I use Dr. Oetker brand, see note)
Topping
prepared vanilla pudding (optional)
sweetened whipped cream (optional)

1
Prepare cake bottom according to recipe #119337 for German Fruit Cake Bottom, but use lemon rind instead of vanilla. You can make the cake bottom in advance.
2
Let cake bottom cool completely. Meanwhile prepare rhubarb filling.
3
Wash rhubarb, peel and cut into rather even 1/4 in pieces.
4
Preheat pot on medium heat and add 3 tablespoons sugar. Caramelize sugar over medium high heat until light brown. Add orange juice and stir until the caramelized sugar is dissolved. Be careful, sugar will be very hot!
5
Add rhubarb. Cook for about 5-8 minutes stirring constantly, until rhubarb is still firm to the bite. Add additional sugar to taste. Stir until dissolved.
6
Drain rhubarb through a sieve and reserve liquid. Let rhubarb get cold.
7
Measure liquid to make 1 cup. If necessary add water to make 1 cup. Prepare the glaze with the liquid according to package directions. Mix in rhubarb immediately and fill directly on cake bottom. Let set.
8
Either top completely with a fluffy vanilla pudding and let it set, or simply top with freshly whipped sweetened cream.
9
NOTE on Vanilla Pudding: use your favorite brand. We usually prepare 1 whole package and use about half on the cake. We easily find other uses for the rest.

1104

kcal

Calories

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: cake bottom, 6 tablespoons butter, softened, 6 tablespoons sugar, 2 eggs, and more.

Yes, Rhubarb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Cake

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