Shredded Rhubarb Cake Recipe

Name: Shredded Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 4 stalks Rhubarb; 3 whole Eggs; 1 cup Canola Oil; 1-1/2 cup Sugar; 2-1/2 cups Flour; 1/4 teaspoons Baking Powder; 1 teaspoon Baking Soda; 4 teaspoons Cinnamon; 1 dash Nutmeg; 2 teaspoons Vanilla; 1/2 cups Non-Fat Natural Plain Yogurt; _____; FOR THE ICING:; 8 ounces, weight Cream Cheese, Softened; 4 cups Confectioners Sugar (Sifted); 1 Tablespoon Milk; 3 teaspoons Vanilla

Servings: persons

FOR THE CAKE:
4 stalks Rhubarb
3 whole Eggs
1 cup Canola Oil
1-1/2 cup Sugar
2-1/2 cups Flour
1/4 teaspoons Baking Powder
1 teaspoon Baking Soda
4 teaspoons Cinnamon
1 dash Nutmeg
2 teaspoons Vanilla
1/2 cups Non-Fat Natural Plain Yogurt
_____
FOR THE ICING:
8 ounces, weight Cream Cheese, Softened
4 cups Confectioners Sugar (Sifted)
1 Tablespoon Milk
3 teaspoons Vanilla

1
Preheat oven to 350 degrees. Grease and flour a bundt pan, or loaf pans or a 9x13 pan. Set aside.
2
Shred/tear rhubarb and set aside. You can try using a grater for this, but I found it just mushed it up. So I cut it into quarters and peeled it by hand.
3
In a large bowl, beat eggs, oil, and sugar by hand using a whisk.
4
Slowly add to the same bowl the flour, baking powder, baking soda, cinnamon, nutmeg and vanilla. Thoroughly combine.
5
Add rhubarb and yogurt, stirring until well blended.
6
Pour into greased and floured bundt pan, and bake for 45-55 minutes at 350F or until a toothpick inserted into the center comes out clean. Start with 45 minutes, and check to see if it needs more time.
7
Cool for 10 minutes in pan on a wire rack. Then remove from the pan and cool completely.
8
You can top it with icing sugar, or make a cream cheese icing. Using a paddle attachment on your stand mixer, beat the cream cheese on low until fluffy. Gradually add confectioner's sugar alternating with milk and vanilla until you reach desired consistency. Using a spatula, cover the top and sides of the cake.
9
The cake will keep covered for 2-3 days. If it lasts that long!

1935

kcal

Calories

Fat

273

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: FOR THE CAKE:, 4 stalks Rhubarb, 3 whole Eggs, 1 cup Canola Oil, and more.

Yes, Shredded 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.

That's it — enjoy your meal!

Shredded Rhubarb Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions