Rhubarb cake

Rhubarb cake

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / piece: 312 kcal
, Fat: 16 g
, Carbohydrate: 37 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Poached rhubarb

1dl water
2tbsp sugar
2sticks red rhubarb, halved lengthwise and crosswise

Cake batter

150g butter, soft
100g sugar
1 vanilla pod, cut open lengthwise, seeds scraped out
1pinch salt
3 eggs
200g sour single cream
300g white flour
2tsp baking powder

To bake

100g icing sugar
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One loaf tin (approx. 25 cm), lined with baking paper

How it's done

Poached rhubarb

Bring the water and sugar to the boil in a wide pan. Add the rhubarb, cover and simmer over a low heat for approx. 10 mins., leave to cool.

Cake batter

Place the butter in a bowl and beat in the sugar, vanilla and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the sour cream. Mix the flour and baking powder, stir into the mixture.

To fill

Remove the rhubarb from the poaching liquid, drain, retain the liquid and set aside. Layer the cake batter and rhubarb in the prepared tin, starting and ending with a layer of cake batter.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack. Mix the icing sugar with 2 tbsp of the reserved rhubarb liquid. Pour the glaze over the cake, leave to dry.

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