Rhubarb cake

by - 02:25

Rhubarb cake

In our family, rhubarb has always been loved. My Grandma grew a lot of rhubarb and I loved eating it raw, year after year.

On my Dad’s name day, I thought I’d bring a bit of the past into the present, so I baked him a rhubarb cake.


For a baking pan of 34*24 cm, I used:


2 and ½ rhubarb stalks (+4 teaspoons of sugar)

150g butter

105g sugar

3 eggs

a pinch of salt

½ sachet of baking powder

1 tbsp of vinegar

300g flour


+5 teaspoons of sugar for the egg whites


Clean the rhubarb, cut it into pieces, and place it in a bowl. Add 4 teaspoons of sugar and let it sit for 20 minutes.

Let the rhubarb and sugar sit for 20'

Meanwhile, mix the butter and the sugar, add the yolks one at a time; continue with a pinch of salt and with the baking powder (pour a little bit of vinegar over it before mixing it in).

Mix the butter and the sugar

Add the flour and knead a bit if necessary. Then, spread the dough over the baking pan lined with baking parchment.

Bake the dough

Bake for 10 minutes in the preheated oven, at 180°C. Beat the egg whites with 5 teaspoons of sugar until stiff.

When the 10 minutes are up, remove the baking pan from the oven, sprinkle the rhubarb pieces on top of the dough and cover them with the egg white foam.

Bake for 20 minutes more, at 160°C.


If you tried and love shortbread, the dough has the consistency and taste of this Scottish dessert.

My Dad’s first question was: ’Did you use the recipe from Bod?’

Marcel replied: ’Does it resemble what you used to eat there?’

My Dad nodded. It felt good. ♥

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