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Rhubarb cake
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 312
  • Fat about 16g
  • Carbohydrates about 37g
  • Protein about 5g
This is needed
This is needed for 12 piece
Poached rhubarb
  • 2 tbsp sugar
  • 2 sticks red rhubarb, halved lengthwise and crosswise
  • 1 dl water
Cake batter
  • 150 g butter, soft
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 100 g sugar
  • 3 eggs
  • 1 pinch salt
  • 200 g sour single cream
  • 2 tsp baking powder
  • 300 g white flour
To bake
  • 100 g icing sugar
  • One loaf tin (approx. 25 cm), lined with baking paper
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And that's how it's done
And that's 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.