We’ve had some excellent weather the past couple of weeks here in the Netherlands and the rhubarb in our garden is absolutely flourishing, as are the other crops and flowers. So, I thought it was about time I got some use out of it! I chose to bake a simple but delicious rhubarb cake. The cake batter is flavored with vanilla to balance out the tartness of the rhubarb. I recommend using vanilla paste or extract as vanilla pods are very expensive right now due to a very bad vanilla harvest and many other factors. I like to sprinkle on some extra sugar on top as well as some shaved almonds, but this is optional. You can also change it up with other nuts and flavors (for example a bit of almond extract or some chopped hazelnuts)!
Rhubarb Cake Recipe
Tools: 20x20cm cake tin
200 grams rhubarb
130 grams caster sugar
130 grams softened butter
3 small eggs or 2 large eggs
1 tablespoon vanilla extract
130 grams flour
5 grams baking powder
a handful of shaved almonds
1. Preheat the oven to 180C/355F.
2. Grease and flour the cake tin.
3. To prepare the rhubarb, cut into even sized pieces and wash. Leave to dry in a colander or pat dry with a kitchen towel.
4. Cream the butter and sugar together until fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the batter and beat until incorporated. Don’t overbeat!
5. Pour the batter into the cake tin and level it out with a spatula. Arrange the rhubarb on top, don’t push them into the batter too far. Sprinkle with some extra sugar and the shaved almonds if preferred.
6. Bake for 30 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for about 10 minutes, then turn the cake out onto a wire rack. Leave to cool, then serve. This cake is especially tasty with chantilly cream or a dollop of custard!