Easy Rhubarb cake
This is the ultimate Rhubarb cake recipe, the simplest and most delicious spring cake to try to celebrate rhubarb season. Super moist yogurt and brown sugar cake loaded with rhubarb and topped with a super simple strawberry rhubarb compote, you will love it!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 60 g Vegetable oil
- 50 g Granulated sugar
- 50 g Brown sugar
- 1 Egg (room temp)
- 1 Egg yolk (room temp)
- 60 g Yogurt (Thick, Greek or Turkish style use on room temp)
- 100 g Pastry flour (AP works too)
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- Pinch of salt
- 90 g Rhubarb (cut into small pieces)
- 250 g Rhubarb (Cut into small pieces)
- 140 g Fruit puree (half rhubarb half strawberry)
- 75 g Granulated sugar
- 10 g lemon juice
- 3 Gelatine sheets (1.7g gelatin per sheet)
Instructions
- 1
Heat oven to 180 C / 356°F (no fan)
- 2
Prepare a 15 cm (6 inch) round cake pan with parchment paper
- 3
Whisk together wet ingredients: yogurt, egg, sugar, oil
- 4
Sift dry ingredients together: flour, salt, baking powder and baking soda then fold dry ingredients into the wet ingredients with the help of a Rubber spatula. Mix just until combined
- 5
Fold rhubarb pieces in just until combined. Pour cake batter into cake pan
- 6
Bake for 30 min or until skewer inserted in the middle of the cake comes out clean
- 7
Cool the cake on Cooling rack
- 8
Roast rhubarb in the oven for 15 min at 180 C / 356°F
- 9
Soak gelatine sheets into cold water
- 10
Cook rhubarb and strawperrby puree, sugar, lemon juice in a saucepan over medium heat for 5 minutes
- 11
Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the compote
- 12
Assemble the Mousse cake ring (adjustable in size) and set it to the size of the cake that is 15cm / 6inch. For a neat looking, smooth side surface use Acetate cake collar within the mousse ring. Alternatively use a spring form tin
- 13
Place chilled cake into the mousse ring and pour warm but not hot compote over. Place roasted rhubarb pieces on top. Smooth the top with an Offset spatula
- 14
Chill cake in the fridge for 4 hours for the topping to set
- 15
Carefully remove the mousse ring and cake collar
- 16
Decorate with edible golden leaves
- 17
Store in the fridge