Desserts · Fast

Rhubard Cake

This delicious and easy to make cake is perfect to have with your coffee in the sun, enjoying the beautiful spring weather.


(Serves 4)

3 rhubarb stems

100 g butter (softened) + 1/2 Tbsp for the pan

2 eggs

1/2 cup raw cane sugar (or plain sugar) + 2 Tbsp

Zest of one lemon

2 tsp of vanilla extract

2 Tbsp yogurt

1 tsp baking powder

1 cup of flour


  • Wash the rhubarb and cut into 6 cm long thin sticks. Put them in a bowl and sprinkle the two Tbsp of sugar over it, put in the refrigerator.
  • Preheat oven to 175ºC (350ºF) and prepare a 20 cm (about 7 inch pan) round pan and line the bottom with baking paper and grease the sides with butter and sprinkle with flour.
  • Place the butter and sugar in a bowl and cream until smooth and the sugar has almost dissolved.
  • Add the eggs one at a time while you continue mixing the batter until blended.
  • Add the lemon zest, vanilla extract, yogurt, and mix on medium speed until combined.
  • Sieve the flour and powdered sugar in and mix again on medium speed until blended.
  • Take the rhubarb out to the refrigerator. Put the batter into the pan and arrange the sticks in a circle on top (see pictures above) You can push them in slightly.
  • Put the cake in the preheated oven and bake for 35 minutes.
  • Take the cake out of the oven let it cool, sprinkle with powdered sugar and enjoy with a cup of coffee 😉



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