Gorgeous Rhubarb Cake
This tender and fragrant rhubarb cake is easy to make with a soft crumb and tart rhubarb pockets, perfect for any occasion.
Equipment
- Oven
- 9-inch round baking tin
- Stand or hand mixer
- Whisk
Ingredients
Rhubarb Layer
- 200 grams chopped fresh rhubarb 2–3 stalks
- 1½ tbsp granulated sugar
Cake Batter
- 2 large eggs room temperature
- 200 grams granulated sugar
- 250 grams all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1½ tsp vanilla extract
- 120 ml vegetable oil
- 120 ml milk
Optional Topping
- Demerara sugar for topping
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- Prepare a 9-inch round baking tin with butter and parchment paper.
- Macerate rhubarb with 1½ tbsp sugar in a small bowl.
- Beat eggs and sugar until pale and fluffy, about 3–5 minutes.
- Whisk together flour, baking powder, and salt.
- Mix vanilla, milk, and vegetable oil.
- Alternate adding dry and wet ingredients to the egg mixture.
- Fold in sugared rhubarb, reserve some for topping.
- Pour batter into tin, top with reserved rhubarb.
- Sprinkle with demerara sugar; bake for 40–45 minutes.
- Cool cake in tin for 5 minutes, then transfer to a wire rack.
Notes
Ensure eggs are at room temperature for better lift. Toothpick test the cake to avoid underbaking.