Easy Rhubarb Cake is a quick, delicious and healthy dessert that can be made with fresh or frozen rhubarb. This cake is loaded with a whole pound of rhubarb and every bite has heavenly pops of juicy, sweet and sour rhubarb goodness.
1 lb rhubarb, leaves removed
4 large eggs, at room temperature
1 cup coconut sugar
½ cup light olive oil
1 cup all-purpose flour
½ cup blanched almond flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
- Preheat the oven to 350 degrees Fahrenheit and line the bottom of a spring form with parchment paper.
- Sift both flowers, baking powder, soda and cinnamon into a medium bowl. Mix well with a spoon.
- In a bowl of a standup mixer beat together eggs and coconut sugar on high until pale and fluffy, about 10 minutes. You can also use a hand mixer to beat the eggs and sugar.
- In the meantime, cut the rhubarb into ¼- ½ inch slices. Set aside.
- Pour the oil in the eggs and sugar mixture very slowly while the mixer is beating. Add vanilla extract.
- With the mixer on low speed add the sifted dry ingredients in 3 equal parts until just incorporated. It’s important not to overmix.
- Pour the batter into the prepared lined spring form. Add the rhubarb slices on top of the batter and gently push down with a spoon so the rhubarb is evenly distributed. It will look like a lot of rhubarb – that’s how it’s supposed to be.
- Bake for 50-60 minutes in preheated oven or until a toothpick inserted in the middle of the cake comes out clean.
- Let cool on a rack for about 15 minutes, then loosen the edges with a knife or thin spatula and open the spring form. Using a small sieve dust powdered sugar on top.
For best results your eggs should be at room temperature. If you have no time to set them out on the counter, just place the eggs in a bowl with warm water (not hot) for about 10 minutes.
Be careful not to overmix the batter. Sponge cake gets its fluffy texture from the thick beaten eggs with sugar. The flour should be folded in gently and not too long. if you overmix the batter, it might lose some of the air that you’ve beaten into the eggs and the cake might turn dense.
If you’re using frozen rhubarb, place it on a sieve or colander over the sink or in a bowl and let it sit until it thaws completely. I recommend using the colander method to drain any excessive juice. Once thawed and drained, use it in the same way as fresh rhubarb following the directions in the recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: desserts
- Method: baking
- Cuisine: American, Polish, British
Keywords: rhubarb dessert, rhubarb cake