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Rabarberkage (Rhubarb Cake)

Rabarberkage (Rhubarb Cake)

This rhubarb cake is moist and flavorful, perfect for dessert or a sweet snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Danish
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 200 g chopped fresh rhubarb (2-3 stalks)
  • 1.5 tablespoon granulated sugar
  • 2 large eggs (room temperature)
  • 200 g granulated sugar (1 cup)
  • 250 g all-purpose flour (~2 cups)
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 teaspoon vanilla extract
  • 120 ml vegetable oil (½ cup)
  • 120 ml milk (½ cup)
For the Topping
  • Demarara sugar (optional)

Equipment

  • Mixing Bowl
  • Baking dish

Method
 

  1. Preheat your oven to 180°C (350°F). Grease the baking dish.
  2. In a mixing bowl, combine the rhubarb and 1.5 tablespoon of sugar. Set aside.
  3. In another bowl, whisk together the eggs and 200g of sugar until light and fluffy.
  4. Add the flour, baking powder, salt, vanilla extract, oil, and milk to the egg mixture. Mix until smooth.
  5. Fold in the rhubarb mixture gently.
  6. Pour the batter into the prepared baking dish. Optionally, sprinkle Demarara sugar on top.
  7. Bake for 30 minutes or until a toothpick comes out clean.
  8. Let cool before cutting into pieces.

Notes

You can serve the cake warm or chilled. Pair it with whipped cream for added flavor.