sweet delights

super-moist rhubarb cake

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I like loaf cakes. They are so versatile. There are the classic ones like vanilla cake, marble cake, chocolate cake… There are the fruity ones where you just add apples or cherries or …whatever – not to mention the ones w/ dried fruit… & finally every loaf may be covered by icing if a mix of chocolate & cream, if a sugar icing flavoured by lemon or orange or whatever… if a cheesecake icing…

The possibilities seem endless!



As a rule:

  • A loaf cake is easy & fast to produce.
  • To do the icing is easy as well.
  • A loaf cake may be served for breakfast as well as for afternoon coffee/tea or after dinner… or anytime during your day!

So now it’s rhubarb season & I decided to try a rhubarb cake which became a super-moist cake…

What do we need?



There are the usual suspects:

  • a loaf tin oiled & lined w/ baking parchment
  • flour & baking powder
  • sugar & vanilla sugar & the famous pinch of salt
  • butter & oil & sour cream
  • eggs
  • an organic lemon
  • lots of fresh rhubarb.

We start w/ grating the lemon zest & squeezing the lemon juice.

The rhubarb doesn’t need any peeling, but only cleaning under water. Discard the wooden ends & chop it finely.



As usual butter & sugar & eggs are whisked together. Add oil & lemon zest & sour cream…

Finally combine everything w/ your flour mix!

Last step: fold in the rhubarb.



I hope you haven’t forgotten to preheat you oven to 160° C w/ fan… because now the batter is poured into the tin & the tin marches in the oven.

Well: before starting the oven session sprinkle some sugar & lemon juice over the top.



About 55-60 min later there’s the rhubarb cake.

Let it cool & manage to release it carefully from the baking tin. (If you didn’t notice: I laid 2 sheets of baking parchment crosswise so that the cake may be lifted easily…)

Coming now to the icing: quite simple – whisk together icing sugar & lemon juice!
(Adjust the amounts of lemon juice resp. icing sugar if it seems to sticky or to runny for you!)



Now just cover the cake w/ icing – just pour or spoon it over the loaf.





super-moist rhubarb cake
A loaf of cake w/ lemon flavour & lots of rhubarb covered in lemon sugar icing - for any coffee or espresso or latte macchiato or... (even) tea! Indulge in some cake for breakfast & for afternoon coffee & for finalizing any dinner.
Prep Time30 minutes
Cook Time1 hour
for the cake:
  • 150 g sugar
  • 1 tbsp vanilla sugar
  • a pinch of salt
  • zest of an organic lemon
  • 50 g butter
  • 50 ml peanut oil OR any other oil w/o taste of its own
  • 3 eggs
  • 220 g all-purpose flour
  • 1 tsp baking powder
  • 200 g sour cream
  • 350 g rhubarb trimmed & chopped
  • some oil for the baking tin
on top:
  • 1 tbsp sugar
  • 1 tbsp lemon juice
for the icing:
  • 180 g icing sugar
  • 2-3 tbsp lemon juice
  • an electric handheld mixer
  • a baking loaf tin 25 cm
how to:
  • Preheat the oven to 160° w/ fan.
  • Line the baking tin w/ baking parchment.
  • Mix sugar, vanilla sugar & salt.
  • Mix flour & baking powder.
  • Grate the lemon zest & squeeze the lemon; set aside the lemon juice.
  • Trim the rhubarb & chop in thin slices.
  • With the handheld mixer whisk the butter & the sugar.
  • Add eggs & whisk.
  • Add lemon zest & whisk.
  • Add oil & whisk.
  • Add the mixture to the flour & whisk.
  • Add sour cream.
  • Finally fold in the chopped rhubarb.
  • Pour the mess in the baking tin & sprinkle sugar (1 tbsp) & lemon juice (1 tbsp) on top.
  • Bake in the oven for about 55-60 min.
  • Let it cool & remove carefully from the tin.
  • Whisk together the icing sugar & the lemon juice.
  • When the cake is at room temperature pour the icing over the top.
Lemon: 1 organic lemon will be enough for the cake - using the zest as well as the juice.
Icing: when using only 2 tbsp lemon juice it will be rather sticky. If you like the icing to flow a little add another tbsp of lemon juice.
The cake is very moist & soft. Be careful when handling.
If you like it less - only a little less - moist just reduce the amount of rhubarb from 350 g to 300 g or maybe 250 g.
You may store the cake on your kitchen top for at least 1 day. Afterwards put it in the fridge.
When stored in the fridge the cake will become even more moist & solid. The softness will vanish... You may avoid this state (e. g. if you are not so fond of it) when eating the cake promptly!
Sorry - no experience w/ freezing.


(information on equipment)



When cutting the loaf you see that the rhubarb is all over the cake. The cake is soaked by the rhubarb juice. The cake is very tender & soft after finishing the cool down session & the icing session; if you wait the cake will set a little, however, getting more moist…



So better start digging in…



The businesswoman w/ too many office hours thinks

I see: this is a recipe for a simple loaf w/ rhubarb – rhubarb may be replaced by apples or pineapples… I think I can develop my special flavours!