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Easy and Delicious Rhubarb Cake

Cooking Method
Difficulty Intermediate
Prep Time: 15 mins Cook Time: 45 mins Rest Time: 1 hr Total Time: 2 hrs
Servings 9
Best Season Spring

We have a new lens! I present you our first macro lens! Simply in love with it and the details it captures. I still need to practice though🫣 it's different from other lenses.📸

And now about the cake: I simply love rhubarb. I love its tanginess, unique aroma and its beautiful pink colour. I had 3 fail experiments with rhubarb in the last month, because I really wanted to take time and find the perfect rhubarb cake. I saw this cake while coming across a German bakery and the combination seemed very interesting and easy to experiment. I did not eat it at the bakery as any cake is too sweet for me unless I make it but I could imagine how the combination would taste like and I loved it! Simply loved it!

My husband absolutely hates rhubarb, but he said this one is one of the best cakes I've ever made. 🤭

I really suggest you to try it while you still find rhubarb, the season is very short so make sure you take advantage of it!

I have used quark for this cake, which is a very creamy and fatty cheese with a mascarpone/sour cream texture available only in German speaking countries. If you don't have quark, you can substitute it with sour cream (make sure it hast at least 30% fat), I tested it with sour cream as I baked this cake while on holiday in Romania and it gave a very nice result too.

And of course, if you don't like rhubarb you can add different fruit strawberries, blueberries, apricots etc.

    For the sponge
  • 125 grams butter (room temperature)
  • 100 grams sugar
  • 2 Pieces egg (room temperature)
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1 tablespoon milk
  • 137 grams all-purpose flour
  • 1 teaspoon baking powder
  • salt
  • For the Quark layer
  • 250 grams quark (substitute with sour cream)
  • 4 tablespoons sugar
  • 2 Pieces egg
  • 300 grams rhubarb (cut into pieces)
  • 1 teaspoon vanilla extract
  1. Marinating the rhubarb

    Cut the rhubarb into pieces and mix it with 2 tbsp of the mentioned quantity of sugar. Let it sit for 30 minutes. I n this time, the rhubarb will intensify its flavour and the sugar will get the extra juice out of it, which can make the cakes really soggy, so it's important not to skip this step. 

  2. Make the sponge

    Start by beating the sugar and the butter together until nice and fluffy (2 minutes approx.) Add the eggs, one by one, beating well after each addition, then add the lemon zest and vanilla and give it a good mix. Add the flour, salt and baking powder and mix well with the hand mixer until everything is incorporated (do not over-beat). At the end, add the milk and give it one more mix. Transfer the batter to a 25x20cm rectangular tray (even smaller, I would recommend using 20x20 for this quantity, unfortunately I did not have a square one), using a spatula to divide the batter evenly.

  3. Make the quark layer

    Mix the quark with 2 tbsp of sugar of the quantity mentioned and the vanilla. Add the eggs one by one mixing well after each addition. Pour the quark layer over the batter and then add the drained rhubarb pieces. Bake the cake for approximately 30-45 minutes or until a toothpick comes out clean and the top layer is completely baked (not jiggly).