Make the most of spring with a remarkable rhubarb cake recipe
Elin Aronsen Beis, founder of Foodloopz and partner of Huvudsta Trädgård, has a simple and delicious recipe for rhubarb cake that takes advantage of its abundant spring harvest in a way that will impress and delight all your dinner guests.
Huvudsta Trädgård was started in early 2020 as an experimental agricultural collaboration between Foodloopz and property owner Huvudsta Gård, where sustainability and zero-waste food principles guide everything. One of the most beloved crops at this small-scale urban farm is rhubarb, a plant with verdant leaves and vibrant fuchsia stems that typically indicate spring has arrived. While the leaves are inedible, the stems are often showcased in jams, juices, and desserts with their signature tartness tempered by sugar or honey, giving its fans the false impression that this tasty stalk is a fruit and not a vegetable.
Rhubarb has found its place in pies and pastries worldwide. Foodloopz's founder, Elin Aronsen Beis, is particularly fond of featuring Huvudsta Trädgård's delightful red harvest in a cake that will leave your dinner guests begging for the recipe. Thankfully, she's happy to share it, and you can easily recreate this remarkable treat at home.
Download recipe: priceless™ Cookbook - Elin Aronsen Beis's rhubarb cake recipe
It starts with butter and castor sugar, which has a fineness between that of granulated sugar and confectioners' sugar, as the base for a batter. Then, it gets enriched with eggs and baking powder before being spiced up with cardamom and vanilla for depth of flavour. Next, salt, wheat flour, almond flour, and Turkish yogurt are folded in, the batter gets poured into a greased springform pan, and rhubarb sticks are pressed into it. Finally, the mixture gets topped with raw sugar and sliced almonds. Then, it's baked at 350 degrees F for about 50 minutes, or until the cake has turned golden and released its edges from the pan.
To serve this sweet-tart masterpiece, try topping it with whipped cream, vanilla ice cream, or custard as a finishing touch. As spring turns to summer, this is the perfect finale for any feast with family or friends.
Butter and breadcrumbs for the pan.
- 150g butter
- 2 dl (160 g?) caster sugar
- 2 eggs
- 2 tsp baking powder
- 2 tsp vanilla sugar or extract
- 1 tbsp ground cardamom
- 2.5 g salt
- 50 g almond flour
- 3 dl (180 g) wheat flour
- 200 ml Turkish yogurt
350 g rhubarb
2 tbsp raw sugar
20g almonds, peeled and halved.
1 baking pan with a removable edge or springform pan, about 22 cm in diameter
Electric mixer or immersion blender
Put the butter and caster sugar in a bowl. Leave at room temperature until the butter has softened. Meanwhile, grease and flour the springform.
Whisk the butter and caster sugar into a smooth batter.
While whisking, add the eggs, one at a time.
Add the baking powder, vanilla sugar, and cardamom.
Add salt, almond flour, wheat flour and Turkish yogurt.
When the batter is smooth and fluffy, it is time to spread it out in the baking pan.
Peel and cut the rhubarb. Chop some into thin rods and some into slices.
Push the rhubarb slices into the batter, right down to the bottom of the pan. The batter will be almost packed with rhubarb. Place the rhubarb sticks in a fine pattern on top of the cake.
Sprinkle with raw sugar and almonds.
Bake in the middle of the oven at 175°C for about 50 minutes until the cake has turned a golden colour and the edges come away from the pan.
Let the cake cool. Serve with whipped cream, custard, or vanilla ice cream.