Rhubarb came to Europe from Asia in the 18th century and has been an integral part of the kitchen ever since. Whether with an airy meringue topping or crispy sprinkles – the rhubarb cake tastes wonderfully good. Even though the plant is botanically a vegetable, it is mostly used to prepare various desserts. Since the pink sticks are only on the market for about 2 months, you should take advantage of the time and get one of our 10 delicious onesIdeas for rhubarb cake recipespttry!
Classic rhubarb cake recipe with sprinkles
Before you start baking, we want to tell you something very important - only the sticks are edible. Since the large leaves have a very high oxalic acid content, they should not be consumed. Cut off the stem ends and wash the stalks well. For older and thick stalks, we recommend peeling the rhubarb. Fruity and slightly sour - you definitely won't be able to resist the first rhubarb cake recipe!
Yeast dough ingredients:
- 500 grams of wheat flour
- 50 grams of sugar
- 50 grams of soft butter
- 1 cube of fresh yeast
- 250 ml lukewarm milk
- 1 pinch of salt
- 1 packet of vanilla sugar
For the topping:
- around 1.5 kg Rhabarber
- 4 tbsp sugar
For the butter streusel:
- 250 grams of wheat flour
- 180 grams of sugar
- 180 grams of soft butter
- 1 packet of vanilla sugar
Preparation:
- Mix 100 ml of lukewarm milk with a tablespoon of sugar and the crumbled yeast in a bowl to form a pre-dough and let it rise at room temperature for 15 minutes.
- Sift flour into a large bowl. Add the pre-dough, vanilla sugar, butter, the remaining sugar and milk and knead well with your hands for about 5 minutes. Cover and let rest in a warm place for 30 minutes.
- Knead again with your hands, roll out and place on a lightly greased baking tray.
- Preheat oven to 200 degrees. Wash the rhubarb, peel it and cut it into pieces about 3 cm in size. Mix the pieces with the sugar and distribute evenly over the dough.
- For the butter streuselPut the sugar, vanilla sugar, soft butter and flour in a bowl and knead well with your hands until crumbles form and then distribute them over the cake topping.
- Bake the rhubarb cake for 30-35 minutes and let it cool completely.
Heavenly delicious recipe with meringue
The meringue topping in this rhubarb cake recipe gives the dessert a light, very tasty crunch. With our recipe idea you will learn how you can easily prepare meringue yourself!
Ingredients for the dough:
- 1 kg Rhabarber
- 200 grams of wheat flour
- 130 grams of soft butter
- 4 Owner
- 250 grams of sugar
- 1 THE Backpulver
- 1 pack of vanilla sugar
- 1 tbsp lemon peel
- 1 tbsp lemon juice
- 4 tbsp milk
For the meringue:
- 6 proteins
- 350 grams of sugar
- 1 pinch of salt
- 1 tbsp lemon juice
And this is how it is prepared:
- Wash the rhubarb, peel it and cut it into pieces about 2 centimeters wide. Place in a bowl and mix well with 1 tablespoon of sugar.
- For the dough, mix butter with sugar, vanilla sugar, lemon juice and lemon zest. Gradually add the eggs.
- Mix flour with baking powder and salt and slowly add to the dough. Stir in milk and mix everything together well.
- Preheat the oven to 180 degrees and grease a baking pan with butter. Fold the rhubarb into the batter and bake for 50 minutes. Allow to cool completely.
- Reduce the oven temperature to 150 degrees.
- To make the meringue, beat the egg whites with the salt until stiff. Slowly add the sugar and beat until completely dissolved.
- Stir in lemon juice and pour the meringue mixture onto the cooled cake using a dough disc and spread it with light wave movements.
- Bake the cake for another 30 minutes.
Light dessert in a glass
Very airy and extremely tasty - this recipe for rhubarb cake in a glass is quick and easy to makethe perfect dessert for every birthday!
Ingredients for 4 glasses:
- 400 grams of rhubarb and 50 grams of sugar
- 100 grams butter, softened
- 50 grams of wheat flour
- 100 grams of sugar
- 3 Owner
- 1 pack of vanilla sugar
- 100 grams of hazelnuts, ground
- 1 pinch of baking powder
- 50 grams chocolate, chopped finely
- a pinch of salt
Preparation:
- Clean, peel and cut the rhubarb into small pieces. Mix with the sugar and let it rest, covered, for 30 minutes.
- Preheat oven to 160 degrees.
- Mix the butter with 50 grams of sugar and the vanilla sugar until fluffy.
- Separate the eggs and gradually add the yolks to the butter mixture.
- Mix the flour, baking powder, chocolate and hazelnuts and add, stirring constantly.
- Beat the egg whites with 50 grams of sugar and salt until stiff and fold in carefully with a spoon.
- Fill the rhubarb pieces into the greased jars and spread the mixture over them. Since the cake will rise a little while baking, you should always leave at least 3 centimeters free from the edge of the glass.
- Bake the cake for 30-35 minutes.
Perfect for summer – rhubarb tiramisu
Tiramisu is one of the most popular and delicious desserts in the world. Now we'll show you how you can prepare the classic in a different way. The perfect rhubarb cake recipe for the hot summer days!
Ingredients:
- 500 grams of rhubarb
- 120 grams of sugar
- 200 grams of ladyfingers
- 500 Gramm Mascarpone
- 3 egg yolks
- 60 ml orange juice, freshly squeezed
- 100 ml Espresso, called
- 1 tbsp vanilla sugar
- Cocoa powder
Preparation:
- Clean the rhubarb and cut it into approximately 2 cm pieces. Place in a saucepan with 60 grams of sugar and cook over medium heat until softened - about 20 minutes.
- Beat the egg yolks with the remaining sugar with a hand mixer for 8-9 minutes until creamy - the mixture should be similar to mayonnaise.
- Gradually stir in the mascarpone.
- Mix the espresso with the orange juice. Dip the ladyfingers individually and briefly and spread them on the bottom of a large baking dish.
- Place half of the rhubarb on top and spread with half of the mascarpone cream.
- Repeat the process, cover with cling film and place in the fridge for at least 5 hours.
- Sprinkle with cocoa powder before serving and enjoy!
Delicious recipe with chocolate
Do you love the combination of sweet and sour? Then this rhubarb cake recipe is just right for you!
Ingredients dough:
- 200 grams of wheat flour
- 120 grams of powdered sugar
- 120 grams butter, softened
- 3 egg yolks
- 30 grams of cocoa powder
- 1 pack of vanilla sugar
Filling:
- 500 grams of rhubarb
- 4 tbsp sugar
- 2 tbsp water
- 2 tbsp orange or lemon peel
Chocolate ganache:
- 300 grams of couverture, noble bitter
- 300 grams of whipped cream
This is how it is prepared:
- Preheat the oven to 180 degrees.
- Place all the ingredients for the dough in a large bowl and knead into a dough using the dough hook of the mixer. Cover with cling film and chill for 1 hour.
- Wash the rhubarb and cut into pieces about 10 cm long. Place in a baking dish and mix with sugar, water and lemon zest.
- Cover the baking dish with aluminum foil and bake for about 25 minutes. Allow to cool completely.
- Put the dough into another shape, shape it into a base and prick it several times with a fork. Bake for 30 minutes and let cool.
- For the chocolate ganache, bring the cream to the boil and remove from the heat. Add chopped chocolate and mix until smooth. Let stand briefly and stir again.
- Spread the rhubarb pieces on the base and pour the ganache on top. Chill the cake for at least 4 hours.
Bake rhubarb cheesecake
This recipe for rhubarb cheesecake is a real treat!
Ingredients for the base:
- 250 grams of wheat flour
- 130 grams butter, softened
- 70 grams of sugar
- 50 grams of ground almonds
- 1 No
- a pinch of salt
Topping:
- 500 grams rhubarb, cut into small pieces
- 100 Gramm Butter
- 150 grams of sugar
- 2 Owner
- 300 grams of low-fat quark
- 200 grams of sour cream
- 2 packs of vanilla sugar
- 80 grams of cornstarch
- 1 THE Backpulver
Preparation:
- Preheat the oven to 180 degrees.
- Mix the ingredients for the base. First knead into a dough with the dough hook of the mixer and then with your hands. Cover with cling film and chill for 30 minutes.
- For the topping, mix eggs, butter, vanilla sugar and sugar until foamy. Add the quark, sour cream, baking powder and cornstarch and then fold in the rhubarb pieces.
- Spread the mixture on the dough and bake for about 1 hour.
Fruity strawberry-rhubarb crumble
Serve this delicious strawberry rhubarb crumble with a scoop of vanilla ice cream and you have itthe ideal summer dessert!
Ingredients:
- 250 grams of rhubarb
- 250 grams of strawberries
- 70 Gramm Butter
- 80 grams of flour
- 80 grams of brown sugar
- 4 tbsp chopped hazelnuts
- 4 tbsp oat flakes
- a pinch of salt
Here's how it's done:
- Preheat the oven to 180 degrees.
- For the crumble, melt 60 grams of butter. Add the nuts, oat flakes, flour, salt and 60 grams of sugar, mix well and crumble.
- Wash, peel and cut rhubarb stalks into small pieces. Sauté briefly in the remaining butter.
- Grease a baking dish. Quarter the strawberries and add them together with the rhubarb. Sprinkle with the sprinkles and remaining sugar.
- Bake for about 15 minutes and serve warm with vanilla ice cream.
Vegan recipe idea with pudding
Even if you follow a vegan diet, that doesn't mean you have to miss out on a piece of delicious rhubarb cake.
Ingredients for the dough:
- 200 grams of flour
- 100 grams of ground nuts – almonds or hazelnuts
- 150 grams of sugar
- 250 ml plant milk of your choice
- 1 pack of vanilla sugar
- 100 ml
- 1 pack of baking powder
Topping:
- 1kg rhubarb, cut into small pieces
- 4 tbsp sugar
- 1 pack of vanilla pudding powder
- 400 ml plant milk
Streusel:
- 100 grams of flour
- 60 grams of sugar
- 1 pack of vanilla sugar
- 80 ml
Directions:
- Preheat oven to 180 degrees.
- For the dough, put flour and baking powder in a bowl. Add ground nuts, vanilla sugar and sugar and mix everything well.
- Stir in plant milk and oil and stir with a whisk until everything is well mixed.
- Pour the dough into a greased springform pan and bake for 15 minutes.
- Mix the pudding powder with the sugar and milk and bring to the boil briefly.
- Spread the cream over the dough and add the rhubarb on top.
- Put all the ingredients for the streusel in a bowl and rub into streusel. Spread on the cake.
- Bake for another 35-40 minutes and allow to cool completely.
Variant a la Donauwelle
Two delicious classics combined in one – isn’t that a dream?!
Ingredients:
- 800 grams of rhubarb
- 200 grams of flour
- 600 Gramm Butter
- 300 grams of sugar
- 6 Owner
- 200 grams of ground almonds
- 100 grams of cocoa powder
- 100 grams of powdered sugar
- 500 grams of double cream cream cheese
- 10 tbsp milk
- 1 pack of baking powder
Preparation:
- Preheat oven to 180 degrees. Wash rhubarb stalks and cut into small pieces.
- Using a whisk, mix 300 grams of butter, vanilla sugar and sugar until creamy. Gradually add the eggs.
- Mix the almonds, baking powder and flour and stir in alternately with 6 tablespoons of milk.
- Grease a large baking dish with butter and sprinkle with a little flour. Add half of the dough.
- Add the remaining milk and cocoa powder to the other half of the dough, mix well and spread over the light dough.
- Add rhubarb on top and bake for about 30 minutes and let cool completely.
- Beat the powdered sugar with the remaining butter with a mixer until creamy and stir in the cream cheese.
- Spread the mixture over the rhubarb cake and make small waves with a hot, slightly wet tablespoon.
- Sprinkle with cocoa and enjoy!
