French Rhubarb Cake

by Kirsten on May 20, 2011 · 25 comments

in Cakes, Cakes & Sweets, Desserts, German Dishes

I stumbled over this French rhubarb cake recipe on one of the German blogs I follow, Bolli’s Kitchen. Katja, the face behind Bolli’s Kitchen, lives actually in France and shares a lot of French recipes with her German readers. I like that a lot, since my school French has gotten very rusty over the years.

This French rhubarb cake turned out very tasty and moist. It could also be baked with any other fruits like raspberries, blackberries, blueberries or cherries. I decided to give it my own twist and sprinkled some almonds as topping for an extra crunch.

A definite keeper recipe since it is super quick to assemble and got big thumbs up from my family.

018+a2 French Rhubarb Cake

Ingredients:

*  6-7 cups (about 700 g) rhubarb, medium diced
*  8 tablespoons or 1 stick (114 g) butter
*  1 1/4 cups (200 g) sugar
*  1 teaspoon vanilla extract
*  3 eggs
*  1 2/3 cups (200 g) flour
*  2 teaspoons baking powder
*  1/8 teaspoon salt

*  about 1/2 cup of sliced almonds

Directions:

Preheat oven to 400 F Convection. Grease a 10 inch (26 cm) spring pan.

Mix flour, baking powder and salt. Set aside.

In a stand mixer cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer on low and slowly add the flour mixture. Don’t over mix. Fold in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.

Bake for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.

038+a2 French Rhubarb Cake

Adapted from Bolli’s Kitchen.

pixel French Rhubarb Cake

{ 24 comments }

Elise May 26, 2014 at 7:25 pm

I made this cake tonight with raspberries and lemon zest. It blew me away, and I normally don’t do dessert without chocolate! Great recipe :)

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Jamie June 2, 2011 at 8:13 am

Another fabulous, tempting recipe and one my French husband will absolutely love! A plain, moist cake filled with fruitiness. Gorgeous, too.

highplainsdrifters May 26, 2011 at 4:30 pm

Here's what I don't get: You plant rhubarb in your yard, and you have a plant that will produce useful fruit (fruit? stalk?) for like the next hundred years. So why don't we plant rhubarb (climate permitting) instead of useless bushes in our front yards?

Sandra May 25, 2011 at 1:30 pm

Dein Kuchen sieht fantastisch aus! Ich liebe Rhabarber, backe aber viel zu selten damit. Nach deinem Post wird's jetzt aber langsam mal wieder Zeit für mich, was damit zu machen! ;-)

Liebe Grüße!

Nuts about food May 24, 2011 at 8:55 am

You can never have enough rhubarb cake recipes. Like your new photo at the top of the page. And by the way, I voted German recipes ;o)

Ocean Breezes and Country Sneezes May 23, 2011 at 11:25 pm

All I can say is Oh la la! I've got rhubarb coming out my ears and I'll be trying this – soon! What a delicious cake!

Mary

Guvi May 22, 2011 at 1:51 am

It will probably sound odd to you, but I've never used rhubarb before. You just gave me the reason to try it, with yet another great cake!

Lea Ann May 21, 2011 at 9:08 pm

Great looking cake Kirsten. I really should make something with rhubarb this spring.

Anonymous May 21, 2011 at 11:11 am

Check the butter quantity 1 stich is 8 tbs not 4.

Karen Harris May 21, 2011 at 2:11 am

This cake looks so good. I love the addition of the almonds. Hey, have you done your homework yet or do we need to get together?

From Beyond My Kitchen Window May 21, 2011 at 1:57 am

I wish I had made this cake instead of my strawberry and rhubarb pie. It came out gummy and soupy. It was a disaster. This looks delicious.

Dom at Belleau Kitchen May 20, 2011 at 7:46 pm

well look at that cake… what a stunner!… I love cakes like this with the fruit in the batter mix, they're so scrummy… thanks for sharing the recipe, this is definitely one for the recipe pile! x

Maria May 20, 2011 at 7:05 pm

Oh I adore rhubarb and this cake looks like a perfect way to enjoy them! Delicious recipe!

Sourkraut May 20, 2011 at 6:49 pm

I have yet to experiment with rhubarb in my own kitchen so a simple-looking recipe like this would be a perfect way to start. Thanks for sharing!

Andrea @ ForkFingersChopsticks May 20, 2011 at 6:21 pm

The new banner photo is gorgeous. The clouds looming over the valleys was aptly the scene here in Colorado this May.

So on this cake. I literally started salivating when I saw the photos. Imagining the tartness of rhurbarb has my tastebuds going. One question/note – no slivered almonds on your ingredient list? It looks like you may have toasted them?

The Cafe Sucre Farine May 20, 2011 at 5:23 pm

This looks so beautiful! Rhubarb season is too short so we have to really savor it – what a great way to savor!

linda May 20, 2011 at 5:17 pm

Ich bin ja weder ein großer Kuchen- noch Rhabarberfan, aber dieser hier sieht so lecker aus, den probier ich doch direkt aus, wenn nächsten Sonntag Gäste kommen.

Boulder Locavore May 20, 2011 at 4:47 pm

Popped on to comment on the cake but was struck by the brooding clouds in your new bannder photo. Not sure about you but I'm freezing, have been for days. Have been working in the school garden harvesting with kids who are all little popsicles. Love the cake! I'm new to rhubard really and would love to expand my repetoire. This looks a good place to start!

yummychunklet May 20, 2011 at 4:42 pm

I really love the look of the sliced almond topping! Fabulous post!

Susan May 20, 2011 at 3:50 pm

A friend just gave me some rhubarb from her garden and I can't wait to try your recipe. I LOVE RHUBARB!

kitchen flavours May 20, 2011 at 3:46 pm

This looks so good. I have been seeing many recipes using rhubarb. The problem is I can't find any rhubarb over here! I'm really very curious over rhubarb, all I know for sure, they look mighty good!

sami May 20, 2011 at 3:20 pm

I love your posts, but today I am stumped. You said "loves the combination of tart rhubarb with the sweet meringue". What I don't understand is where is the meringue which I thought was sugar and egg whites.
Thanks for clarifying, I love learning from your posts.
By the way, I had 10 people for dinner last night and made your Spring Garlic Risotto, MG that was good!

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