Rhubarb Cake

3.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 195.5
  • Total Fat: 2.0 g
  • Cholesterol: 80.8 mg
  • Sodium: 125.4 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Rhubarb Cake calories by ingredient
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Number of Servings: 8


    Rhubarb, 1lb / 4 cup, diced
    Granulated Sugar, 1 cup
    Egg, fresh, 3 large
    Vanilla Extract, 1 tsp
    Salt pinch
    Baking Powder, .5 tsp
    All-Purpose White Flour, 1 cup
    Orange Zest, 1 orange (optional)


1) Heat over to 375 degrees F
2) Butter/Pam and 8x8 inch baking dish.
3) Spread rhubarb on bottom of dish (even layer)
4) In a large mixing bowl beat eggs, sugar, vanilla, salt with a wire wisk until frothy. Add flour, baking powder and orange zest, continue to mix until four just incorporated.
5) Pour batter over fruit (in pan), spread batter if needed.
Note: it will look like you have a LOT of fruit but the batter will puff up when baking.
6) Bake for 50-60 minutes or until a skewer comes out clean.
7) Cool for 20 minutes. Can be served warm or cold.

Number of Servings: 8

Recipe submitted by SparkPeople user ALC777.

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Member Ratings For This Recipe

  • Would prefer a more cake-like top, but I covered the pan with foil while still warm and it made the cake a little easier to cut. - 5/30/11

    Was this review helpful?   yes  No
  • It's fine, but the hard crust on the cake was unexpected. It's very hard to cut neatly because the crust breaks erratically. Tastes good though. - 5/2/10

    Was this review helpful?   yes  No
  • i made this again and followed the recipe. just lovely. - 3/9/10

    Was this review helpful?   yes  No
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