Hello lovelies, today I have another seasonal recipe for you: Rhubarb cake – 1 dough, 2 versions. A delicious and quickly made rhubarb cake in 2 different versions. You can use the quick dough for both an upside-down and a crumble cake with rhubarb. Both versions are super delicious and the recipe doesn’t contain much sugar, or you could also use birch sugar – that’s what I did.
Rhubarb has season from April to June. It is not a fruit, it belongs to the family of the Polygonaceae and is therefore a stalk vegetable. Rhubarb is one of the lowest calorie foods: 100 grams have just 12 calories. The sour taste is caused by the high content of fruit acids such as apple, citric or oxalic acid. Incidentally, the acids and minerals in rhubarb have a detoxifying and blood-purifying effect.
And here is the recipe for rhubarb cake – 1 dough, 2 versions:
Of course you can only make one of the two versions, a whole baking tray with crumbles or an “upside-down” cake. We really liked both versions, but of course everyone has a favorite. For me it’s certainly the crumble cake, because I really like it with all the fruits. But the other version is also very delicious, as the tartness of rhubarb is a little stronger in taste.
It tastes even better when you add some almonds to the crumbles, which gives it a fine aroma and it goes along well with the rhubarb.
The upside-down cake turns out especially well when you lay out a nice pattern with the rhubarb. It’s easier than you think and it’s exciting to see what it looks like after baking.
Do you like rhubarb and if so, what are your favorite recipes? I already have a delicious recipe for muffins with rhubarb on the blog here, and also a version of our favorite banana bread with strawberries and rhubarb here, as well as a pie that’s perfect for Mother’s day. Next I want to try a savory recipe with rhubarb, that’s been on my list for a long time.
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