“Sunken” rhubarb

01. May 2015

Oven: For 12 pieces



  • 500 g rhubarb
  • 100 g butter, soft
  • 200 g sugar
  • 1 tsp vanilla paste or 1 sachet of Bourbon vanilla sugar
  • 3 eggs
  • 200 g plain flour
  • 1 tsp baking powder, heaped
  • Icing sugar for dusting


Line the base of a spring form 24 cm in diameter with baking parchment. Butter the paper and edge of tin and dust with some flour. Pre-heat the oven to 180 °C and slide a baking sheet onto a shelf on the lowest rung.

Trim the rhubarb and cut into cubes.

Stir the butter, sugar and vanilla paste into a smooth cream. Then beat in the eggs one by one. Mix the flour and baking powder and stir in quickly. Then add the rhubarb.

Fill the prepared tin with the dough. Bake the “sunken” rhubarb in the hot oven at 180 °C on the baking sheet on the bottom shelf on the lowest rung for 50-55 minutes.

The cake is meant to be moist on the inside! Take out of the oven, allow to stand in the tin for a short while, then release the side of the tin and allow the cake to cool completely.

Before serving dust with icing sugar. It tastes delicious with whipped vanilla cream or vanilla ice cream.


Per portion:
4 g protein, 9 g fat, 32 g carbohydrates, 225 kcalories, 942 kjoules

Annemarie Wildeisen's KOCHEN

“Sunken” rhubarb
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