Rhubarb Cake

Rhubarb Cake


  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 ½ cups granulated sugar
  • Zest from 1 lemon
  • 4 tablespoons unsalted butter, melted
  • ¼ cup plain Greek yogurt
  • 2 tablespoons Elderflower liqueur
  • 12 ounces rhubarb stalks, cleaned, dried, and cut length-wise
  • Additional granulated sugar for sprinkling
  • Confectioners’ sugar for dusting, if desired


  • Preheat the oven to 350 degrees Fahrenheit.
  • Spray a 9-inch diameter springform pan with nonstick cooking spray. Place on a sheet pan covered with aluminum foil and set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In the bowl of an electric mixer, using the paddle attachment, combine the eggs, yolk, and sugar and beat on medium speed until blended and the eggs have lightened in color – about 1 minute. Add the zest and blend for a few seconds.
  • On low speed, add the melted butter, yogurt, and liqueur. Blend until well combined.
  • Pour batter into the prepared pan.
  • Arrange pieces of rhubarb decoratively over the batter, cutting the stalks to fit accordingly.
  • Sprinkle granulated sugar over the top.
  • Bake for 60-65 minutes, or until top of cake is nice and brown. Cake will appear brown on the top but still slightly custardy, so may never full firm until cool.
  • Cool cake. Using a small sharp knife, cut around the edges, separating the cake from the pan. Gently remove the cake from the springform. Dust with confectioners’ sugar if desired before serving.


Makes 1 9-inch diameter cake