Fine Rhubarb Cake

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	35 mins
Total Time	50 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

500 g rhubarb, peeled
2 tablespoon sugar

For the dough:

Instructions

Mix the peeled rhubarb with 2 tablespoons of sugar. Mix the flour with the baking powder, lemon zest and a pinch of salt.
For the dough, first separate the eggs, then pour the egg yolks and egg whites into two different mixing bowls. Beat the egg whites with an electric hand mixer to form firm egg whites. Mix the egg yolks with the soft butter and sugar until frothy. Sift the flour mixture over it and stir in. Finally, fold the egg whites into the dough with a spoon.
Pour the batter into a prepared cake tin and smooth it out. Lay the rhubarb pieces evenly on top. Bake in the preheated oven at 200 ° C top / bottom heat on the middle rack for approx. 35 - 45 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.