Quick and juicy rhubarb pie from a fluffy dough

Quick and juicy rhubarb pie from a fluffy dough

Juicy rhubarb pie with meringue and vanilla pudding

Quick and juicy rhubarb pie from a fluffy dough

Juicy rhubarb cake from a fluffy dough

The rhubarb cake from a loose dough tastes juicy and very refreshing due to the sweet and sour rhubarb. The simple sponge is baked with fresh rhubarb - a rhubarb cake can not be simpler.

Please rate this recipe

5 from 2 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Cake
Cuisine German recipes
Servings 6 person
Calories 340 kcal


  • 125 g wheat flour
  • 100 g sugar
  • 2 eggs
  • 125 g butter soft
  • vanilla
  • 1 tsp baking powder
  • 35 g cornstarch
  • 200-300 g rhubarb
  • 1 pinch salt
  • Powdered sugar optional for serving


  • Cream soft butter, with sugar, salt and vanilla.
  • Beat in eggs and mix well.
  • Mix flour, starch and baking powder and sift into the egg-butter mixture.
  • Mix everything into a fluffy dough.
  • Smooth the dough in a springform pan lined with baking paper.
  • Wash and clean the rhubarb and cut into cubes.
  • If the rhubarb stalks are very wide, you can still cut them crosswise.
  • Place the prepared rhubarb on the dough, pressing it in lightly.
  • Bake the rhubarb cake in a preheated oven at 180 degrees for about 30 minutes.
  • Sprinkle the cooled rhubarb cake with powdered sugar and cut into pieces.


If you double the amount of ingredients, you can bake a rhubarb sheet cake.


  • Bowl
  • Hand mixer
  • Knife
  • cutting board
  • Springform pan
  • Kitchen spatula


Calories: 340kcalCarbohydrates: 40gProtein: 4gFat: 19gSaturated Fat: 11gTrans Fat: 1gCholesterol: 99mgSodium: 249mgPotassium: 144mgFiber: 1gSugar: 17gVitamin A: 634IUVitamin C: 3mgCalcium: 84mgIron: 1mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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Juicy rhubarb pie with meringue – Rhubarb Recipes

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