Recipes from My Edible Landscape

Scandinavian Rhubarb Cake

from Mark Lee, 2012

One of the first things from the garden in the spring is rhubarb. Is it a fruit? With lots of sugar added, it sure tastes fruity. Added to a cake, it adds a pleasant tanginess and moisture. I bake this as a ring using a bundt pan. This recipe is adapted from one by Photogardner on that I found using Yummly.


1 1/2 cups rhubarb stalks, chopped
1 1/2 cups brown sugar
1/2 stick of butter (1/4 cup)
1 egg
1 cup milk
2 cups flour
2 tsp baking powder
1 tsp vanilla
1/2 tsp salt


  1. Coat a bundt pan with a thin layer of oil or butter or spray with Pam.
  2. Mix together brown sugar, butter, egg, milk, flour, baking powder, vanilla & salt.
  3. Pour batter into pan.
  4. Bake at 350F for 45 minutes.
  5. variation: sprinkle batter with cinnamon and sugar just before baking.

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