Rhubarb cake

I know rhubarb season is basically over, but I made this cake 3 times in 3 weeks slightly changing the doses every time to get the perfect cake and now I have to share it with you even if you might not find rhubarb until next year!

I like to put a ton of rhubarb in it, because I like its sourness and it keeps the cake super moist. If you prefer sweeter flavors add an extra spoon of sugar or two. And the best part of this cake? It contains no oil or butter! It still has 1 egg and some yogurt, but I am pretty sure it qualifies as a healthy cake, if not as a fat free one. I love to eat it for breakfast and it keeps quite well for up to 4 days (probably longer, but by then it was always gone…). Anyway, bookmark it for next year if you cannot find rhubarb!

And don’t forget to read to the end of the post to discover who is the winner of the giveway!

Rhubarb cake


  • 1 egg
  • 4 oz. sugar
  • 5 oz. flour
  • 1/4 cup greek yogurt
  • 2 tsp baking powder
  • 1 lb. rhubarb


  1. Beat the eggs with the sugar until the mixture is very pale and has doubled in volume.
  2. Add the yogurt, the flour and the baking powder and combine with the egg mixture.
  3. Clean the rhubarb, cut it into 1 inch pieces and fold it into the batter.
  4. Pour in a non stick mold covered with parchment paper.
  5. Cook in a 380F oven for about 40 minutes or until golden brown.
  6. Let cool and enjoy!

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