Kadi’s Favourite Rhubarb Cake

As the name suggests, this cake has earned itself an ardent admirer: dear Kadi.
The story began years ago when I baked a rhubarb cake more or less from pantry scraps — a little of this, a little of that — and brought it to work the next morning, simply because it was too large for home. Everyone enjoyed it, but I didn’t expect what came next.
Not long after, Kadi arrived at my desk with a box of fresh rhubarb and a smile: “Please bake that cake again for tomorrow.” That sentence made me laugh — and panic just a little — because I had no idea what went in the recipe…. After a bit of soul-searching (and ingredient-guessing), I managed to recreate it from memory. Apparently successfully, because Kadi didn’t notice a thing.
Some time later, she showed up again, this time with frozen rhubarb from her winter stash, and the same request. Eventually, I wrote the recipe down, scribbling it into my old Garfield notebook with a quiet smile. You know, just in case there would be a third time.
And there was.
Dear Kadi, if you’re reading this: thank you. For the rhubarb. For the lovely insistence. For inspiring a recipe that would otherwise have drifted into the fog with a hundred other forgotten cakes. These days, I’ve come to love this one just as much as you do. And every time I bake it, I think of you — bright, honest, full of laughter — and how we used to solve the world’s problems over tea and spreadsheets.

Print Recipe

Kadi’s Favourite Rhubarb Cake

Author: Paula Cooking Method: Baking Courses: Dessert, Parties Recipe Keys: Kids

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Ingredients

Servings

• 3 eggs
• 200 g butter
• 270 g agave syrup
• 380 g plain yoghurt
• 450 g white spelt flour
• 100 g desiccated coconut
• 1,5 tsp baking soda
• 1 tsp cinnamon
• 1 tsp vanilla sugar
• 1 tl cardamom

Topping:

• 600 g rhubarb
• 80 g coconut palm sugar
• 1 tsp cinnamon
• 1 tsp vanilla sugar
• 1 tsp ground cardamom

Preparation

1. Preheat the oven to 180°C (356°F). Melt the butter. In a large bowl, whisk together the eggs and melted butter until light and fluffy. Add in the agave syrup, yoghurt, desiccated coconut, and spices. Mix well.
2. In a separate bowl, combine the flour with the baking soda, then gradually stir it into the wet mixture.
3. Chop the rhubarb into bite-sized pieces. In another bowl, mix the rhubarb with the coconut palm sugar, cinnamon, vanilla sugar, and cardamom.
4. Line a large baking tray with parchment paper and pour in the batter. Spread it evenly — it should cover about two-thirds of the tray with a 1–1.5 cm thick layer. Spoon the rhubarb mixture over the top and gently press it into the batter with your hand.
5. Bake at 180°C for about 40 minutes, or until a toothpick comes out clean. If you can, serve it warm.

Keywords: cake, rabarber, rhubarb, caramel