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Rhubarb Cake

For me this really is a childhood taste. The sour, sweet taste of the Rhubarb stems is very unique takes me back to my childhood in Switzerland, where they make countless versions of cakes,tarts, jams and desserts of Rhubarb.

This recipe is a delicious cake with a Streusel topping. The dishes in the photographs are the coffee set of my Swiss grandmother Mamma.



This amazing vegetable is not familiar enough with the  Israelis yet, except with people from cold countries where it grows wild.

In Israel it is available at the end of the winter and in spring at good fruit and vegetables stores, and even at supermarkets where there is a demand for it (Raanana, for example).

Those who are crazy about it (like my brother Yonah) travel far to get it and even grow it in pots on the porch.

Rhubarb cake

Makes 22 cm diameter pan, or 3  15 cm loaf molds 


Batter Ingredients:

600 grams Rhubarb stems rinsed and cut

60 grams soft butter

175 grams sugar

3 medium-sized eggs

80 g cream double cream

200 grams flour

150 g ground almonds

7 grams baking powder (half a sachet)

1 tablespoon lemon rind

1/2 a tsp salt


Streusel ingredients

25 grams soft butter

30 grams sugar

20 grams flour

30 g ground almonds


  1. Heat the oven to 160 degrees Celsius.

  2. Mix well the  butter and sugar.

  3. Add the eggs one by one.

  4. Add the cream.

  5. Add the lemon rind.

  6. Mix well the dry ingredients (salt, flour, baking powder and ground almonds)

  7. Mix the dry ingredients with the cut Rhubarb and add to the batter.

  8. Line a the baking tin with a parchment, and grease a bit. (In disposable molds is not necessary).

  9. Pour the mixture into a 22 round pan or 3 15 cm long loaf molds.

  10. Mix all the Streusel ingredients with a fork to a crumb texture.

  11. Sprinkle the crumbs evenly on top of the batter.

  12. Bake in the bottom third of the oven until the upper part is fully browned - about 1 hour in 22 pan, and about 40 minutes in the small molds.

  13. Remove from oven and let cool off on a rack. Do not try in any way to unmold the cake before it completely cooled.


  • For a lighter cake,  substitute the cream with 9% sour cream, or even yogurt.

  • The Rhubarb  can be replaced with apple / pear / plum cubes.

  • The cake is delicious when it's cold.

  • You may Freeze in in a clinging foil wrap.

Rhubarb cake
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