• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

She Paused 4 Thought

Food, Fun and Travel

  • Home
  • Recipes by Category
    • Listed Recipes
    • Appetizers
    • Breakfast / Brunch
    • Dessert
    • Fruit & Veggies
    • Healthy
    • Main Dishes
    • Meat
      • Chicken
      • Fish & Seafood
        • Shrimp
    • Super Easy
    • Party Food
    • Salads
    • Soup
    • Holiday
    • Ethnic
    • Side Dishes
    • Vegetarian
    • Good Information
      • Product Review
      • Food Photography
    • Snacks
    • Simply FUN!
    • Cooking School
    • Recipes
  • About
  • Travel
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Quick Rhubarb Cake | Decadent Fruit Desserts

March 24, 2019 by Cathy Arkle 42 Comments

This one-bowl easy Rhubarb Cake is great for afternoon tea or breakfast.

Quick Rhubarb Cake from Decadent Fruit Desserts

Rhubarb has exploded from the ground and hit the markets, and the ruby red rhubarb from Melissa’s Produce is off the charts. With its flavor, perfect acidity and gorgeous color, I am sure it is a sign that this is going to be a great year!

rhubarb from Melissa's Produce

The recipe that made this rhubarb sing is from Jackie Bruchez‘s new cookbook, Decadent Fruit Desserts: Fresh and Inspiring Treats to Excite Your Senses. It features 75 mouth-watering recipes each with a colorful and gorgeously presented photo.

The book is divided into six intriguing categories;

  • Simply Dressed
  • Fruits That Take the Cake
  • Upping the Pie Game
  • Forks Not Required
  • Frozen Sweet Concoctions
  • Retro-Modern Delights

Each recipe makes fruit the star, minimizes the amount of sugar and uses the whole fruit (following the current root-to-stem trend), to minimize waste and maximize nutritional output.

Jackie Bruchez and her cookbook Decadent Fruit Desserts

I met Jackie years ago at a food blogger conference when she brought “cupcakes in a jar” for all the participants, so I already knew she was an incredible baker because I fell in love with her indescribably delicious Coconut Lovers Cupcakes

Meeting her now, can I just say… this girl can bake! Her ideas are fantastic, her imagination over the top, and I am so happy to own her brand new cookbook Decadent Fruit Desserts.

I recently sampled six desserts at a Melissa’s Produce meet and greet dessert fest. Everyone was better than the one before it, and all I can say is thank heavens there were veggies and fruit to offset the sweets.

Dessert table at Melissa's Produce

Here are a few we happily devoured.

Blackberry custard bars from the cookbook Decadent Fruit Desserts

Blackberry Custard Bars from the Forks Not Required section – Photo by Jackie Bruchez

These bars have delicately sweetened custard complimented by fresh blackberries and a rich buttery crust.

strawberry rhubarb eton mess from Decadent Fruit Desserts

Strawberry-Rhubarb Eton Mess from the Simply Dressed section – Photo by Jackie Bruchez

This traditional English dessert gets an upgrade with the addition of rhubarb which compliments the crunchy meringue, and sweet whipped cream.

Jackie demonstrated how to make these easy and delicious fresh blueberry cookies.

Blueberry - White Chocolate Oatmeal Cookies

Blueberry – White Chocolate Oatmeal Cookies from the Forks Not Required Section
Photo by Jackie Bruchez

She also whipped up her super-light Meyer Lemon Chiffon Cake which, if you are a lemon lover, will become your favorite.

Meyer Lemon chiffon cake | Decadent Fruit Desserts Jackie Bruchez

Meyer Lemon Chiffon Cake in the Fruits that take the Cake section Photo by Jackie Bruchez

Other recipes I can’t wait to try;

rhubarb-striped mango cake | Decadent Fruit Desserts Jackie Bruchez

Rhubarb-Striped Mango Cake from the Fruits that take the Cake section
Photo by Jackie Bruchez

How about this very impressive cake? It will require a little more time, but what a showstopper for guests!

Jackie’s favorite recipe is her Island Sherbet.

island sherbet - Decadent Fruit Desserts by Jackie Bruchez

Island Sherbet from the Frozen Sweet Concoctions section Photo by Jackie Bruchez

This sherbet is a combination of Pineapple-Kiwi, Guava-Strawberry & Passion Fruit-Mango Sherbets. This has to taste like a tropical vacation in a bowl.

Today’s Recipe – Quick Rhubarb Cake

Jackie serves this cake with a Crème Anglaise sauce which I have included in the recipe below.

What I love about this cake is that it isn’t too sweet and it really lets the rhubarb shine. If you must have really sweet things, add more sugar.

Prep for Quick Rhubarb Cake

Simply mix, chop, pour, sprinkle and bake.

Quick. Easy. And oh so delicious!

Quick Rhubarb Cake from Decadent Fruit Desserts
Print

Quick Rhubarb Cake with Crème Anglaise

This one-bowl Quick Rhubarb Cake tastes like spring and couldn't be easier to make.

Servings 8
Author Jackie Bruchez

Ingredients

CAKE

  • 3 large eggs
  • 2/3 cup granulated sugar (130 g), plus 2 tbsp (25 g) for on top of rhubarb
  • 3 tbsp unsalted butter (45 ml) melted
  • 2 tbsp milk or buttermilk (30 ml)
  • 1 tsp vanilla extract
  • 1 cup all purpose flour (135 g) plus 2 tbsp
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 2 cups fresh rhubarb (240 g) diced

CREME ANGLAISE

  • ½ cup milk (120 ml)
  • ½ cup heavy whipping cream (120 ml)
  • 3 large egg yolks
  • 3 tbsp sugar (40 g)
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350° F (177°(). Grease and flour an 8 or 9-inch (20 or 23-cm) cake pan.

  2. To make the cake, in a large bowl, beat the eggs and 2/3 cup (130 g) of the sugar until light, about 3 minutes. Beat in the melted butter, milk and vanilla. Stir in the flour, baking powder and salt; mix it to combine. Pour the batter into the cake pan.
  3. Spread the diced rhubarb around the top of the batter and sprinkle it with 2 tablespoons (25 g) of sugar. Bake for 30 minutes or until a knife comes out clean.
  4. To make the creme anglaise, combine the milk and cream in a heavy-bottomed saucepan on medium-high heat; bring it to a simmer, then remove it from the heat.
  5. In a separate bowl, whisk the egg yolks and sugar until it's pale. Temper the yolk mixture by gradually whisking small amounts at a time of the hot milk mixture into the yolk mixture.
  6. Return the custard to the saucepan. Stir it over low heat until the custard thickens and coats the back of a spoon, about 5 minutes. Remove the pan from the heat and stir in the vanilla. For a smooth finish, and to remove clumps, strain the sauce through a fine-mesh sieve into a bowl, if desired. Cover and chill it until ready to use.
  7. Drizzle the sauce over the rhubarb cake slices right before serving.

Recipe Notes

This rhubarb cake is a great recipe for people with allergies. It is extremely versatile, and gluten-free flour and nut or coconut milk can be substituted for the flour and milk.

Follow Jackie on Facebook, Instagram & Twitter as she is always up to something delicious and also has great recipes on her blog The Seaside Baker.

I am absolutely in love with Decadent Fruit Desserts and I’m sure you and your family and guests will love this book as well.
…and then, she paused for sweet thoughts.

Disclaimer: I received a copy of Decadent Fruit Desserts to review. All opinions are my own.
Yum

Filed Under: Breakfast / Brunch, Dessert, Fruit & Veggies, Holiday, Party Food, Product Review, Recipes, Snacks, Super Easy Tagged With: cake, Decadent Fruit Desserts, Jackie Bruchez, one bowl cakes, Rhubarb

Previous Post: « Sweet and Spicy Carrot Soup
Next Post: Sidi Bou Said, Tunisia | Travel Tuesday »

Reader Interactions

Comments

  1. Jackie

    March 24, 2019 at 10:36 am

    Thank you for such a beautiful write up! This is one of my family’s most favorite dessert. I’m so glad you liked it!

    Reply
    • Cathy Arkle

      March 24, 2019 at 2:11 pm

      Thank you Jackie for such a fabulous cookbook! I can’t wait to try more recipes.

      Reply
  2. Nanette La Salle

    March 24, 2019 at 11:15 am

    Wow, looks so very good! Love the sweet and tart combo. Mmmmmmmmmm.

    Reply
    • Cathy Arkle

      March 24, 2019 at 1:29 pm

      You will love everything about this recipe. It is light, quick & easy, and not overly sweet with just the right amount of tart.

      Reply
  3. Angie Schneider

    March 24, 2019 at 12:04 pm

    For the rhubarb, we still have to wait. But my…this looks so GOOD!

    Reply
    • Cathy Arkle

      March 24, 2019 at 1:29 pm

      Angie, check your local stores where they sell Melissa’s Produce. They told me it is in the stores until July.

      Reply
  4. Sue

    March 24, 2019 at 2:30 pm

    I literally have this cake in the oven as I’m reading your post!! I used rhubarb that I froze last summer, but the Melissa’s Produce rhubarb looks amazing. I made it for an afternoon snack for the hubs today, but was also thinking it would make a lovely breakfast tomorrow too!

    Reply
    • ShePaused4Thought

      March 25, 2019 at 9:14 am

      Hi Sue, I love this cake for breakfast. I love that you can use frozen rhubarb as well. Do check out the Melissa’s Produce rhubarb as it is the best I have had in many years.

      https://www.melissas.com/Rhubarb-p/1218.htm

      Reply
  5. acommunaltable

    March 24, 2019 at 2:51 pm

    I’m really trying to be good… but this Rhubarb Cake pretty much throws that out the window!! It looks absolutely fantastic – I adore rhubarb and I cannot WAIT to make this! I’m with Sue, this would be fabulous for breakfast, or a snack. Oh, who am I kidding? I could eat this ANY time!!!

    Reply
    • Cathy Arkle

      March 25, 2019 at 10:57 am

      I do understand but the cake is worth making an exception!

      Reply
  6. Karen (Back Road Journal)

    March 25, 2019 at 9:40 am

    Rhubarb is harder to find here in Florida than it was in New England where every market carried it in season. This cake is simple, letting the flavor of the tart rhubarb shine.

    Reply
    • Cathy Arkle

      March 25, 2019 at 10:56 am

      It is such a shame Rhubarb is so hard to find when so many people love it!

      Reply
  7. sippitysup

    March 26, 2019 at 10:19 am

    Her imagination with desserts is colorful and exciting. Great job on this cake too. GREG

    Reply
    • ShePaused4Thought

      March 26, 2019 at 11:04 am

      So true Greg! Her recipes are so artistic as well as delicious.

      Reply
  8. cookingontheweekends

    March 28, 2019 at 5:58 pm

    Well now I’m excited to grab rhubarb at the Farmers Market this weekend. What a fun cake, and I love how easy it is. This book looks wonderful — her desserts are gorgeous! I have my eye on that striped rhubarb cake, too. Lovely!

    Reply
    • Cathy

      April 4, 2019 at 1:53 pm

      I can’t wait to buy more rhubarb as well. The book is absolutely delightful.

      Reply
  9. Simones Kitchen

    April 1, 2019 at 8:19 am

    O my goodness Cathy! Now that looks just totally amazing. i love rhubarb but it’s not been spotted here. Or at least not in my area. Can’t wait to get back to rhubarb cooking! And the book looks like a must have too!

    Reply
    • Cathy

      April 4, 2019 at 1:54 pm

      Hope you can find rhubarb soon, it is an amazing crop this year here.

      Reply
  10. chef mimi

    April 4, 2019 at 8:20 am

    Beautiful cake. Too bad I don’t really eat dessert. You wouldn’t know it looking at me, but it’s all about cheese and everything savory! Nice you got your book signed.

    Reply
    • Cathy

      April 4, 2019 at 1:52 pm

      Chef Mimi I am not much of a dessert person either, but what it nice about this recipe is it is sufficiently sour and slightly sweet.

      Reply
  11. Christina Conte

    April 11, 2019 at 11:02 pm

    Holy cow, all these rhubarb desserts are killing me! You know how much I adore RHUBARB! The cookbook looks marvelous as does your quick rhubarb cake! I actually made rhubarb mess in Australia (for my family) because the strawberries looked rather pathetic and I do believe I like it more than the original!

    Thanks for sharing all these wonderful recipes, Cathy!

    Reply
    • Cathy Arkle

      April 16, 2019 at 3:28 pm

      I thought of you Christina when I saw this gorgeous rhubarb! You will love this simple, perfectly tart recipe.

      Reply
  12. CJ

    July 14, 2019 at 1:24 pm

    Tried it today. Needed another 15 min in the oven to bake through. So, cool the cake first then remove the cake from the pan? Remove when warm? No instructions given. Ended up scooping the cake out into bowls as the cooled cake didn’t release from the greased/floured cake pan. Still good though.

    Maybe will use a springform pan next time for a prettier presentation.

    Reply
    • Cathy Arkle

      July 17, 2019 at 2:14 pm

      I am sorry to hear you had some troubles. 15 minutes is quite a long time extra, have you had your oven temperature checked? Did you insert a knife in the middle and came out clean? That is the best way to tell if something is done if the time isn’t working for you. I made this in a normal cake pan, which you can probably see from the photo and didn’t have any trouble releasing the cake. I sure it was still warm because I just couldn’t wait to try it. Also you can run a knife along the edges before your remove the cake from the pan. The springform pan also sounds like a great idea. Good luck on the second pass! I do hope it works out for you as this is such a delicious recipe.

      Reply
  13. Renée

    December 7, 2019 at 6:23 pm

    This is so easy and such a simple yet tasty cake. I skipped the glaze for ease and used almond milk whipped cream and this is . I can only imagine how the glaze makes it even better. Thanks for the recipe! I’m from Canada and live rhubarb. I had a few stalks left over and this was the perfect use for them. I’ll definitely make this again!

    Reply
    • Cathy Arkle

      January 7, 2020 at 2:16 pm

      Thanks Renée! I am so happy you enjoyed it as much as I did. Check out the other rhubarb recipes I have on my site. I think you will like them too.

      Reply
  14. Linnea

    May 19, 2020 at 8:47 am

    can GF flour be used?

    Reply
    • Cathy Arkle

      August 27, 2020 at 3:55 pm

      Hi Linnea, I haven’t tried this recipe with GF flour but if you Bob’s Red Mill
      Gluten-Free 1-to-1 Baking Flour you should be fine.

      Reply
  15. Mae Walters

    May 20, 2020 at 12:23 pm

    is it possible to use half and half for the creme anglais, since the recipe has the same amounts for milk and heavy cream?

    Reply
    • Cathy Arkle

      August 27, 2020 at 4:25 pm

      Hi Mae, I am not really sure as I haven’t tried that before.

      Reply
  16. Hilda

    June 18, 2020 at 12:22 am

    We don’t have this fruit here can I use other fruit like peaches or strawberries, thanks

    Reply
    • Cathy Arkle

      August 27, 2020 at 3:55 pm

      Hi Hilda, I haven’t tried it with other fruit, but I am sure other fruit would work as well.

      Reply
  17. Amanda

    June 21, 2020 at 5:11 am

    I had to leave it in for an additional 15 minutes as well (and the oven temp is correct). I wonder if it should’ve been a lighter pain instead of a dark. Definitely some more instruction would be helpful.

    Reply
    • Cathy Arkle

      August 27, 2020 at 4:28 pm

      I am not sure why you needed to leave it in for 15 minutes more, but I always check my cakes with a toothpick to see if they are done.

      You might find this link helpful concerning the color of your pan. https://www.thekitchn.com/do-dark-colored-pans-heat-differently-weve-got-chemistry-219610

      Reply
  18. Lisa

    July 11, 2020 at 12:11 pm

    Very easy recipe, and cake tastes delicious. Next time I make it, I would stir in the rhubarb as it did not sink down much into the cake.

    Reply
    • Cathy Arkle

      August 27, 2020 at 3:50 pm

      Great idea Lisa! Glad you like the cake as much as I did.

      Reply
  19. Erin

    July 22, 2021 at 4:08 am

    Lovely recipe. Yes and extra 15 minutes- I think because I used frozen rhubarb. Maybe adjust recipe for frozen rhubarb. Thanks for the recipe

    Reply
    • Cathy Arkle

      July 26, 2021 at 2:37 pm

      So happy you enjoyed the recipe!

      Reply
  20. Judy

    August 24, 2021 at 12:22 pm

    Can I make this cake with zucchini?

    Reply
    • Cathy Arkle

      September 19, 2021 at 8:57 pm

      I am not sure as I have never tried it. If you do, please let me know.

      Reply

Trackbacks

  1. Coffee and Walnut Cake, a Classic British Cake for Afternoon Tea - Christina's Cucina says:
    May 11, 2020 at 12:16 am

    […] Quick Rhubarb Cake […]

    Reply
  2. Rhubarb Recipes for the Season (by a Rhubarb Lover)! - Christina's Cucina says:
    May 31, 2021 at 10:25 am

    […] Quick Rhubarb Cake  by She Paused 4 Thought […]

    Reply

I would love to hear from you! Cancel reply

Primary Sidebar

Who is She?

Welcome to She Paused 4 Thought! I’m Cathy - a farm girl from Iowa living in Los Angeles. Let’s cook, laugh, travel & have fun together. Read More…

Subscribe and Connect

Get new posts via email.

Recent Posts

  • Barbara Hansen’s Lemon Bread
  • Rosemary – Onion Mac and Cheese
  • Hatch Pecan Brownies
  • Raspberry Crumble Bars
  • Passover Celery Root Salad
  • Kiwano Melon, Smoked Trout and Avocado Salad

Categories

Follow Me On:

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Other Favorites

RASPBERRY CRUMBLE BARS

Footer

Copyright © 2023 · Cathy Arkle