Rhubarb Bowl Cake

Rhubarb Bowl Cake


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A cake in a bowl! What else could a dessert lover ask for? Enjoy this rhubarb cake warm with a scoop of vanilla ice cream.

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Time needed

40 min preparation + 50 min cooking

Serving Size / Yield

6-8 servings


  • Crumble:
  • 125 g flour
  • 4 tablespoons sugar
  • 75 g butter, room temperature
  • pinch of ground cinnamon
  • Filling:
  • 750 g rhubarb, cut into ½ inch pieces
  • 1 tablespoon sugar
  • 1 teaspoon orange zest
  • ½ orange, juiced
  • seeds from ½ vanilla pod
  • Cake:
  • 175 g butter, room temperature
  • 175 g sugar
  • seeds from ½ vanilla pod
  • 3 eggs, beaten
  • 175 g flour
  • 2 teaspoons baking powder
  • 1 tablespoon milk

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Preheat the oven to 375°F and grease 2, 4.5 inch cake pans. To make the crumble topping, combine the flour, sugar butter and cinnamon in a bowl and mix until crumbles form and set to the side. Put the rhubarb in a bowl with the orange zest, orange juice and vanilla seeds, tipping in the sugar. Mix evenly and set to the side. In a separate bowl beat the butter, sugar and vanilla seeds together until light and fluffy. Beat in the eggs and flour, a little at a time. Sift over the rest of the flour and baking powder. Finally mix in the milk. Split the cake mix in half and then spread it in the pans. Pour in the rhubarb, spreading evenly and then pour the crumble over the rhubarb. Bake for about 50 minutes, or until the sides of the cake have shrunk a little and the crumble is golden brown.

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