Traditional Rhubarb Cake
Traditional rhubarb cake, known as 'revent' in Transylvania, is a beloved spring dessert. Its soft, fluffy sponge pairs beautifully with the tart flavor of rhubarb, while a light topping of sugar and cinnamon creates a perfect balance. It is a simple, rustic, and easy-to-make cake.
Servings
12
Prep
20 min
Cook
40 min
Total
1 h
🥘Ingredients
servings
For the batter
For the topping
✅Dietary Compatibility
Yield
1 cake (about 12 servings)
📦Storage
Refrigerator
Up to 4 days in an airtight container.
Freezer
Up to 2 months, frozen in portions.
🥗Nutrition Facts
Values per serving (1/12 of the cake)
Calories
245 kcal
Protein
4 g
Fat
9 g
Carbohydrates
37 g
Fiber
2 g
🍷Pairs Well With
💡Variations
Rhubarb and strawberry cake: add 200 g halved strawberries.
Rhubarb crumble cake: top with a crumble made from 80 g flour, 50 g butter, and 50 g sugar.
Almond rhubarb cake: sprinkle 50 g sliced almonds over the rhubarb before baking.