Rhubarb Cake with Fruit Compote

This tangy rhubarb cake combines a tender yogurt-based crumb with a vibrant, glossy fruit topping. The natural tartness of rhubarb creates a perfect balance with the sweetness of the cake, making it ideal for spring gatherings or anytime you want a dessert that feels both sophisticated and comforting.

I first made this cake when my local farmers market had the season's first rhubarb stalks. The ruby red topping immediately became a family favorite, and now it's our signature spring dessert that everyone requests.

Ingredients

• For the cake
• Vegetable oil: Provides moisture without overpowering the delicate rhubarb flavor
• Granulated sugar: Adds sweetness while brown sugar contributes depth and moisture
• Room temperature eggs: Ensure proper emulsification for a tender crumb
• Thick yogurt: Adds tanginess and creates an incredibly moist texture
• Pastry flour: Gives a lighter texture but all purpose flour works perfectly too
• Baking powder and baking soda: Work together for the perfect rise
• Fresh rhubarb: Pieces folded into the batter for bursts of tartness

• For the topping
• Fresh rhubarb: Cut into pieces creates a beautiful mosaic effect
• Fruit puree: Mixture of rhubarb and strawberry adds color and balances tartness
• Granulated sugar: Sweetens the naturally tart rhubarb
• Lemon juice: Brightens the flavors and helps set the topping
• Gelatin sheets: Provide the perfect set without rubbery texture

Step-by-Step Instructions

Prepare the cake batter:

Preheat your oven to exactly 180°C/356°F without fan which ensures even baking. Line a 15cm/6-inch cake pan with parchment paper, extending it slightly up the sides for easy removal. In a large bowl, whisk together yogurt, egg, egg yolk, both sugars, and oil until completely smooth and slightly lightened in color, about 2 minutes of vigorous whisking.

Mix the dry ingredients:

Sift flour, baking powder, baking soda, and salt into a separate bowl to remove any lumps and aerate the mixture. This step is crucial for a tender crumb. Gently fold these dry ingredients into your wet mixture using a rubber spatula with a light hand. Stop mixing the moment you no longer see dry streaks to avoid developing gluten which would make your cake tough.

Add rhubarb and bake:

Fold the diced rhubarb pieces into the batter with just 3-4 gentle strokes. The rhubarb should be distributed but not overmixed. Pour the batter into your prepared pan and smooth the top gently. Bake for exactly 30 minutes, or until a skewer inserted into the center comes out clean with perhaps a few moist crumbs. The cake should be golden brown and slightly pulled away from the sides.

Create the fruit topping:

While the cake cools completely on a wire rack, prepare the rhubarb pieces for the topping by roasting them in the oven for 15 minutes at the same temperature. This preserves their shape while softening them perfectly. Meanwhile, soak the gelatin sheets in cold water until soft, about 5 minutes. In a medium saucepan, combine your fruit puree, sugar, and lemon juice, cooking over medium heat for 5 minutes until slightly thickened.

Assemble the cake:

Remove the fruit mixture from heat. Squeeze excess water from the softened gelatin sheets and stir them into the warm mixture until completely dissolved. Place your cooled cake inside a cake ring lined with an acetate collar. Pour the warm but not hot compote over the cake, arranging the roasted rhubarb pieces on top in a decorative pattern. Use an offset spatula to create a perfectly smooth surface.

Set and serve:

Refrigerate the assembled cake for at least 4 hours, preferably overnight, until the topping is completely set. Carefully remove the cake ring and acetate collar by warming the outside slightly with your hands and then lifting straight up. For the finishing touch, decorate with edible gold leaf if desired before serving.

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You Must Know

• This cake can be made up to 2 days ahead and improves with time in the refrigerator
• The natural pectin in rhubarb helps the topping set beautifully
• Each slice provides a good source of vitamin K and calcium from the rhubarb

The combination of rhubarb and strawberry in the topping was a happy accident when I ran short on rhubarb one spring. The strawberry softens the tartness while adding a gorgeous ruby color that makes this cake absolutely stunning when sliced.

Choosing the Best Rhubarb

When selecting rhubarb for this recipe, look for firm, crisp stalks with a vibrant red color. The redder the stalks, the sweeter they tend to be. Avoid any stalks that appear limp or have brown spots. Remember that rhubarb leaves are toxic and should always be removed and discarded. For the best flavor in this cake, choose stalks that are medium thickness rather than very thick ones which can be stringy.

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Seasonal Adaptations

This versatile cake base works beautifully with other seasonal fruits. In summer, replace rhubarb with stone fruits like peaches or plums. For fall, try apples or pears tossed with cinnamon. Winter versions can feature citrus segments or poached quince. Simply adjust the sugar in the topping based on the sweetness of your chosen fruit. The yogurt cake base provides a wonderful canvas for showcasing whatever is fresh and in season.

Make Ahead and Storage

This cake actually improves with a day of rest in the refrigerator as the flavors meld together. Store it covered in the refrigerator for up to 5 days. The gelatin topping prevents the cake from drying out. For longer storage, individual slices can be frozen for up to 2 months wrapped tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving. Bring slices to room temperature for about 30 minutes before serving for the best flavor and texture.

Frequently Asked Questions

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well in this cake. Thaw it completely and drain excess liquid before using. You may need to reduce the baking time of the roasted rhubarb by about 5 minutes as frozen rhubarb tends to be softer when thawed.

→ What can I substitute for gelatin sheets to make this vegetarian?

For a vegetarian version, replace the gelatin sheets with agar-agar powder. Use about 1-1.5 teaspoons of agar-agar powder dissolved in a small amount of water. Note that agar sets more firmly than gelatin, so you may want to use slightly less.

→ How far in advance can I make this cake?

This cake can be made up to 2 days in advance and stored in the refrigerator. The compote topping actually benefits from setting overnight, developing more flavor and a firmer texture.

→ Can I make this in a different size pan?

Yes, you can adjust the pan size, but you'll need to modify the baking time. For an 8-inch pan, increase the ingredients by 50% and add about 5-10 minutes to the baking time. Always check for doneness with a skewer inserted in the center.

→ What other fruits can I combine with rhubarb for the topping?

Strawberries are classic, but raspberries, cherries, or apples also pair beautifully with rhubarb. Each will bring a different flavor profile to the compote. Just maintain the same total fruit quantities in the recipe.

→ How do I know when the compote is set properly?

The compote should be fully set after 4 hours in the refrigerator. It should feel firm to the touch but still have a slight jiggle. If it's not set, return it to the refrigerator for another hour or two.