Rustic Rhubarb Oven Cake with Shortcrust Pastry – Recipe!
This rustic rhubarb oven cake combines a tender shortcrust pastry with the tartness of fresh rhubarb, creating a delightful balance of flavors. Perfect for any occasion, this cake brings back childhood memories and the comforting aroma of home baking.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Scale
- For the Shortcrust Pastry:
- 2 ½ cups (320g) all-purpose flour
- 1 cup (227g) unsalted butter, chilled and cubed
- ½ cup (60g) powdered sugar
- 1 teaspoon salt
- 1 large egg yolk
- 4–5 tablespoons ice water
- For the Rhubarb Filling:
- 4 cups (about 500g) rhubarb, trimmed and cut into 1-inch pieces
- ¾ cup (150g) granulated sugar (adjust based on tartness of rhubarb)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
- Zest of 1 lemon
- For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling on top)
Instructions
- Preheat the oven to 180°C (350°F) to ensure even baking.
- For the shortcrust pastry: In a large bowl, mix the flour, powdered sugar, and salt. Add the chilled, cubed butter and work it into the dry ingredients with your hands or a pastry cutter until the mixture resembles coarse crumbs (about 5-7 minutes).
- Add the egg yolk and 4 tablespoons of ice water. Mix gently until a dough forms. If the dough is too dry, add another tablespoon of water. Be careful not to overwork the dough.
- Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- For the filling: While the dough chills, prepare the rhubarb. In a bowl, mix the chopped rhubarb, sugar, cornstarch, vanilla extract, cinnamon, and lemon zest. Let the mixture sit for about 10 minutes to allow the rhubarb to release its juices.
- Roll out the chilled dough on a lightly floured surface to about 3-5 mm thick. Place it in a greased 9-inch tart pan and trim the edges.
- Spread the rhubarb filling evenly over the dough. Gently tap to ensure the filling is well seated.
- Beat the egg in a small bowl and brush the edges of the dough with the beaten egg. Sprinkle the coarse sugar evenly over the filling.
- Bake the cake in the preheated oven for about 45-50 minutes, until the filling is bubbling and the crust is golden brown. Be careful not to burn the crust.
- Allow the cake to cool for at least 15 minutes after baking before slicing, to let the filling set.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Avoid overworking the dough, as this can lead to a tough texture. Invest in a good tart pan with a removable bottom for easier removal and a better presentation. Test the rhubarb before use; if it's very sour, slightly increase the sugar in the filling for a balanced flavor. For a glossy crust, you can brush the surface of the cake with another beaten egg before baking. Experiment with different spices like ginger or nutmeg in the filling for a personal touch.