Rhubarb And Cream Cake

Rhubarb And Cream Cake

Spring has put its foot down and reclaimed Berlin from winter. The trees are turning lusciously green and there are blossoms everywhere. Ice cream shops are thrown into mayhem with kids and adults desperate to buy their first cone of the season. Benches in parks and outside seating at popular coffee houses are becoming prime real estate for those of us trying to take a break from office life. Oh how I love those first days of spring when I can cycle through the Kiez (neighbourhood) wearing just a light jacket.

With the arrival of warmer weather people inevitably start thinking of summer (I know, we get one day of sunshine and t-shirt weather and already we want more!). And summer tends to mean that it’s time to take a step back and relax. Are you planning to escape to even sunnier places? Or are you staying home and enjoying BBQ’s and lazy evenings in your very own garden (or balcony) paradise? In any case, I am nearly certain you will be planning some sort of an adventure this summer. Wether it be on exotic beaches or in a trendy city, planning is half the fun. Flipping through guidebooks, searching maps for interesting places and checking out this brilliant travel blog. All best done on a lazy Sunday afternoon with coffee and this simple but delicious cake.

Rhubarb and cream cake with vintage Agfa camera and vintage London guide book

5 ingredients is all it takes unless you are motivated enough to make your own jam. But lets face it, you’ve worked hard all week and you spent most of Saturday running around doing the shopping, washing clothes and putting up that new IKEA bookshelf. You deserve a summer-travel-break (and a slice cake)!

Rhubarb and cream cake

(serves 8)


3 eggs at room temperature

75g fine sugar

75g sifted flour (sifted is very important)

200ml whipping cream

Rhubarb jam or a jar of the very best and tastiest jam you can find


Preheat the oven to 200 degrees C.

Line a round cake tin (approx. 20cm in diameter) with baking paper.

In a standmixer with the whisk attached (or use a handheld mixer), whisk the eggs and sugar until they turn a very pale, creamy colour. The mixture will triple in volume and will be thick.

Slowly and carefully, fold in the flour. You need to keep the air and volume in the mixture. Make sure all the flour is incorporated.

Pour into the tin and bake in the middle of the oven for 25-30 minutes (or until a toothpick comes out clean).

Let the cake cool in the tin for 10 minutes before taking it out an carefully pealing off the baking paper. Let it cool completely on a wire rack.

Once the cake is completely cooled, whip the cream until nice and thick. Then spoon it onto the cake.

Top the cake with jam. As much as you like!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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