Rhubarb Einkorn Cake

This rhubarb einkorn cake has just the right amount of sweet to tart flavor. It is a delicous Spring time cake that is moist, buttery and probably one of my personal favorites.

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It’s Springtime! For me this means lots of time outside in the gardens, but also time picking the Spring produce. I love eating seasonal fruits and vegetables and making foods that incorporate them. Here in the Midwest that means rhubarb is ready to be picked.

I sometimes have a love hate relationship with this fruit. It is not sweet just picked fresh from the patch like other fruits are. Rhubarb leaves are also poisonous for humans and animals. You are probably thinking,

Well why would I want to grow this fruit or even use it?

Here’s where the love relationship comes in. Rhubarb is delicous paired with other in season fruits, such as strawberries. It provides a tartness to an otherwise sweet dessert. It also has several health benefits – full of antioxidents and aids in digestion, just to name a few.

So now you that you know how I feel about this interesting fruit, let’s jump to the reason you came to this post.

Need to know about the cake

Tips to make the best Rhubarb Einkorn Cake

~ Using butter over another oil gives the cake an even richer flavor.

~ Add half of the einkorn flour at a time and then blend. This will make sure it gets incorporated well.

~ I like to use Jovial’s Einkorn flour. Can be purchased from Azure Standard as well or from the company.

~ If the rhubarb is more tart, adding a little extra sugar will help offset that.

Tools needed:

stand up mixer or hand held mixer

measuring cups

measuring spoons

spatula

9 inch round cake pan or could use a square 9×9 pan

cooking spray or parchment paper

Ingredients needed for the Einkorn cake

Einkorn flour – I like Jovial’s all purpose Einkorn.

Brown sugar – Organic light brown sugar is what I used, however dark brown sugar would be fine too.

Butter – Unsalted and melted. I have also used coconut oil for this recipe.

Sour cream – At room temperature. Whole fat plain greek yogurt would work as well.

Eggs – At room temperature.

Vanilla

Salt – I like to use Redmond Real Salt

Baking Soda – Yes I used soda NOT baking powder.

Rhubarb – Chopped.

How to Make Rhubarb Einkorn Cake

Preheat the oven to 350 degrees Fahrenheit.

In a stand mixer with the paddle attachment, add the oil (preferrably butter) and brown sugar. Mix until well combined.

To the bowl add the room temperature sour cream. Mix again until smooth. Add in the vanilla.

Now add in one egg at a time mixing after each egg is added. I think you get the picture of adding in one ingredient at a time and mixing!

To the mixture add in the salt and baking soda. Mix that together.

To the creamed mixture, add in half of the einkorn flour, mix well, then add in the other half. Make sure all lumps are blended out.

Remove the bowl from the stand mixture and stir in the chopped rhubarb.

In a well greased 9 inch round cake pan or a parchment lined pan, pour in the cake batter.

Bake in the 350 degree preheated oven for 40 minutes or until golden brown on top and/or toothpick inserted in the middle comes out clean.

Let cool for 10 minutes. At this time use a butter knife to separate the cake from the edge of the pan to make it easier to flip out. If you prefer, you can just leave the cake in the pan, but I like the presentation of it out of the cake pan.

Flip the cake out onto a serving platter and let cool completely before frosting if you so desire.

Frost the cake with a simple maple cream cheese frosting or enjoy it plain.

This cake is also delicious with a little rhubarb jam on top or fresh strawberries.