Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Generously grease your Bundt pan. An easy trick is using the butter wrapper to grease the pan, just like Oma taught me.
- Cut the rhubarb into 1-inch pieces. Place them in a bowl and toss with the 2 tablespoons of extra sugar. Set aside.
- Carefully separate the egg whites from the yolks. Put the yolks aside for a moment.
- Beat the egg whites in a clean, dry mixing bowl with your electric mixer until they reach medium peaks. The peaks should hold their shape when you lift the beater but should not be dry. Scrape the whipped egg whites into a separate bowl and set them aside.
- In your mixer bowl (now clean or use another), combine the room temperature butter and the remaining ¾ cup of granulated sugar. Beat for about 5 minutes on medium speed until the mixture is light and fluffy. Stop and scrape down the sides and bottom of the bowl often.
- Add the vanilla extract or vanilla sugar to the creamed butter and sugar. Then, add the egg yolks one at a time, beating well after each addition until fully mixed.
- In a separate bowl, whisk together the all-purpose flour and baking powder. With your mixer on low speed, slowly add the flour mixture to the batter, alternating with the plain Greek yogurt. Start and end with the flour mixture. Mix just until combined, scraping down the sides of the bowl.
- Gently fold about one-quarter of the whipped egg whites into the batter. This lightens the batter. Once combined, fold in half of the remaining egg whites, then the rest. Fold gently to keep as much air in the batter as possible. Do not overmix.
- Fold the sugared rhubarb pieces into the cake batter. Mix just until they are evenly distributed.
- Pour the prepared rhubarb cake batter into your greased Bundt pan. Spread it evenly. Bake for about 1 hour, or until a wooden toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for 5 minutes.
- Carefully loosen the edges of the cake with a knife if necessary, then invert it onto the wire cooling rack. Let it cool completely. Dust the cooled cake generously with powdered sugar before you slice and serve it. Using a sieve helps distribute the sugar evenly.
Nutrition
Notes
For the best results, avoid overmixing the batter and ensure egg whites are beaten to medium peaks for a light, airy texture. Tossing rhubarb with sugar prevents sogginess. Always cool the cake completely before dusting or slicing to allow it to set properly. Serve plain, with whipped cream, or vanilla ice cream. Store in an airtight container at room temperature for 2-3 days, or refrigerate up to 5 days. It can be frozen for up to 3 months. Experiment with other fruits like apples or berries, add a streusel topping, lemon glaze, or a pinch of cinnamon or cardamom for variations. Nutrition information is estimated based on common ingredients and serving sizes and may vary.