Quick Rhubarb Cake is food blog favorite

Chris Ross
The San Diego Union-Tribune

Jackie Bruchez of Oceanside, California, started her food blog, The Seaside Baker, six years ago as a hobby, but it soon became her full-time job. She shares her favorite sweet recipes in a new cookbook, “Decadent Fruit Desserts.”

A California native, Bruchez finds inspiration for her baking recipes from the long growing season. “Like a kid in a candy store, I often get giddy at the sight of the edible rainbow in front of me at roadside stands and farmers markets,” she writes in the book’s introduction. “All that gorgeous deliciousness at its peak freshness!”

She says this easy rhubarb cake is one of the most popular recipes on her website. The recipe was passed down to her from her husband’s grandmother. The French name, gateau vite fait, translates to “quick cake.”

Quick Rhubarb Cake With Creme Anglaise

Note: This rhubarb cake is a great recipe for people with allergies. The flour and milk can be substituted with gluten-free flour and nut or coconut milk. Makes 8 servings.


3 large eggs

2/3 cup granulated sugar, plus 2 tablespoons to top the rhubarb

3 tablespoons unsalted butter, melted

2 tablespoons milk or buttermilk

1 teaspoon vanilla extract

1 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

2 cups rhubarb, diced

Creme Anglaise

1/2 cup milk

1/2 cup heavy whipping cream

3 large egg yolks

3 tablespoons sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease and flour an 8- or 9-inch cake pan.

To make the cake, in a large bowl beat the eggs and 2/3 cup of the sugar until light, about 3 minutes. Beat in the melted butter, milk and vanilla.

Stir in the flour, baking powder and salt; mix it to combine. Pour the batter into the cake pan.

Spread the diced rhubarb around the top of the batter and sprinkle it with 2 tablespoons of sugar. Bake for 30 minutes or until a knife comes out clean.

To make the creme anglaise, combine the milk and cream in a heavy-bottomed saucepan on medium-high heat; bring it to a simmer, then remove it from the heat.

In a separate bowl, whisk the egg yolks and sugar until mixture is pale. Temper the yolk mixture by gradually whisking in small amounts of the hot milk mixture. Repeat until both mixtures are combined.

Return the custard to the saucepan. Stir it over low heat until the custard thickens and coats the back of a spoon, about 5 minutes. Remove the pan from heat and stir in the vanilla. For a smooth finish, and to remove clumps, strain the sauce through a fine-mesh sieve into a bowl, if desired. Cover and chill until ready to use.

Drizzle the sauce over the rhubarb cake slices right before serving.

Reprinted with permission from “Decadent Fruit Desserts” by Jackie Bruchez; Page Street Publishing Co.