Rhubarb cake

I had a job interview this afternoon. I am extremely happy with the job that I´m starting in June but this opportunity presented itself, practically fell from the sky 🙂 I thought I would go in and see how it is to be interviewed in English, in Canada 🙂 That was my first interview here 🙂 There has been many firsts this month.

Since I was just thinking of winging it, I printed out my resume and didn´t really prepare for anything else. It´s not that my life was depending on it. It was like skydiving back in the day. Jumping out of a perfectly good airplane with no good reason at all!  Anyways….when I landed (finished the job interview) it felt nothing like skydiving, except the part of “thank god it was over and I can go home and lick my wounds” 🙂 It reminded me of what job interviews really are all about! I guess I have been lucky enough not to have one in many great Canadian years 😉

So what do I do when I don’t feel like myself (sad, angry or disappointed), I bake! Here is what I whipped up. This is the best time to bake, most inspirational!

IMG_0787TOTAL TIME: Prep: 25 min. Bake: 25-30 min.

MAKES: 8-12 servings


1 1/4 cup all-purpose flour

1 1/4 cup old-fashioned oats

1 cup packed brown sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold flaky butter, cut little pieces with knife

1 package cream cheese, cut in little pieces


2.5 cups frozen rhubarb

1/4 cups cold water

1 cup sugar

3 tablespoons cornstarch

1 teaspoon vanilla extract

Red food colouring, optional

In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter and cream cheese until crumbly. My kitchen aid did the job for me.

Press into any baking dish, set aside. I used a round pan.

IMG_0769IMG_0776In a saucepan, combine sugar and cornstarch, mix. Stir in cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil, cook and stir for 5 minutes or until thickened.

Spoon the rhubarb mixture over the pressed crust and sprinkle with remaining crumb mixture.

IMG_0757 IMG_0765 IMG_0780Bake at 350° for 25-30 minutes or until golden brown.

IMG_0785I love rhubarb in general, so everything with rhubarb to me is awesome. If you love rhubarb, you will love this yummy dessert! It is more sweet than sour, if you are scared of the sourness of the rhubarb!

Rhubarb season has started…. 😉

8 thoughts on “Rhubarb cake

    • Roncesvalles has the best juiciest rhubarbs in town right now, if you are interested 😉 I also buy a bunch and then freeze, because there´s only a few months of rhubarb season.

  1. Pingback: The Rhubarb cake I ate in less than 24 h | Toronto Cooks

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