{Rhubarb Olive Oil Cake} – Prajitura cu rubarba si ulei de masline

rhubarb olive oil cake

It’s strawberry and rhubarb season, it’s the time of fresh flavors and delicate tastes, of beautiful colors and sunny days, it’s the season of going to the market to find inspiration. I love this time of the year for its fruits, veggies and herbs, for its great long days, for its walks in the park and market visits. It’s lovely to let yourself be inspired by all of these – it’s probably how some of the best desserts were born.

What I’m bringing you today however is not a complex or complicated cake – it’s one that relies on simplicity and great flavor, a simple cake in its core, but one that tastes amazing. The olive oil sponge is a great base to absorb flavor and that’s precisely what the strawberries and rhubarb bring – plenty of flavor and delicious juices, a lovely delicate color and a delightful texture.

This Rhubarb Olive Oil Cake is perfect to be served with a scoop of ice cream or a dollop of whipped cream. Mind you, even a dollop of Greek yogurt would complement it well. Just snuggle up on the sofa, put a movie on and enjoy a slice of cake – now that’s a great way to spend a Sunday afternoon!

{Rhubarb Olive Oil Cake}
Serves:: 8-10 servings
  • 4 eggs + 80g white sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • 75ml extra-virgin olive oil
  • 140g all-purpose flour, sifted
  • 1 pinch salt
  • 2 egg whites + 50g white sugar
  • 2 rhubarb stalks, peeled and sliced
  • 1 handful fresh strawberries, hulled and halved
  • 2 tablespoons fresh strawberry puree
  • 1 tablespoon lemon juice
  • 100g powdered sugar
  1. Combine the eggs, 80g sugar, lemon zest and vanilla in a bowl and mix until triple in volume and light in color.
  2. Gradually pour in the olive oil, mixing well.
  3. Fold in the flour - use a spatula and try not to deflate the batter.
  4. Place the batter aside. In another bowl, mix the egg whites with a pinch of salt.
  5. When stiff and fluffy, add the sugar, gradually, and keep mixing until glossy and stiff.
  6. Fold the meringue into the batter, one spoonful at a time.
  7. Pour the batter in a 22-24cm diameter pan, lined with baking paper or greased and floured.
  8. Scatter the rhubarb and strawberries over the batter.
  9. Bake in the preheated oven at 350F - 180C for 30-35 minutes or until it passes the toothpick test.
  10. Allow to cool in the pan then transfer on a platter.
  1. Combine all the ingredients in a bowl.
  2. Mix well, adding more sugar if the icing is too thin or more lemon juice if it's too thick.
  3. Drizzle the icing over the cake and serve.
  4. Enjoy!

rhubarb olive oil cakeROMANIAN

E sezonul capsunelor si a rubarbei – se gasesc pe toate drumurile (literalmente) asa ca ar fi pacat sa nu profitam acum de ele, mai ales ca sunt din ce in ce mai aromate si mai delicioase! Asa ca astazi va propun un tort umed, aromat ce are la baza un blat cu ulei de masline pentru un gust mai robust si un topping de capsune pentru un plus de aroma. E un tort departe de a fi complex, nici in ceea ce priveste tehnica, nici gustul, dar va asigur ca merita! Din cand in cand e bine sa ne orientam spre lucruri simple – e o ocazie excelenta sa ne imprietenim cu gustul primar al ingredientelor, sa invatam cum sa le punem in valoare fara a petrece ore in sir in bucatarie sau a depune un efort prea mare. Si pentru ca de curand am lansat si canalul de Youtube, va invit, pe langa reteta, sa urmariti si clipul realizarii acestui tort. Nu uitati sa va Abonati la canalul de Youtube!



  • 4 oua intregi + 80g zahar alb
  • 1 lingurita coaja de lamaie
  • 1/2 lingurita extract de vanilie
  • 75ml ulei de masline extravirgin
  • 140g faina alba, cernuta
  • 1 praf de sare
  • 2 albusuri + 50g zahar alb
  • 2 tije de rubarba, curatate si feliate
  • 1 mana de capsune, curatate si injumatatite


  • 2 linguri piure de capsune
  • 1 lingura zeama de lamaie
  • 100g zahar pudra, cernut

Mod de preparare:


  1. Mixati ouale intregi, 80g zahar, coaja de lamaie si vanilia intr-un bol pana obtineti un amestec pufos care si-a triplat volumul.
  2. Incorporati treptat uleiul de masline, apoi adaugati faina, incorporand-o cu o spatula. Dati deoparte.
  3. In alt bol, mixati albusurile cu un praf de sare pana devin spumoase. Adaugati treptat 50g zahar apoi mixati pana obtineti o bezea ferma si lucioasa.
  4. Incorporati bezeaua in aluatul realizat mai devreme apoi turnati-l intr-o tava tapetata cu hartie de copt sau unsa cu ulei si presarata cu faina.
  5. Puneti deasupra rubarba si capsunile.
  6. Coaceti in cuptorul preincalzit la 180C pentru 30-35 minute sau pana prajitura devine aurie si trece testul scobitorii.
  7. Lasati sa se raceasca in tava apoi transferati pe un platou.


  1. Combinati ingredientele intr-un bol si amestecati bine, adaugand mai mult zahar daca glazura e prea subtire sau mai multa zeama de lamaie daca e prea groasa.
  2. Turnati glazura peste prajitura.
  3. Serviti cu inghetata, smantana batuta sau iaurt grecesc.
  4. Sa aveti pofta!

rhubarb olive oil cake

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