Recipes from the Roulant: Rhubarb cake

Catering, Kitchen, Recipes

We are happy to bring you our third recipe in the new series Recipes from the Roulant! These monthly recipes allow you to get to know the different kitchen-related activities of our organization.

In this post, we share with you a recipe from our spring catering menu: Rhubarb cake!

Santropol Roulant is pleased to offer a catering service straight from our community kitchen. We place a special emphasis on using healthy, local and organic ingredients, and prepare everything with care. In addition, as part of our auto-finance initiatives, all profits from our catering service are reinvested into other Roulant projects such as our Meals-on-Wheals programFind our more about our service to see if it can cater to your needs!

Rhubarb cake recipe

Recipe adapted from
Preparation: 30 min   Cooking: 1h    Servings: 8

1/2 cup (125ml) unsalted butter
1 egg
1 cup (250 ml) of sugar
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) vanilla extract
2 cups (500 ml) flour
2 cups (500 ml) fresh or frozen rhubarb (if frozen thaw and drain)
A pinch of salt
1 cup (250 ml) milk


1/4 cup (60 ml) of sugar
1 teaspoons (5 ml) ground cinnamon


  1. Preheat oven to 350 ºF. Butter a 20 cm (8 in) baking dish.
  2. In a bowl, beat together egg, sugar and vanilla with an electric mixer or whisk until the mixture is smooth.
  3. In another bowl, mix together flour, baking soda, and salt. Add egg mixture alternating with milk. Add rhubarb and combine. Pour batter into prepared baking dish.
  4. In a small bowl, mix together cinnamon and sugar and sprinkle over top of cake.
  5. Bake on the middle rack of the oven for about 1 hour.

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