Gâteau Léger à la Rhubarbe

Absolutely! Here’s the full, in-depth recipe profile for a light and delightful French-style cake:

Gâteau Léger à la Rhubarbe (Light Rhubarb Cake Recipe)

Introduction

Gâteau Léger à la Rhubarbe is a soft, airy French-style cake that celebrates the natural tartness of rhubarb with a delicate, not-too-sweet sponge. Perfect for spring and early summer, this dessert strikes a graceful balance between tangy and sweet, making it an elegant choice for brunch, tea time, or dessert. With its rustic charm and fresh seasonal appeal, it’s a cake that impresses without needing layers of frosting or fussy decoration.

Origin of the Recipe

This cake originates from French home baking traditions, particularly in rural areas where seasonal produce like rhubarb is used in simple but flavorful desserts. In regions such as Alsace, Lorraine, and Normandy, rhubarb is a spring staple, often incorporated into tarts, compotes, or rustic cakes. “Gâteau léger” means “light cake” in French, referencing the tender crumb created by whipped eggs and minimal fat. The simplicity and freshness are quintessentially French.

Ingredients

Main Ingredients:

• 1 ½ cups (180g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• 3 large eggs
• ¾ cup (150g) granulated sugar
• ½ cup (120g) plain yogurt (or crème fraîche for a richer version)
• ½ cup (120ml) neutral oil (sunflower, canola, or light olive oil)
• 1 tsp pure vanilla extract
• Zest of 1 lemon (adds brightness)
• 2 cups (300g) fresh rhubarb, chopped into 1/2-inch pieces
• 2 tbsp sugar (for sprinkling over rhubarb before baking)

Optional Ingredients

• ½ tsp ground ginger or cinnamon (adds subtle spice)
• 1 tbsp orange zest (alternative to lemon)
• 1 tsp almond extract (pairs beautifully with rhubarb)
• Sliced almonds or coarse sugar for topping
• Swap in part of the rhubarb with raspberries or strawberries

Instructions

Step 1: Prep the Rhubarb

1. Wash and chop the rhubarb into small, even pieces.
2. Toss with 2 tbsp of sugar and set aside. This helps soften the rhubarb and reduce its sharpness.

Step 2: Make the Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round springform pan or line it with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the eggs and sugar until pale, light, and fluffy (about 3 minutes with an electric mixer).
4. Add yogurt, oil, vanilla, and lemon zest. Mix until smooth.
5. Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.

Step 3: Assemble and Bake

1. Pour the batter into the prepared cake pan and smooth the top.
2. Scatter the rhubarb evenly over the surface; gently press some pieces slightly into the batter.
3. Optionally, sprinkle with sliced almonds or a bit of coarse sugar.
4. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
5. Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Tips for Success

• Room-temperature eggs whip better, creating a lighter texture.
• Tossing rhubarb in sugar balances its tartness and prevents too much moisture from seeping into the cake.
• Don’t overmix once flour is added — this keeps the cake tender.
• Let the cake cool before slicing for best structure and flavor development.
• Use a springform pan for easy removal and an elegant presentation.

Serving Recommendations

• Serve with a dollop of crème fraîche, whipped cream, or vanilla yogurt
• Lightly dust with powdered sugar before serving
• Excellent with green tea, chamomile, or a crisp white wine like Riesling or Sauvignon Blanc
• Can be enjoyed warm or chilled

Nutrition Estimate

(Per slice, based on 10 slices)

Nutrient	Approximate Value
Calories	230–250 kcal
Total Fat	10g
Saturated Fat	1.5g
Carbohydrates	32g
Sugars	17g
Protein	4g
Fiber	1g
Sodium	120mg

Note: Nutrition will vary slightly depending on specific ingredients and optional add-ins.