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Rhubarb Cake (Sharlotka)

Rhubarb Cake (Sharlotka)

5 from 2 votes
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Course: Dessert
Cuisine: Russian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 -10
Author: Julia Frey of Vikalinka


  • 5 eggs
  • 1 cup/ 200g sugar
  • 1 tsp vanilla
  • 1 cup/120g flour
  • 1/2 tsp baking powder
  • 2 cups/ 300g rhubarb chopped


  • Preheat the oven to 350F/180C
  • Grease a 9" pan and dust with flour, set aside.
  • In a large bowl combine room temperature egg, sugar and vanilla and beat with an electric mixer until the mixture is thick, pale and is tripled in volume. It will take between 7 and 10 minutes depending on the power of your mixer.
  • Combine flour and baking powder and add to the egg mixture through a flour sifter in three additions. Gently and carefully fold in flour with a spatula after each addition, making sure not to deflate the batter or the sponge will not rise. (Read the recipe notes in the main body of the post)
  • Carefully fold in chopped rhubarb with a spatula and put in the prepared pan.
  • Bake for 40-45 minutes until golden and the cake tester comes out clean.
  • Dust with powdered sugar before serving.