Rhubarb Cake with Dr Oetker

I was recently lucky enough to receive a goodie box of Dr Oetker baking supplies for World Baking Day (17 May 2016)

dr oetker 1

What did I do with them?

Well – firstly – I used the Glaçage Pâtissier (aka icing) to make my office birthday chocolate brownie cake look pretty…

dr oetker 2

And then I pimped up the Biscuit Génoise Cake Mix with some roasted rhubarb… easy? Damn right. Tasty? Without a doubt! Would I do it again! YES! The cake mix sponge texture is really delicious and HIM has already mentioned that he would happily eat it again (although this time with blueberries instead of the tart rhubarb…as he likes things SWEET!)

one note – the rhubarb although prettily arranged on the raw cake mix actually disappeared when baked, as the cake batter rose over it…

dr oetker rhubarb 1

Rhubarb Cake

1 box Biscuit Génoise Cake Mix
4 Eggs (as per box instructions)
50ml Milk (as per box instructions)
500g Rhubarb
1 Tablespoon Sugar
Squeeze of lemon juice

  • wash & cut your rhubarb into chunks (or long slices like I did)
  • Place on a baking tray with lemon juice & sugar
  • Bake for 15-20minutes at 180C
  • Remove from oven & cool
  • Prepare the Dr Oetker Cake Mix as per instructions (with eggs & milk)
  • Place rhubarb & cake mix in a greased, lined cake tin
  • Bake for 30min at 160

dr oetker rhubarb 2

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