Rhubarb Cake with Creme Fraiche

Servings: 8 to 10
Prep Time: 10 minutes
Cook Time: 30 minutes


Assembly Name: (Font 11)
● 1 1⁄2 cups flour
● 3⁄4 teaspoon baking soda
● 1 teaspoon kosher salt
● 1⁄2 teaspoon cinnamon
● 1⁄4 teaspoon nutmeg
● 3⁄4 cup sugar
● 3⁄4 cup flavorless oil (such as vegetable, avocado, rice bran)
● 2 eggs
● 1⁄2 teaspoon vanilla
● 1 teaspoon orange zest
● 2 cups diced rhubarb
● 8 ounces crème fraiche, for serving



1. Make the Cake Batter:
Combine the flour, baking soda, salt, cinnamon, nutmeg, and sugar in a
medium bowl. Add the oil, eggs, vanilla and orange zest then stir until just
combined. Fold in the rhubarb. The batter will be quite thick.

2. Bake the Cake:
Spray the inner pot of the Aroma multi cooker with pan spray then add the
cake batter. Level the cake with a rubber spatula. Close the lid and press the
CAKE function.

3. Remove and Cool the Cake:
Once the cookie cycle is complete, carefully remove the inner pot. Let cool for
10 minutes before unmolding the cake to a wire rack to cool completely. Once
cool, move to a serving plate.
4. Slice and Serve:
Slice and serve the cake with a dollop of creme fraiche.