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Rhubarb Haskap Cake at

I have been growing haskap berries for a few years now. They are a hardy berry that is tarter than blueberries but have a nice fruit taste in baking. They are already ripe even here in the mountains. So I continue to experiment with them. I varied a recipe from Rogers Flour to use haskap and here it is!

The recipe for this cake is at the end of the post.

I started by coarsely chopping the rhubarb.

Rhubarb Haskap Cake 1

I creamed the butter and sugar together. Then I beat the egg and vanilla in.

Rhubarb Haskap Cake 2

I mixed the flour, baking soda and salt together in a separate bowl.

I put 1/4 cup of lemon juice in a 1 cup measure and filled it with whole milk.

I mixed the dry ingredients into the creamed butter in 3 additions with 1/2 of the liquid in between. Do not over mix, just make sure everything is mixed.

Rhubarb Haskap Cake 3

Toss the rhubarb and haskap with 1 tablespoon each of sugar and flour.

Fold the fruit into the batter. Put the batter in a pan that has been sprayed with baking spray.

Rhubarb Haskap Cake 4

Mix the butter, brown sugar and spices. Drizzle the mixture over the batter.

Rhubarb Haskap Cake 5

Bake at 350 F for 40 minutes.

Let cool for 15 minutes. Cut and serve.

Rhubarb Haskap Cake 6

The Verdict

The result really threw me. This isn’t really a cake. It has the texture of a bar. However, the fruit settles and makes a nice jam like layer on the bottom that is sort of like a pudding. Is it a cake, a bar or a pudding? The texture is just different from anything I have tried. However, it did taste delicious! There was a moist cake/bar layer that had a nice spice touch from the cinnamon, nutmeg and cloves. The haskap and rhubarb on the bottom gave it a jammy sweetness that offset the tart of the rhubarb.

Rhubarb Haskap Cake

Rhubarb Haskap Cake


  • ½ cup Butter
  • 1 ½ cup White sugar
  • 1 Egg
  • 1 tsp Vanilla
  • 8.5 ounces by weight (2 cups) Rogers All Purpose Flour
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 1/4 cup lemon juice
  • 3/4 cup milk
  • 2 cups Rhubarb, chopped (1/2” pieces)
  • 1 cup haskaps (may substitute blueberries)
  • 1 tbsp Rogers All Purpose Flour
  • 1 tbsp sugar
  • 2 tbsp Butter, melted
  • 1 tsp Cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/3 cup Brown sugar


  1. Preheat oven to 350 F.
  2. Spray a 9 by 16 inch pan with baking spray.
  3. Cream sugar and butter together.
  4. Beat in egg and vanilla.
  5. In another bowl, mix flour, baking soda and salt.
  6. Put lemon juice in the bottom of a 1 cup measure. Fill with whole milk and stir.
  7. Add the flour mixture to the creamed butter in 3 additions with 1/2 the milk mixture in between.
  8. Toss rhubarb and haskaps in the sugar and flour.
  9. Fold the fruit mixture into the batter.
  10. Put the batter in the pan and smooth it into the corners.
  11. Mix the butter, brown sugar, cinnamon, nutmeg and cloves.
  12. Drizzle the butter mixture over the batter.
  13. Bake for 40 minutes.
  14. Let cool for 15 minutes.
  15. Cut and serve.
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6 Responses

  1. I just finished picking 5 quarts of Honey berries! Will be making rhubarb honeyberry jam but I’m going to make this cake also. Is a 9×16 pan necessary or can I use 9×13?

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