Old-Fashioned Slovenian Rhubarb & Strawberry Cake (Rabarbarina torta z jagodami)
If you grew up in Slovenia—or spent time in a Slovenska kuhinja—you might remember the tangy, sweet scent of rhubarb baking in the oven. This old-fashioned Slovenian rhubarb and strawberry cake is a nostalgic recipe that brings together a nearly forgotten garden staple with a soft sponge base and crunchy cinnamon-sugar topping.
Whether you call it rabarbara or just “that sour garden stalk,” this cake might remind you of something your stara mama would bake in early summer.
What Is a Traditional Slovenian Rhubarb Cake?
Though not as iconic in Slovenia as jabolčni zavitek (apple strudel) or breskova pita (peach cake), rhubarb cake has deep roots in Slovenian countryside baking. Especially popular in northern and alpine regions like Gorenjska and Koroška, rhubarb arrived via Austrian and German culinary influences.
In traditional kitchens, rhubarb was usually paired with apples or strawberries to mellow its tartness. The result? A soft, lightly tangy sponge cake perfect for Sunday gatherings, afternoon coffee, or a picnic.
Ingredients
For a 9” cake pan:
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1 cup rhubarb, cut into ½-inch pieces
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1 cup strawberries, cut into ½-inch pieces
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1 cup granulated sugar
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½ cup unsalted butter, room temperature
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2 large eggs
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1 packet Dr. Oetker Vanilla Sugar (or 1 tsp vanilla extract)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup milk
- 1 cup flour
Topping:
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½ cup brown sugar
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½ tsp cinnamon
Directions
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Preheat oven to 350°F (175°C). Grease and flour a 9” round cake pan.
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In a large mixing bowl, cream the butter and sugar until light and fluffy (2–3 minutes).
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Add eggs one at a time, mixing well after each addition.
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Stir in vanilla sugar or vanilla extract.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Add dry ingredients to the butter mixture in three parts, alternating with milk. Mix until just combined.
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Gently fold in rhubarb and strawberries with a spatula.
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Spread batter evenly into prepared cake pan.
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In a small bowl, mix together brown sugar and cinnamon. Sprinkle topping evenly over the cake.
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Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool before slicing. Serve as-is, or with a dollop of ice-cream, whipped cream or a sprinkle of powdered sugar.
💡 Tips
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Fresh or Frozen: You can use fresh or frozen fruit. If using frozen rhubarb or strawberries, thaw and drain well.
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Balancing Tartness: Add an extra tablespoon of sugar if your rhubarb is especially sour.
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Make it Slovenian: Substitute sour cream or kefir for milk for a more traditional, moist crumb.
A Taste of Tradition
Childhood memories— It’s that moment when your stara mama (grandmother) opened the oven door, when you picked rhubarb from the edge of the garden, or when the neighbor came by with extra strawberries in early June.
It’s a small but sweet piece of Slovenian culinary heritage, made with ingredients you can grow, pick, or find at any summer market.
Dober tek! And Tell Me: Have You Baked with Rhubarb?
If this recipe brings back memories—or inspires new ones—leave a comment.
And don’t forget to share this recipe with someone who loves Slovenian homemade baked goods.
Michelle XO