This rhubarb and lettuce cake is the sweet surprise you didn’t see coming. With blanched lettuce blended into a batter of almond flour, eggs, and rhubarb compote, the result is moist, tangy, and rich in natural flavour. Finished with a creamy lemony mascarpone frosting and springtime toppings — this cake is a true showstopper from the garden.
Yes, you read that right — lettuce cake. And not just any cake, but a tender, tangy rhubarb and lettuce cake that’s naturally gluten-free, perfectly moist, and completely unique. We blend 500 grams of blanched lettuce with sweet rhubarb compote, then finish the cake with mascarpone frosting, lemon slices, mint leaves, and a sprinkle of toasted seeds. It’s what spring tastes like… even if you have to eat it in the rain.
Serves:
12 people
Time to Prepare:
25 min
Time to cook or cure:
40 min
Skill
Baking
Serves:
12 people
Time to Prepare:
30 min
Time to cook or cure:
40 min
Skills:
Baking
500 g blanched lettuce (from about 1–2 heads, depending on variety)
500 g rhubarb compote
175 g almond flour
215 g unrefined cane sugar
1 tsp bicarbonate of soda
1 tsp salt
6 eggs
Butter (for greasing the tin)
200 g mascarpone
150 g thick yogurt
4 tbsp cane sugar (or honey/maple syrup)
Juice of ½ lemon
Sliced lemon
Fresh mint leaves
Toasted mixed seeds
Blender
Pot (for blanching lettuce)
Sieve
Large mixing bowl
Spatula
Cake tin (springform, approx. 23–25 cm / 9–10 inch)
Baking paper
Tongs
Oven
Cake stand or serving plate
Squeeze excess water from the lettuce after blanching if it feels soggy. A drier blend will bake better.
This recipe is naturally gluten-free, thanks to the almond flour.
Don’t skip the salt – it lifts the sweet flavours and balances the earthy lettuce notes.
If rhubarb compote is very sweet, you can slightly reduce the sugar in the batter.
Wash lettuce thoroughly.
Blanch in boiling water for 3 minutes, then transfer to a sieve and let it drain completely.
Weigh out 500 grams of the drained, blanched lettuce for the recipe.
Preheat oven to 180°C (350°F).
Grease a springform cake tin and line the bottom with baking paper.
In a blender, combine blanched lettuce, rhubarb compote, and eggs. Blend until smooth.
Pour mixture into a bowl and fold in almond flour, sugar, bicarb, and salt. Mix until well combined.
Pour batter into the prepared cake tin.
Bake for 45–55 minutes, or until the center is set and a skewer comes out clean.
Let cool completely in the tin before turning out onto a cake stand.
In a bowl, whisk together mascarpone, yogurt, sugar, and lemon juice until smooth.
Once the cake is cool, dollop and spread frosting over the top.
Top the frosted cake with lemon slices, mint leaves, and a sprinkle of toasted seeds around the edges.
Admire, serve, and enjoy — preferably in the garden with your kids, even if it’s raining 🌦️
Store the cake covered in the fridge for up to 4 days.
Best served at room temperature – remove from fridge 20–30 min before serving.
Unfrosted, the cake can be frozen (whole or in slices) for up to 1 month. Thaw and frost fresh.
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