why make this recipe
Rhubarb Cake is a delightful treat that combines the tartness of rhubarb with a sweet, moist cake. It’s a perfect dessert for spring when rhubarb is in season. This cake is easy to make and great for sharing at gatherings or enjoying with a cup of tea. The unique flavor of rhubarb gives this cake a special twist that will surprise and delight your family and friends.
how to make Rhubarb Cake
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 ½ cups rhubarb, chopped
Directions:
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients alternately with the buttermilk until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
how to serve Rhubarb Cake
Rhubarb Cake can be served on its own or with a dusting of powdered sugar on top. It pairs wonderfully with whipped cream or vanilla ice cream for extra sweetness. For a twist, serve it warm straight from the oven. This cake is great for dessert or even as a sweet snack throughout the day.
how to store Rhubarb Cake
To store leftover Rhubarb Cake, let it cool completely first. Then, cover it tightly with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days. If you want to store it longer, you can keep it in the refrigerator for up to a week. For even longer storage, you can freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
tips to make Rhubarb Cake
- Make sure the rhubarb is fresh and chopped into small pieces for better texture in the cake.
- If you want a sweeter cake, consider adding a little more sugar or serving it with sweet toppings.
- For a nutty flavor, you can add chopped walnuts or pecans to the batter.
- Don’t overmix the batter after adding the dry ingredients; mix until just combined for a fluffier texture.
variation
You can customize this Rhubarb Cake by adding other fruits such as strawberries or blueberries. Mixing in different spices like cinnamon can also add a warm flavor twist. Another great variation is to make it into a rhubarb crumble by topping it with a crumbly mixture of oats, butter, and brown sugar before baking.
FAQs
Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain excess moisture before adding it to your cake batter.
Is there a gluten-free option for Rhubarb Cake?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure the blend has xanthan gum for the best texture.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time in the oven.
Rhubarb Cake
A delightful cake combining tart rhubarb with a sweet, moist batter, perfect for spring gatherings.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 ½ cups rhubarb, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar in a separate bowl until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Mix in the dry ingredients alternately with the buttermilk until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
Serve with a dusting of powdered sugar, whipped cream, or vanilla ice cream. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: rhubarb cake, spring dessert, easy cake recipe, moist cake, tart cake