The Best Rhubarb Cake Recipe

Introduction

There’s something undeniably comforting about a homemade rhubarb cake. Whether you’re a long-time rhubarb fan or new to this tart and unique ingredient, this cake is a delightful treat perfect for any occasion. With a balance of sweetness and tang, it’s sure to impress your family and friends. Let’s dive into the details of how to create this rich and flavorful dessert!

Detailed Ingredients with Measures

1 and ¾ cups of all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
½ cup softened unsalted butter
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups finely chopped fresh rhubarb
Optional: powdered sugar for dusting or whipped cream for serving

Choosing high-quality rhubarb

It’s essential to pick fresh and vibrant stalks for the best results. Avoid any rhubarb with soft spots or discoloration to ensure your cake has the freshest flavor.

Prep Time

To prepare this cake, you’ll need around 20 minutes. This accounts for gathering and measuring the ingredients, chopping the rhubarb, and ensuring everything is ready to bake.

Cook Time, Total Time, Yield

The cake will take around 50-55 minutes in the oven, making the total preparation and cooking time approximately 1 hour and 15 minutes. Once done, this delicious rhubarb cake will yield about 8 to 10 servings, depending on how generous you are when slicing.

Serving Suggestions

Serve the rhubarb cake slightly warm or at room temperature. Pair it with a scoop of vanilla ice cream, whipped cream, or even a drizzle of caramel sauce for an extra indulgent touch.

This easy rhubarb cake recipe is perfect for family dinners, potlucks, or as an afternoon snack with coffee or tea. Enjoy making and sharing this timeless dessert with your loved ones!

Detailed Directions and Instructions

Step 1: Prepare the Rhubarb

– Take approximately 4 cups of fresh rhubarb and dice it into small, even pieces. Ensure any leaves are removed, as they are not edible.

Step 2: Preheat the Oven

– Preheat your oven to 350°F (175°C) to allow it to reach the proper temperature before adding the batter.

Step 3: Grease the Baking Pan

– Lightly grease a 9×13-inch baking pan using butter or non-stick cooking spray for easy removal of the cake.

Step 4: Mix the Dry Ingredients

– In a medium-sized bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ¼ teaspoon of salt. Use a whisk or spoon to mix well.

Step 5: Prepare the Wet Ingredients

– In a large bowl, cream ½ cup of softened butter with 1½ cups of granulated sugar until the mixture is light and fluffy. You can use a hand mixer or stand mixer for this step.
– Add 1 teaspoon of vanilla extract and 1 large egg to the butter and sugar mixture. Continue mixing until fully combined.

Step 6: Incorporate Buttermilk

– Gradually pour 1 cup of buttermilk into the wet ingredient mixture while mixing on low speed. Continue until the buttermilk is completely incorporated.

Step 7: Combine Dry and Wet Ingredients

– Slowly add the dry ingredients (flour mixture) into the wet mixture a little at a time. Mix until just combined, being careful not to overmix the batter.

Step 8: Add the Rhubarb

– Gently fold the diced rhubarb into the batter using a spatula until it is evenly distributed.

Step 9: Make the Topping

– In a small bowl, combine ½ cup of granulated sugar and 1 teaspoon of ground cinnamon. Stir well to create a sweet and spicy topping.

Step 10: Pour Batter into the Pan

– Pour the prepared batter into the greased 9×13-inch baking pan, spreading it out evenly.

Step 11: Add the Topping

– Sprinkle the cinnamon-sugar mixture evenly over the top of the batter for a sweet crust and spiced flavor.

Step 12: Bake the Cake

– Place the baking pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 13: Cool the Cake

– Remove the pan from the oven and let the cake cool in the pan for 10-15 minutes before slicing and serving.

Notes

Note on Rhubarb

– Fresh rhubarb works best for this recipe. If using frozen rhubarb, thaw it first and drain any excess liquid to prevent the batter from becoming too wet.

Note on Buttermilk

– If you don’t have buttermilk on hand, you can create a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

Note on Storage

– Cover any leftovers tightly with plastic wrap or store in an airtight container. The cake will keep for up to 3 days at room temperature or up to a week when refrigerated.

Note on Freezing

– The cake can be frozen for up to 3 months. Wrap individual slices in plastic wrap and store in an airtight container before freezing.

Note on Variations

– Consider adding other fruits like strawberries or apples along with the rhubarb for a unique twist to the flavor.

Note on Adjusting Sweetness

– Depending on the tartness of your rhubarb, you can slightly increase or decrease the amount of sugar in the batter to suit your taste.

Cook Techniques

Preparing the Rhubarb

Start by washing the rhubarb thoroughly under cold water. Trim the ends and cut it into even-sized pieces to ensure uniform cooking.

Mixing Batter Properly

When blending the wet ingredients with dry ingredients, do so gradually to avoid overmixing, which could result in a dense cake.

Layering for Even Baking

Add the chopped rhubarb evenly on top of the batter layer before baking. This ensures the rhubarb cooks well and integrates nicely with the cake.

Testing Cake Doneness

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready to be removed from the oven.

Cooling the Cake

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This avoids sogginess and allows the flavors to settle.

FAQ

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb can be used. Make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the recipe.

How do I store the leftover cake?

Store the leftover cake in an airtight container at room temperature for up to two days or refrigerate it for up to a week.

Can I substitute rhubarb with other fruits?

Yes, you can substitute rhubarb with fruits like strawberries or blueberries, but it will alter the flavor profile of the cake.

Why is my cake turning out too dense?

Overmixing the batter or not measuring the ingredients properly can lead to a dense cake. Make sure to follow the recipe instructions carefully.

Can I add spices to the recipe?

Absolutely, spices like cinnamon or nutmeg can complement the flavor of rhubarb and enhance the taste of the cake.

Conclusion

The rhubarb cake recipe is a delightful treat that strikes the perfect balance between sweet and tangy flavors, making it a versatile dessert for all occasions. Its moist texture and unique taste are sure to impress your family and guests. Give it a try, and you’ll see how this simple yet flavorful cake can easily become a favorite in your recipe collection!

More recipes suggestions and combination

Strawberry Rhubarb Pie

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Rhubarb Ice Cream

Cool off with this creamy dessert infused with the tartness of fresh rhubarb.