Why Make This Recipe
Rhubarb Cake is a delightful dessert that combines the tartness of rhubarb with the sweetness of a classic cake. This recipe is perfect for spring when rhubarb is in season and provides a refreshing treat for any occasion. It’s easy to make, and the outcome is a light, fluffy cake that everyone will love. Whether it’s for a family gathering or just a cozy night in, this cake is sure to impress!
How to Make Rhubarb Cake
Ingredients
- 2 cups fresh rhubarb, chopped
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, blending well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
- Gently fold in the chopped rhubarb, making sure it’s evenly distributed in the batter.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Rhubarb Cake
Rhubarb Cake is delicious on its own, but you can enhance it even more by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs nicely with a cup of tea or coffee, making it a great addition to an afternoon tea party or a special dessert after dinner.
How to Store Rhubarb Cake
To keep your Rhubarb Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. Make sure to cover it properly to prevent it from drying out.
Tips to Make Rhubarb Cake
- Be sure to chop the rhubarb into small, even pieces so it blends well into the batter.
- If you like a sweeter cake, you can add a bit more sugar to the batter.
- For added flavor, sprinkle a little cinnamon or nutmeg into the dry ingredients.
Variation
You can experiment with this recipe by adding nuts or other fruits, like strawberries, for a twist. This will give the cake a different flavor and texture, making it even more enjoyable!
FAQs
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb! Just make sure to thaw it and drain any excess moisture before adding it to the batter.
2. Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour, though this may change the texture and flavor slightly.
3. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. If it has batter on it, bake the cake a few more minutes and check again.
Rhubarb Cake
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer or whisk
Ingredients
Cake Batter
- 2 cups fresh rhubarb chopped
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
- Fold in chopped rhubarb. Pour batter into prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes in pan, then transfer to a wire rack.