Rhubarb Cake Is Easy To Make
When rhubarb is in season, this Rhubarb Cake becomes a dessert I will make a few times. Its tart, tangy flavor pairs perfectly with the sweet, moist cake base, creating a balance of flavors that’s simply irresistible. This cake is especially ideal for a casual afternoon tea or a coffee break with friends, offering a tasty tart and sweet treat. Plus, it’s super easy to make, so you can whip it up without much effort, making it perfect for those days when you want something homemade but not too time-consuming. Whether you’re a fan of rhubarb or new to using it in desserts, this cake is sure to impress with its fresh, seasonal flavor.
Did You Know?
Rhubarb, while commonly used in desserts, is actually a vegetable! Its bright, tart stalks are often paired with sugar to balance out their natural sourness, making rhubarb a popular ingredient in pies, cakes, and jams. Rhubarb is typically harvested in late spring and early summer, making it a seasonal favorite for many bakers. Though it’s available in grocery stores, rhubarb can also be grown in home gardens, thriving in cool climates.
Yield:
8 servings
Ingredients For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh rhubarb, chopped
- 1/4 cup brown sugar (for topping)
- 1/2 teaspoon cinnamon (for topping)
Instructions:
Prepare the Cake Batter:
In a medium bowl, sift together the flour, baking powder, and salt.
Personal Tip: It’s always a good idea to mix your dry ingredients first to ensure the baking powder and salt are evenly distributed in the cake.
In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Personal Tip: Make sure the butter is fully softened before you start mixing—it makes for a smoother, more even batter.
Add Milk and Dry Ingredients:
Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Personal Tip: Don’t overmix the batter—this keeps the cake light and tender.
Add the Rhubarb:
Gently fold in the chopped rhubarb until evenly distributed.
Personal Tip: Be careful not to crush the rhubarb too much when mixing to retain its texture in the cake.
Prepare the Topping:
In a small bowl, mix together the brown sugar and cinnamon. Set aside.
Bake the Cake:
Pour the batter into a greased 9-inch round or square baking pan. Sprinkle the brown sugar and cinnamon mixture over the top.
Personal Tip: This sugary topping adds a delicious caramelized crunch that contrasts nicely with the soft cake.
Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Personal Tip: Keep an eye on the cake in the last 5 minutes to make sure the top doesn’t get too dark.
Cool and Serve:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Personal Tip: This cake is delicious served warm with a dollop of whipped cream or vanilla ice cream.
Nutritional Information (Per Serving):
Calories: 280 | Protein: 4g | Carbohydrates: 42g | Sugars: 25g | Total Fat: 10g | Saturated Fat: 6g | Sodium: 120mg | Fiber: 2g
Kitchen Tips, Great Ideas, How to Save Money
- Seasonal Rhubarb: Rhubarb is at its best in the spring and early summer, so take advantage of its peak season for maximum flavor and freshness.
- Buying in Bulk: When rhubarb is in season, buy extra and freeze it for future use. Simply chop the stalks and store them in a freezer-safe bag for up to a year.
- Rhubarb Substitutes: If rhubarb is out of season or unavailable, you can substitute it with tart fruits like cranberries or raspberries for a similar flavor.
- Make It Ahead: This cake keeps well for up to two days when stored in an airtight container. You can also bake it a day ahead of serving, making it convenient for parties or gatherings.
- Butter Alternatives: If you prefer, substitute the butter with an equal amount of coconut oil or a plant-based alternative for a dairy-free version.
- Enhanced Flavor: Add a touch of lemon zest or orange zest to the cake batter for a burst of citrus flavor that complements the tartness of the rhubarb.
- Storing Leftovers: Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly and freeze it for up to three months.
- Serve with Toppings: Enhance the cake’s flavor by serving it with a dollop of whipped cream or a drizzle of homemade caramel sauce.
- Presentation: Dust the top of the cake with powdered sugar just before serving for an elegant presentation, especially if serving for a special occasion.
- Save on Rhubarb: If you grow your own rhubarb, cut back on grocery costs and harvest it fresh from your garden. Rhubarb is a hardy plant that will return year after year.
Let’s Learn About Rhubarb
Rhubarb is a perennial vegetable that grows best in cooler climates. Known for its tart flavor, rhubarb is typically harvested in late spring and early summer. The plant’s long, red stalks are used in a variety of recipes, while its leaves are toxic and should never be eaten. Rhubarb is usually grown from crowns and requires well-drained soil and plenty of sunlight to thrive.
In terms of spraying, rhubarb is generally considered a low-maintenance crop that doesn’t require much pesticide use, making it a relatively clean vegetable to grow. However, for those concerned about potential chemical exposure, it's always a good idea to wash rhubarb thoroughly before use, especially if it’s store-bought. Organic options are also available in many markets for those who want to avoid pesticides altogether.
In addition to its culinary uses, rhubarb has been prized for its medicinal properties for centuries, often used in traditional remedies to aid digestion and relieve constipation. Whether grown in your garden or purchased at the market, rhubarb is a versatile, flavorful addition to any dessert!