Looking for a delicious way to enjoy rhubarb? This Rhubarb Cake is a soft, moist, and perfectly balanced dessert with a delightful mix of sweet and tangy flavors. Whether you’re using fresh or frozen rhubarb, this simple homemade cake is a must-try for spring and summer!
Rhubarb Cake Recipe :
If you love old-fashioned, homemade cakes, this Cake will quickly become a favorite! Made with fresh rhubarb, a tender crumb, and just the right amount of sweetness, this cake is perfect for dessert or an afternoon treat with tea or coffee.
History of the Recipe :
Rhubarb has been used in baking for centuries, dating back to China where it was first cultivated for medicinal purposes. In Europe and North America, rhubarb became popular in the 19th century, often baked into pies, tarts, and cakes. The natural tartness of rhubarb pairs beautifully with sugar, making it a staple in rustic desserts. Cake is a classic farmhouse recipe, traditionally baked in spring and early summer when rhubarb is in season.
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Rhubarb Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- ½ cups unsalted butter, softened
- 2 large eggs
- 1 cups buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 tsp vanilla extract
- 2 cups diced rhubarb
For the Topping (Optional):
- ¼ cup sugar
- ½ tsp cinnamon
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Step 2: Add the Rhubarb
- Gradually mix in the flour mixture and buttermilk, alternating between the two.
- Gently fold in the diced rhubarb, making sure it’s evenly distributed.
Step 3: Bake the Cake
- Pour the batter into the prepared baking dish and spread it evenly.
- Mix ¼ cup sugar and cinnamon, then sprinkle over the top of the cake.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for at least 15 minutes before serving.
Notes
- Fresh or frozen rhubarb? If using frozen, thaw and drain excess liquid before adding to the batter.
- If you prefer a sweeter cake, increase sugar slightly or serve with whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for 5 days
Tips for Rhubarb Cake Recipe :
- Make it extra moist by adding ½ cup of sour cream or yogurt to the batter.
- Don’t overmix the batter, or the cake may become dense.
- Pair with toppings like whipped cream, ice cream, or a dusting of powdered sugar.
- For extra crunch, add a streusel topping made with butter, flour, and brown sugar.
FAQs for Rhubarb Cake Recipe :
1. Can I use other fruits with rhubarb in this cake?
Yes! Strawberries, apples, or raspberries pair wonderfully with rhubarb.
2. Can I freeze Cake?
Absolutely! Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
3. Why is my cake too dry?
Overbaking or using too much flour can cause dryness. Be sure to measure accurately and check for doneness at 40 minutes.
4. Can I use whole wheat flour?
Yes, but replace only half of the flour to keep the cake light and moist.
5. What does rhubarb taste like?
Rhubarb is naturally tart and slightly sour, but when baked with sugar, it creates a sweet and tangy balance.
Conclusion :
Cake is the perfect way to enjoy the tangy, fresh flavor of rhubarb in a soft, moist, and delicious cake. Whether served for breakfast, dessert, or an afternoon snack, this cake is easy to make and full of classic homemade goodness. Try it today and enjoy a slice of this sweet-tart delight!