Hello, fellow food enthusiasts! It’s Anne Carter here from Beyond the Bayou Blog, and I’ve got a delightful treat for you today: Our irresistible Rhubarb Cake.
On a relaxed Sunday, with an abundance of rhubarb on hand, I stumbled upon this rhubarb cake recipe. As it baked, the kitchen filled with a delightful aroma. That first taste was pure magic�a perfect blend of sweet and tangy. Since then, this recipe has become a beloved favorite, bringing back memories of that blissful afternoon with every bite.
Are you excited to try out this delicious recipe? Keep following along and don’t miss the opportunity!
Overview: How To Make Rhubarb Cake?
Craving a delightful treat? Try this easy-to-make Rhubarb Cake that’s sure to satisfy your sweet tooth! With just a few simple ingredients and minimal prep time, you’ll have a delicious dessert ready to impress your friends and family.
To get started, preheat your oven to 350�F and lightly butter a 9�9 square baking pan. If you prefer, you can also line the pan with parchment paper for easy removal of the cake once it’s cooled. It’s totally up to you!
Next, mix together half and half (or cream/buttermilk) with a splash of lemon juice and set it aside. This adds a tangy twist to the cake’s flavor.
In a mixing bowl, cream together room-temperature butter and sugar until it’s fluffy and pale. Then, beat in an egg and vanilla extract until everything is well combined. Don’t forget to scrape down the sides of the bowl to get all the goodness in there!
Now, it’s time to prepare the rhubarb. Toss thinly sliced rhubarb with a bit of flour to coat it evenly. This helps prevent the rhubarb from sinking to the bottom of the cake during baking.
In another bowl, whisk together the remaining flour, baking powder, and salt. Gradually add this dry mixture to the butter and sugar mixture, alternating with the half-and-half mixture. Be careful not to overmix � you want everything to just come together.
Once the batter is ready, gently fold in the flour-coated rhubarb. Then, spread the batter into the prepared pan and sprinkle a little sugar on top for a sweet finish.
Pop the pan into the oven and bake for about 40-45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean (or with just a few moist crumbs). Let the cake cool slightly before cutting into it, then enjoy every delicious bite!
Try More Cake Recipes!
Rhubarb Cake Recipe
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Measuring Cups
- Cooling Rack
Ingredients
- 1/2 cup half and half cream, or buttermilk
- 1 tsp lemon juice
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar plus 2 tsp for sprinkling
- 1 large egg at room temperature
- 1 1/2 tsp vanilla extract
- 2 cups all purpose flour saving out 1 Tbsp to toss with rhubarb
- 2 tsp baking powder
- 1 tsp salt
- 2 cups thinly sliced rhubarb
Instructions
- Preheat the oven to 350�F and lightly butter a 9×9 square baking pan.
- Stir lemon juice into half and half and set aside.
- Cream soft butter and sugar until fluffy, then beat in egg and vanilla.
- Toss rhubarb with 1 tablespoon of flour.
- Whisk together remaining flour, baking powder, and salt, then blend half into the butter mixture. Add all of the half and half, then the rest of the flour mixture, blending until just combined. Fold in rhubarb.
- Spread batter into the prepared pan, sprinkle with sugar, and bake for 40-45 minutes until golden and a toothpick comes out clean. Cool before cutting.
Notes
- Experiment with other fruits like berries or chopped banana for variation in flavor and texture.
- Add a touch of cinnamon to the topping sugar for a subtle hint of spice.
- For a lower fat option, substitute buttermilk for the half and half and lemon. Alternatively, a mixture of Greek yogurt and milk can also be used.
Nutrition
Some Tips to Keep in Mind!
- Ensure the butter is at room temperature for easier creaming with sugar, resulting in a fluffier texture.
- Lightly butter the baking pan and consider lining it with parchment paper for easy removal and cleanup.
- Don’t skip tossing the rhubarb with flour; this helps prevent it from sinking to the bottom of the cake during baking.
- Be careful not to overmix the batter once the flour is added; overmixing can lead to a tougher cake texture.
- Let the cake cool slightly in the pan before transferring it to a cooling rack; this helps prevent it from crumbling apart.
- Feel free to adjust the sweetness level by adding more or less sugar to the topping, according to your preference.
What to Serve with Rhubarb Cake?
Guide to Manage Leftovers!
- Store Properly: Once the cake has cooled completely, store it in an airtight container or wrap it tightly in plastic wrap. Proper storage will help maintain its freshness.
- Refrigerate: If you anticipate keeping the cake for more than a day or two, it’s best to refrigerate it to prolong its shelf life. This will prevent spoilage and maintain its texture.
- Freeze: Rhubarb cake freezes well. Slice the remaining cake into individual portions and wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer bag or airtight container, removing as much air as possible before sealing. Frozen cake can be stored for up to 2-3 months.
Is Rhubarb Healthy?
Because it is high in fiber and low in calories, raspberries are a fantastic food option for anyone trying to lose weight or maintain better digestive health. Additionally, it is a good source of vitamin K, which is critical for strong bones.
