Rhubarb Cake
Rhubarb cake is a delightful dessert that beautifully combines the tartness of rhubarb with the sweetness of cake. This inviting treat not only showcases the unique flavor of rhubarb but also presents a wonderful opportunity to enjoy fresh produce in a sweet format.
Why make this recipe
This rhubarb cake is perfect for anyone looking to explore the interesting flavor profile of this often-overlooked fruit. It’s an easy recipe that makes use of minimal ingredients yet yields an incredibly moist and flavorful cake. Whether you’re an avid baker or a novice in the kitchen, this recipe is straightforward and rewarding—making it an excellent addition to your baking repertoire.
How to make Rhubarb Cake
Creating this delightful rhubarb cake is a simple and enjoyable process. Follow the steps below for a delicious result!
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
Directions:
- Preheat the oven to 350°F. Lightly butter a 9×9 square baking pan. You may line the pan with parchment paper with overhanging ends for easy removal after baking, but that’s optional.
- Stir the lemon juice into the half and half and set aside.
- Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
- Take 1 Tbsp of the flour and toss it with the rhubarb pieces.
- In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Add half of the flour mixture to the butter mixture and blend. Then, add all of the half and half, and blend again. Finally, add the rest of the flour and mix just until combined; avoid over-mixing. Gently fold in the rhubarb. Note that the batter will be thick.
- Spread the batter evenly into the prepared pan and sprinkle the top with a little sugar. Bake for about 40-45 minutes, or until the cake is golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Let the cake cool slightly before cutting.
How to serve Rhubarb Cake
This delightful rhubarb cake can be served warm or at room temperature. It’s delicious on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It makes for an excellent dessert after dinner or a sweet treat for afternoon tea.
How to store Rhubarb Cake
The rhubarb cake can be stored in an airtight container at room temperature for up to three days. If you need to store it longer, consider refrigerating it, where it can last for up to a week. Make sure to let it come to room temperature before enjoying again for the best flavor and texture!
Tips to make Rhubarb Cake
- For an extra zing, try adding a pinch of cinnamon or nutmeg to the batter.
- To ensure even baking, make sure all your ingredients are at room temperature before you start mixing.
- If you prefer an even thicker cake, double the recipe and use a larger baking pan.
Variation
For a twist on this classic rhubarb cake, consider adding nuts like walnuts or pecans for a crunchy texture. You can also experiment with other fruits, such as strawberries or blueberries, for a mixed berry version!
FAQs
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just ensure to thaw and drain any excess moisture before using it in the recipe.
How can I tell when the cake is done?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Is it necessary to sprinkle sugar on top?
While it’s not necessary, sprinkling sugar on top adds a nice caramelized finish and a bit of extra sweetness that complements the tart rhubarb beautifully.
Indulge in this rhubarb cake recipe and treat yourself and your loved ones to a delightful homemade dessert!
Rhubarb Cake
Ingredients
Wet Ingredients
- 1/2 cup half and half, cream, or buttermilk Use your preference
- 1 tsp lemon juice
- 1/2 cup unsalted butter at room temperature
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Set aside 1 Tbsp for tossing with rhubarb
- 2 tsp baking powder
- 1 tsp salt
- 1 cup granulated sugar Plus 2 tsp for sprinkling on top
Fruit
- 2 cups thinly sliced rhubarb
Instructions
Preparation
- Preheat the oven to 350°F and lightly butter a 9x9 square baking pan. Optionally, line with parchment paper for easy removal.
- Stir the lemon juice into the half and half and set aside.
- Cream the soft butter and sugar in a stand mixer or with electric beaters until fluffy and pale yellow.
- Beat in the egg and vanilla, scraping down the bowl as necessary.
- Take 1 Tbsp of the flour and toss it with the rhubarb pieces.
Mixing
- In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Add half of the flour mixture to the butter mixture and blend.
- Next, add all of the half and half and blend again.
- Finally, add the rest of the flour and mix just until combined; avoid over-mixing.
- Gently fold in the rhubarb.
Baking
- Spread the batter evenly into the prepared pan and sprinkle the top with a little sugar.
- Bake for about 40-45 minutes, or until golden and a toothpick inserted in the center comes out with moist crumbs.
Cooling
- Let the cake cool slightly before cutting.
