Rhubarb Cake

This rhubarb cake is really considered one of our favorites.

It’s extremely straightforward to make with a handful of components that you just doubtless have readily available. It comes out moist and stuffed with tart rhubarb taste.

Rhubarb Cake on a plate with a scoop of ice cream

It’s rhubarb season and this fruit (sure, it’s a fruit!) is making appearances in the whole lot from pies to muffins! This recipe for rhubarb cake showcases its distinctive coloration and taste in a flippantly sweetened, fluffy cake that’s excellent as a fast snack or dessert.

It’s so moist and scrumptious that it requires no frosting.
This rhubarb cake recipe is tremendous straightforward to make.
It’s made with components you doubtless have readily available, together with some rhubarb stalks.
It freezes effectively, so it may be made forward of time.

Components for Rhubarb Cake

Rhubarb – Select ripe and agency purple stalks. Rinse the stalks completely and chop them into even items. Should you don’t have sufficient rhubarb to equal 3 cups, add sliced strawberries or chopped apples. You should utilize frozen rhubarb on this recipe too.
Flour – All-purpose flour is the bottom of this cake, it hasn’t been examined with different varities.
Butter – Use unsalted butter. If utilizing salted butter, skip the salt within the recipe.
Lemon – Contemporary lemon provides taste and likewise reacts with the soda to make the cake mild and fluffy (so it can’t be overlooked). Should you’d like zest the lemon and add 1 teaspoon of lemon zest to the cake.
Different – Use massive eggs and granulated sugar.

The rhubarb leaves are poisonous and shouldn’t be ingested so make sure you chop them off and discard them.

wet and dry ingredients in clear bowls for Rhubarb Cake

mixtures in glass bowls for Rhubarb Cake

Find out how to Make Rhubarb Cake

This can be a scrumptious and candy option to get pleasure from a harvest of rhubarb.

Whisk dry components collectively in a big bowl and moist components in a medium bowl.
Toss the rhubarb within the dry combination.
Mix the moist and dry components (recipe under). Pour the cake batter into the ready baking dish or cake pan.
Sprinkle with cinnamon sugar and bake.

Should you’d like, this cake is nice with a scoop of vanilla ice cream, a sprinkle of powdered sugar, or whipped cream.

Suggestions for a Good Cake

Create a effectively within the middle of the dry combination and pour the moist into the dry. Gently fold the dry into the middle and switch the bowl as you stir. This technique aerates the batter, guaranteeing a lightweight, fluffy cake.

Mixing the rhubarb with the flour first ensures it doesn’t sink to the underside of the cake.
Rhubarb could be very tart, so there’s a little bit of additional sweetness on this cake.
Be certain that all components are at room temperature.

Storing Rhubarb Cake

Maintain rhubarb cake coated at room temperature for as much as 3 days. Freeze leftover parts by wrapping them tightly in plastic wrap and storing them in zippered luggage for as much as 10 weeks.

Extra Rhubarb Recipes

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Candy & tart rhubarb cake is one of the best ways to make use of up all that summer time harvest!

Prep Time 20 minutes

Prepare dinner Time 1 hour

Whole Time 1 hour 20 minutes

Prepare dinner ModeForestall your display from going darkish

Preheat the oven to 350°F. Grease a 9×13-inch baking pan and put aside.
Whisk flour, salt, & baking soda in a big bowl. Put aside.
In a small bowl, mix sugar, milk, melted butter, lemon juice, and vanilla. Stir within the egg.
Add the rhubarb to the flour combination and gently combine.
Mix the moist and dry components and stir with a spoon till effectively mixed.
Switch the batter to the ready pan. Mix the sugar and cinnamon and sprinkle on high of the batter.
Bake for 40-45 minutes, or till a toothpick comes out clear.
Cool and serve with ice cream.

Mixing the rhubarb with the flour first ensures it doesn’t sink to the underside of the cake. Guarantee all components are at room temperature.
Leftover cake will be stored for as much as 3 days at room temperature in a coated container.
Freeze parts by wrapping in plastic wrap and storing in zippered luggage for as much as 10 weeks. Thaw at room temperature.

Vitamin info offered is an estimate and can differ primarily based on cooking strategies and types of components used.

Course Cake, Dessert

Delicacies American

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