Rhubarb Cake

This rhubarb cake is actually considered one of our favorites.

It’s extremely straightforward to make with a handful of substances that you simply probably have 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 every thing from pies to muffins! This recipe for rhubarb cake showcases its distinctive shade 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 substances you probably have available, together with some rhubarb stalks.
It freezes properly, so it may be made forward of time.

Substances for Rhubarb Cake

Rhubarb – Select ripe and agency purple stalks. Rinse the stalks totally and chop them into even items. If you happen to don’t have sufficient rhubarb to equal 3 cups, add sliced strawberries or chopped apples. You should use 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 in addition reacts with the soda to make the cake gentle and fluffy (so it can’t be neglected). If you happen to’d like zest the lemon and add 1 teaspoon of lemon zest to the cake.
Different – Use giant eggs and granulated sugar.

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

wet and dry ingredients in clear bowls for Rhubarb Cake

mixtures in glass bowls for Rhubarb Cake

The best way to Make Rhubarb Cake

This can be a scrumptious and candy method to take pleasure in a harvest of rhubarb.

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

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

Ideas for a Excellent Cake

Create a properly 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 light-weight, 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.
Ensure that all substances are at room temperature.

Storing Rhubarb Cake

Hold rhubarb cake lined 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 simplest ways to make use of up all that summer season harvest!

Prep Time 20 minutes

Cook dinner Time 1 hour

Complete Time 1 hour 20 minutes

Cook dinner ModeStop 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 substances and stir with a spoon till properly mixed.
Switch the batter to the ready pan. Mix the sugar and cinnamon and sprinkle on prime 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 substances are at room temperature.
Leftover cake may be stored for as much as 3 days at room temperature in a lined container.
Freeze parts by wrapping in plastic wrap and storing in zippered luggage for as much as 10 weeks. Thaw at room temperature.

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

Course Cake, Dessert

Delicacies American

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