Rhubarb Cake is a delightful dessert that combines the tartness of rhubarb with a moist and sweet batter. This cake is not only simple to make but also perfect for any occasion—from family gatherings to a comforting treat at home. It has a unique flavor that many love and keeps friends and family coming back for more. Whether you’re enjoying it with a cup of tea or serving it at a dessert table, this cake is sure to please!
Why Make This Recipe
If you have rhubarb growing in your garden or have just spotted some at the farmer’s market, this Rhubarb Cake is a must-try! It’s a great way to use this often-overlooked fruit (which is technically a vegetable!) in a cake that’s both delicious and easy to make. Plus, it’s a fantastic way to introduce a new flavor to your baking repertoire. Making this cake is also a fun activity that the whole family can get involved in. I remember baking this cake with my kids on a sunny weekend afternoon, and the joy on their faces as they waited for it to bake was priceless!
How to Make Rhubarb Cake
Ingredients
To create this lovely cake, you’ll need the following ingredients:
- 2 cups chopped rhubarb
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions
Now, let’s dive into how to make this delicious Rhubarb Cake!
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Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish. This will ensure the cake does not stick and comes out perfectly.
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Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This step is essential for incorporating air into your cake batter for a fluffy texture.
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Add Eggs and Vanilla: Crack in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue mixing until it’s all combined.
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Whisk the Dry Ingredients: In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are evenly mixed.
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Combine Wet and Dry Ingredients: Gradually add the dry mixture to the creamed butter and sugar mixture, alternating with the milk. Start and end with the dry ingredients, and mix until everything is just combined. Be careful not to over-mix.
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Fold in Rhubarb: Finally, fold the chopped rhubarb gently into the batter until it’s evenly distributed.
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Pour and Bake: Pour the batter into your prepared baking dish, spreading it out evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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Cool and Serve: Let the cake cool in the pan before slicing it. Enjoy your warm, delightful cake!
How to Serve Rhubarb Cake
Rhubarb Cake is best served slightly warm or at room temperature. You can enjoy it plain or with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It’s perfect for dessert, an afternoon snack, or even breakfast with a cup of coffee!
How to Store Rhubarb Cake
To store your Rhubarb Cake, make sure it’s completely cooled, then cover it with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing individual slices for a quick treat later!
Tips to Make Rhubarb Cake
- Choose Fresh Rhubarb: Fresh rhubarb is the best option; it should be firm and bright. Avoid any that looks wilted or discolored.
- Taste the Rhubarb: Rhubarb can vary in its tartness, so taste a piece before adding it to the batter. You might need to adjust the sugar based on its tartness.
- Don’t Overmix: When combining the batter, mix just until combined. Overmixing can lead to a dense cake.
Variation
Feel free to add nutmeg or cinnamon to the batter for a little extra spice. You can also mix in some strawberries with the rhubarb for a delicious strawberry-rhubarb twist!
FAQs
1. Can I use frozen rhubarb?
Yes! You can use frozen rhubarb in this recipe. Just make sure to thaw and drain any excess moisture before adding it to the batter.
2. What can I do if the cake is too tart?
If you find the cake too tart for your taste, try adding a bit more sugar to the batter next time. You can also serve it with sweet toppings like ice cream or whipped cream to balance the flavors.
3. How can I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. If it still has batter on it, give it a few more minutes in the oven.
For more delightful recipes and tips, visit Allrecipes or check out my blog for family-friendly baking ideas!
