This rhubarb cake is actually one in all our favorites.
It’s extremely straightforward to make with a handful of elements that you just doubtless have readily available. It comes out moist and filled with tart rhubarb taste.
It’s rhubarb season and this fruit (sure, it’s a fruit!) is making appearances in all the things from pies to muffins! This recipe for rhubarb cake showcases its distinctive shade and taste in a frivolously 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 elements 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 crimson 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 likewise reacts with the soda to make the cake gentle and fluffy (so it can’t be not noted). If you happen to’d like zest the lemon and add 1 teaspoon of lemon zest to the cake.
- Different – Use massive eggs and granulated sugar.
The way to Make Rhubarb Cake
This can be a scrumptious and candy option to get pleasure from a harvest of rhubarb.
- Whisk dry elements collectively in a big bowl and moist elements in a medium bowl.
- Toss the rhubarb within the dry combination.
- Mix the moist and dry elements (recipe under). 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.
Storing Rhubarb Cake
Preserve 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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Rhubarb Cake
Candy & tart rhubarb cake is the easiest way to make use of up all that summer season harvest!
Stop your display from going darkish
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Preheat the oven to 350°F. Grease a 9×13-inch baking pan and put aside.
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Whisk flour, salt, & baking soda in a big bowl. Put aside.
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In a small bowl, mix sugar, milk, melted butter, lemon juice, and vanilla. Stir within the egg.
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Add the rhubarb to the flour combination and gently combine.
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Mix the moist and dry elements and stir with a spoon till effectively mixed.
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Switch the batter to the ready pan. Mix the sugar and cinnamon and sprinkle on prime of the batter.
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Bake for 40-45 minutes, or till a toothpick comes out clear.
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Cool and serve with ice cream.
Leftover cake may 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.
Energy: 404 | Carbohydrates: 68g | Protein: 5g | Fats: 13g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 1g | Ldl cholesterol: 52mg | Sodium: 541mg | Potassium: 228mg | Fiber: 2g | Sugar: 43g | Vitamin A: 489IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 2mg
Vitamin data offered is an estimate and can range primarily based on cooking strategies and types of elements used.
Course Cake, Dessert
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