Rhubarb Cake

Why You’ll Love This Recipe

Rhubarb cake is the perfect dessert for spring and summer, when rhubarb is in season. It’s easy to make, with simple ingredients, and it’s a fantastic way to showcase the bright, tangy flavor of rhubarb. The cake itself is tender and light, providing the perfect backdrop to the slightly sour tang of the rhubarb. It’s a great treat for family gatherings, picnics, or simply enjoying with a cup of tea. Plus, it’s versatile—serve it as a dessert, snack, or even breakfast!

Ingredients

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup buttermilk

• 2 cups fresh rhubarb, chopped

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream together the sugar and butter until light and fluffy.

4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.

6. Gently fold in the chopped rhubarb.

7. Pour the batter into the prepared baking pan and spread it evenly.

8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 12

• Prep Time: 15 minutes

• Cook Time: 40-45 minutes

• Total Time: 55-60 minutes

Variations

• Add a streusel topping: For extra texture and flavor, sprinkle a cinnamon sugar streusel topping over the cake before baking.

• Use other fruits: If you don’t have rhubarb on hand, you can swap it for strawberries, blueberries, or even peaches for a different flavor profile.

• Add nuts: Chopped walnuts or pecans can be folded into the batter for added crunch.

• Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.

• Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag.

• Reheating: To reheat, simply warm individual slices in the microwave for 15-20 seconds or in a 350°F (175°C) oven for 10 minutes.

FAQs

1. Can I use frozen rhubarb for this cake?

Yes, you can use frozen rhubarb. Just make sure to thaw it and drain off any excess moisture before using it in the recipe.

2. How can I make this cake more moist?

To make the cake more moist, try adding a little extra buttermilk or substituting some of the butter with sour cream or Greek yogurt.

3. Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but for best results, add a tablespoon of lemon juice or vinegar to make it sour, mimicking the tang of buttermilk.

4. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, not wet batter.

5. Can I make this cake ahead of time?

Yes, this cake can be made ahead of time and stored in an airtight container. It actually tastes great the next day as the flavors meld together.

6. Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar if you prefer a less sweet cake, but keep in mind that it may affect the overall texture and flavor.

7. Can I add spices to this recipe?

Absolutely! You can add cinnamon, nutmeg, or even ginger for extra warmth and flavor.

8. Can I make this cake in a different pan size?

Yes, you can adjust the pan size, but keep in mind that baking time may vary. For a smaller pan, the cake will be thicker and may need a little more baking time.

9. Can I use a hand mixer instead of an electric mixer?

Yes, a hand mixer will work fine for creaming the butter and sugar and mixing the batter.

10. How can I tell if the cake is fully cooled?

The cake is fully cooled when the center feels firm to the touch and no longer gives way to pressure.

Conclusion

Rhubarb cake is an irresistible combination of tangy fruit and light, fluffy cake. Perfect for spring and summer, it’s easy to prepare and versatile enough to enjoy for breakfast, dessert, or a snack. Whether you stick to the classic recipe or try one of the variations, this cake is sure to be a hit with friends and family. Enjoy!

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Rhubarb cake is a delightful, tangy dessert that combines the tartness of rhubarb with the sweetness of a fluffy, moist cake. This easy-to-make treat offers the perfect balance of flavors, with a soft crumb and a sweet, slightly tart finish.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 cups fresh rhubarb, chopped

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the sugar and butter until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
6. Gently fold in the chopped rhubarb.
7. Pour the batter into the prepared baking pan and spread it evenly.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

• Add a streusel topping for extra texture and flavor.
• You can swap rhubarb with strawberries, blueberries, or peaches for different flavor profiles.
• Chopped walnuts or pecans can be folded into the batter for added crunch.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Leftovers can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
• The cake can be frozen for up to 3 months.
• Reheat individual slices in the microwave for 15-20 seconds or in the oven for 10 minutes at 350°F (175°C).

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg