Rhubarb Cake – Spend With Pennies

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This rhubarb cake is actually one in every of our favorites.

It’s extremely simple to make with a handful of substances that you simply probably 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 every part from pies to muffins! This recipe for rhubarb cake showcases its distinctive shade and taste in a flippantly sweetened, fluffy cake that’s good as a fast snack or dessert.

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

Components for Rhubarb Cake

Contents show

Rhubarb – Select ripe and agency crimson stalks. Rinse the stalks completely and chop them into even items. When 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 in addition reacts with the soda to make the cake mild and fluffy (so it can’t be disregarded). When you’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 be sure you chop them off and discard them.

wet and dry ingredients in clear bowls for Rhubarb Cake

Learn how to Make Rhubarb Cake

This can be a scrumptious and candy option 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.

When 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 heart 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 methodology 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 may be very tart, so there’s a little bit of additional sweetness on this cake.
Be sure all substances 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 baggage for as much as 10 weeks.

Extra Rhubarb Recipes

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Rhubarb Cake with ice cream and a bite taken out

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Rhubarb Cake

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

Prep Time 20 minutes

Cook dinner Time 1 hour

Complete Time 1 hour 20 minutes

Cook 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 substances 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 substances are at room temperature.
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 baggage for as much as 10 weeks. Thaw at room temperature.

Vitamin data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.

Course Cake, Dessert

Delicacies American

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