A rhubarb cake is a deliciously tangy and sweet dessert made with fresh rhubarb, perfect for a spring or summer treat.
Dreaming of a cake that strikes a perfect balance between sweet and tangy? Look no further, intrepid baker! Our rhubarb cake recipe will guide you every step of the way, transforming those tart stalks into a sugary masterpiece. From ingredient lists to sneaky pro tips, this is the recipe you never knew you needed. Ready to impress your taste buds and your guests? Let’s get baking!
Rhubarb Reverie
A slice of this rhubarb cake is like a joyous romp in a summer garden. Tart rhubarb meets sweet, tender cake with a crunchy, buttery topping. It’s perfect for tea time, or any time you need a little zing in your life.
- Cooking Method: Baking
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Cuisine Type: Dessert
Ingredients
- 2 cups chopped rhubarb
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup brown sugar (for topping)
- 1/4 cup cold butter, cubed (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Cooking Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan. No one wants sticky disaster.
- Mix rhubarb and 1/4 cup granulated sugar. Let it sit and ponder life for about 10 minutes.
- Cream the softened butter and 1 cup granulated sugar until fluffy, like you’re making sweet clouds.
- Beat in the eggs one at a time. Add vanilla extract. Revel in the aroma.
- In another bowl, mix the flour, baking powder, and salt. Dry ingredients party!
- Combine the dry ingredients with the butter mixture, alternating with the milk. Start and end with the dry mix. The rhythm matters.
- Fold in the rhubarb gently. They are the guests of honor.
- Pour the batter into the prepared pan. Let it settle in for its spa treatment.
- In a small bowl, mix brown sugar, cold butter, and cinnamon with your fingers until crumbly. This is grown-up playdough.
- Sprinkle the topping evenly over the cake batter.
- Bake for 40-45 minutes, or until a toothpick comes out clean and proud.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Patience is a virtue.
Suggestions
- Alternative Ingredients: Swap rhubarb with strawberries or a mix of berries for a fruity twist.
- Garnishing Options: Dust with powdered sugar, or add a dollop of whipped cream. A sprig of mint for fanciness.
- Cooking Tips: Ensure rhubarb is evenly chopped. Do not overmix the batter to keep it airy.
