Why Make This Recipe
Rhubarb cake is a delightful treat that combines the tartness of rhubarb with the sweetness of cake. It’s a great way to use fresh rhubarb and makes for a perfect dessert or snack. This simple recipe allows anyone, regardless of baking experience, to create a delicious cake that is sure to impress family and friends. Plus, it’s a great way to celebrate spring and summer when rhubarb is in season!
How to Make Rhubarb Cake
Ingredients
- Butter
- Sugar
- Egg
- Vanilla extract
- Sour cream
- Flour
- Rhubarb
Directions
- Cream together the butter and sugar in a mixing bowl.
- Mix in the egg, vanilla extract, and sour cream until well combined.
- Stir in the flour until the mixture is smooth, then fold in the rhubarb.
- Spread the batter evenly into a greased 8×8 pan.
- Bake in a preheated oven at 350°F for 35–40 minutes or until the top is golden brown.
How to Serve Rhubarb Cake
Rhubarb cake is best served warm or at room temperature. You can dust the top with powdered sugar for an elegant touch. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it as a dessert after dinner or enjoy it as a sweet snack during the day.
How to Store Rhubarb Cake
To store rhubarb cake, let it cool completely, then cover it tightly with plastic wrap or place it in an airtight container. It can be kept at room temperature for a few days or refrigerated for up to a week. If you want to keep it longer, you can freeze the cake by wrapping it tightly in aluminum foil or plastic wrap.
Tips to Make Rhubarb Cake
- Make sure to chop the rhubarb into small pieces so that it distributes evenly in the cake.
- If rhubarb is too tart for your taste, you can add a bit more sugar to the batter.
- For extra flavor, consider adding cinnamon or nutmeg to the batter.
- Be careful not to overmix the batter to keep the cake light and fluffy.
Variation
You can add nuts, such as walnuts or pecans, to the cake for added texture. Another variation is to mix in some strawberries or blueberries with the rhubarb for a fruity twist.
FAQs
1. Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before adding it to the batter.
2. Is rhubarb safe to eat?
Yes, rhubarb is safe to eat, but avoid the leaves as they are toxic. Stick to the stalks for cooking and baking.
3. Can I make this cake without eggs?
Yes, you can substitute the egg with a flaxseed meal or applesauce as a binding agent if you want an egg-free version.
Rhubarb Cake
Ingredients
Batter Ingredients
- 1 cup Butter Softened, for creaming
- 1 cup Sugar
- 1 large Egg Room temperature
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 2 cups Flour All-purpose flour
- 2 cups Rhubarb Chopped into small pieces
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cream together the butter and sugar in a mixing bowl.
- Mix in the egg, vanilla extract, and sour cream until well combined.
- Stir in the flour until the mixture is smooth, then fold in the chopped rhubarb.
- Spread the batter evenly into a greased 8x8 pan.
Baking
- Bake in the preheated oven for 35–40 minutes or until the top is golden brown.