Tasty Rhubarb Cake

why make this recipe

This rhubarb cake is simple and fresh. It uses common pantry items and bright rhubarb. You get a soft cake with a tart bite. It is good for family snacks or tea time.

introduction

This Tasty Rhubarb Cake is easy to mix and bakes fast. You can use fresh or frozen rhubarb. If you like rhubarb in other treats, try a brown sugar rhubarb cookies recipe for a different sweet. The cake is mild, not too sweet, and that makes the rhubarb shine.

how to make Tasty Rhubarb Cake

Start by preheating and greasing your pan. Cream the butter and sugar well so the cake is light. Add eggs and vanilla, then mix dry and wet parts slowly. Fold in the rhubarb last to keep pieces from breaking. Pour into the pan and bake until a toothpick comes out clean. Let it cool before cutting so slices hold their shape.

Ingredients :

2 cups rhubarb, chopped, 1 cup sugar, 1/2 cup butter, softened, 1 cup milk, 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp vanilla extract, 2 eggs

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
6. Fold in the chopped rhubarb.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow to cool before serving.

how to serve Tasty Rhubarb Cake

Cut the cake into squares. Serve warm or at room temperature. Add a dusting of powdered sugar or a scoop of vanilla ice cream. A dollop of whipped cream works well too.

how to store Tasty Rhubarb Cake

Cover the cooled cake with plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days. Refrigerate for up to 5 days. You can freeze slices for up to 2 months; wrap well first.

tips to make Tasty Rhubarb Cake

• Chop rhubarb small so it spreads through the batter.
• Do not overmix after adding flour; mix until just combined.
• If rhubarb is very tart, add a little more sugar to taste.
• Check the cake at 35 minutes to avoid overbaking.

variation (if any)

• Add 1/2 cup chopped strawberries with the rhubarb for a strawberry-rhubarb cake.
• Stir in 1 tsp lemon zest to brighten the flavor.
• Sprinkle oats or streusel on top before baking for a crunchy finish.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before folding into the batter.

Q: Can I make this in a round pan?
A: Yes. Bake time may change. Check with a toothpick after 30 minutes.

Q: Is this cake good for parties?
A: Yes. It is easy to make ahead and store. Cut into small squares for guests.

Q: Can I reduce the sugar?
A: You can lower sugar a little, but rhubarb is tart. Taste the batter and adjust if needed.

Tasty Rhubarb Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A simple and fresh rhubarb cake that’s soft with a tart bite, perfect for snacks or tea time.

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Ingredients

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• 2 cups rhubarb, chopped
• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup milk
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 eggs

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. Cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. Whisk together the flour, baking soda, and salt in another bowl.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
6. Fold in the chopped rhubarb.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow to cool before serving.

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Notes

Cut the cake into squares and serve with a dusting of powdered sugar or a scoop of vanilla ice cream. Store covered at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze slices for up to 2 months.

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Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 12g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg