Rhubarb Cake
User Reviews
3.9
Rhubarb Cake
Description
Rhubarb Cake features sliced rhubarb folded into a batter of butter, sugar, egg, vanilla, and a mixture of half and half with lemon juice. The lemon juice adds subtle acidity complementing the rhubarb's tartness. After tossing the rhubarb in flour, it is gently folded into the thick batter before being spread in a well-buttered baking pan. A sugar sprinkle on top creates a light crust as the cake bakes for about 40-45 minutes until golden and a toothpick inserted near the center comes out clean.
The finished cake has a moist yet sturdy texture with juicy rhubarb pieces throughout. It works well for breakfast, brunch, or a simple dessert. The cake can be paired with cream or yogurt to balance its tartness.
Other fruits like berries or banana can be substituted in place of rhubarb. Adjusting the dairy component by using buttermilk or a mix of Greek yogurt and milk can change the richness and tenderness of the cake. Adding cinnamon to the sugar sprinkled on top adds a warm spice accent.
Ingredients
- 1/2 cup half and half or cream or buttermilk
- 1 tsp lemon juice
- 1/2 cup butter unsalted, at room temperature
- 1 cup granulated sugar plus 2 tsp for sprinkling
- 1 egg large, at room temperature
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour saving out 1 Tbsp to toss with rhubarb
- 2 tsp baking powder
- 1 tsp salt
- 2 cups rhubarb thinly sliced
Instructions
- Preheat the oven to 350F Lightly butter a 9x9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That's optional.
- Stir the lemon juice into the half and half and set aside.
- Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
- Take 1 Tbsp of the flour to the rhubarb and toss well.
- In a separate bowl whisk together the remaining flour, baking powder, and salt.
- Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don't over mix. Fold in the rhubarb. Note: the batter is on the thick side.
- Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Let the cake cool slightly before cutting.
Notes
- Coating the rhubarb in flour before folding it into the batter helps keep it evenly distributed and prevents sinking.
- Substitute berries or chopped banana in place of rhubarb for different fruit variations.
- Mix sugar with cinnamon for the topping to add a subtle warm spice.
- For a lighter fat option, replace half and half with buttermilk or a blend of half Greek yogurt and half milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 35mg | 12% |
| Sodium | 213mg | 9% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 293IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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