Rhubarb Cake
User Reviews
5
Rhubarb Cake
Description
The Rhubarb Cake features chopped fresh rhubarb mixed into a batter consisting of flour, sugar, milk, melted unsalted butter, lemon juice, vanilla extract, and egg. The rhubarb is first combined with the flour mixture to help it stay evenly distributed during baking. After stirring the wet and dry ingredients together, the batter is poured into a greased pan and topped with a sprinkle of cinnamon and sugar before baking at 350°F.
The cake bakes for 40 to 45 minutes, developing a tender crumb with a slightly tart flavor from the rhubarb. The cinnamon sugar topping adds a gentle sweetness and a subtle spice note. The contrast of soft crumb and fruit texture gives this cake a pleasant balance.
It’s typically served cooled and pairs well with ice cream. This cake can be stored uncovered at room temperature for up to three days or frozen tightly wrapped for up to ten weeks. Thaw at room temperature before serving.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 1 cup milk
- ½ cup butter melted, unsalted
- 1 ½ tablespoons lemon juice fresh
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 3 cups rhubarb chopped, chopped fresh
Topping
- 2 tablespoons granulated sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan and set aside.
- Whisk flour, salt, & baking soda in a large bowl. Set aside.
- In a small bowl, combine sugar, milk, melted butter, lemon juice, and vanilla. Stir in the egg.
- Add the rhubarb to the flour mixture and gently mix.
- Combine the wet and dry ingredients and stir with a spoon until well combined.
- Transfer the batter to the prepared pan. Combine the sugar and cinnamon and sprinkle on top of the batter.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Cool and serve with ice cream.
Notes
- Mixing the rhubarb with the flour first prevents it from sinking during baking.
- Use room temperature ingredients for better mixing and texture.
- Store leftover cake at room temperature in a covered container for up to three days.
- Freeze portions wrapped tightly in plastic wrap and stored in sealed bags for up to ten weeks; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404 | 20% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 541mg | 23% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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