Best 4 Rhubarb Cake I Recipes
Rhubarb cake is a classic spring dessert that showcases the unique tartness of rhubarb. With its ruby-red stalks and tangy flavor, rhubarb adds a delightful contrast to the sweet, crumbly cake batter. Whether you prefer a simple one-bowl recipe or a more elaborate creation with layers of cake and creamy frosting, there's a rhubarb cake recipe out there to suit every taste and skill level. In this article, we'll explore some of the best rhubarb cake recipes, providing step-by-step instructions and helpful tips to ensure your cake turns out perfect every time.
Here are our top 4 tried and tested recipes!
RHUBARB CAKE I
Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.
Provided by Barb Oke
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 13
Steps:
- In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
- In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
- Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
- Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 179.2 mg, Sugar 29.4 g
SPECIAL RHUBARB CAKE
A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings (1-1/4 cups sauce).
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish., Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.
Nutrition Facts : Calories 463 calories, Fat 17g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 451mg sodium, Carbohydrate 72g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.
RHUBARB CAKE
This is a great use for rhubarb straight from the garden. The first time I had this, I thought it was apple, not rhubarb.
Provided by _Pixie_
Categories Breads
Time 55m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream 1/2 c butter and white sugar.
- Add the buttermilk, vanilla and beaten egg.
- Mix well.
- Mix the flour, baking powder, and salt.
- Add the rhubarb to the flour and stir.
- Fold the flour mixture into the egg mixture.
- Put in a greased 8 x 8 pan.
- Blend the brown sugar, cinnamon and 1/4 c butter.
- Sprinkle on top.
- Bake for 45-60 minutes at 350.
- Sides should pull away from pan.
- Best served hot with whipped cream or vanilla ice cream.
FANTASTIC RHUBARB CAKE
This is a fantastic cake that I have made it many times and it's one of the best rhubarb cakes! --- and it also will work well with fresh blueberries ;-)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
- In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes).
- Add in egg and vanilla; beat until well combined.
- In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
- Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
- Sprinkle the prepared topping mixture evenly over the top of the batter.
- Bake for about 45-50 minutes.
- Serve cake warm with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 453.6, Fat 19.1, SaturatedFat 9.2, Cholesterol 51.9, Sodium 308.7, Carbohydrate 68, Fiber 1.9, Sugar 49.2, Protein 5
Tips:
- Choose the right rhubarb. Look for rhubarb stalks that are firm and bright red. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly. Trim the ends of the rhubarb stalks and cut them into 1-inch pieces.
- Don't overcook the rhubarb. Rhubarb should be cooked until it is tender but still holds its shape. Overcooked rhubarb will become mushy.
- Add sugar to taste. Rhubarb can be quite tart, so you may need to add sugar to taste.
- Serve rhubarb cake warm or cold. Rhubarb cake is delicious served warm with a scoop of ice cream or whipped cream. It can also be served cold, as a snack or dessert.
Conclusion:
Rhubarb cake is a classic spring dessert that is easy to make and always a crowd-pleaser. With its sweet and tart flavor, rhubarb cake is a perfect way to enjoy the fresh rhubarb harvest. Whether you are a seasoned baker or a novice in the kitchen, you are sure to find a rhubarb cake recipe that you will love. So, preheat your oven and get ready to bake a delicious rhubarb cake today!
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