Rhubarb Cake Recipe
A delightful Rhubarb Cake featuring a tender, moist crumb infused with tart rhubarb pieces. This easy-to-make cake balances sweet and tangy flavors, perfect for spring and summer gatherings. The cake has a subtle lemon undertone and a lightly caramelized sugar crust, baked to golden perfection in a 9×9 inch pan.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/2 cup half and half, cream, or buttermilk
- 1 tsp lemon juice
- 1/2 cup unsalted butter at room temperature
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
Dry Ingredients
- 1 cup granulated sugar plus 2 tsp for sprinkling
- 2 cups all purpose flour (save out 1 Tbsp to toss with rhubarb)
- 2 tsp baking powder
- 1 tsp salt
Fruit
- 2 cups thinly sliced rhubarb
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly butter a 9×9 inch square baking pan. Optionally, line it with parchment paper with overhanging ends for easy cake removal after baking.
- Mix Lemon with Dairy: Stir the lemon juice into the half and half (or cream/buttermilk) and set aside to allow flavors to meld.
- Cream Butter and Sugar: Using a stand mixer or electric beaters, cream the room temperature butter and 1 cup sugar together until fluffy and pale yellow. Then beat in the egg and vanilla extract, scraping down the bowl as needed to combine all ingredients evenly.
- Prepare Rhubarb: Toss 2 cups of thinly sliced rhubarb with the reserved 1 tablespoon of flour to prevent them from sinking and to absorb some moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together the remaining flour, baking powder, and salt thoroughly.
- Combine Batter: Add half of the dry flour mixture to the creamed butter mixture and blend gently. Next, add all of the creamed half and half mixture and blend again. Finally incorporate the rest of the flour mixture, mixing just until combined to avoid overworking the batter. Fold in the floured rhubarb carefully.
- Bake the Cake: Spread the thick batter evenly in the prepared pan. Sprinkle the top with the remaining 2 teaspoons of sugar. Bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Cool and Serve: Allow the cake to cool slightly in the pan before using the parchment overhang (if used) to lift it out for cutting. Enjoy warm or at room temperature.
Notes
- Using parchment paper with overhanging ends makes it easier to remove the cake from the pan without damage.
- Tossing rhubarb in flour prevents sogginess and keeps it evenly distributed in the batter.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- The cake pairs beautifully with whipped cream or a dusting of powdered sugar.
- Ensure butter and egg are at room temperature for proper creaming and smooth batter.
Find it online: https://cookedbysarah.com/rhubarb-cake-recipe/