Servings
18

Method

  1. In a large bowl, mix together butter (or margarine) and sugar until well combined.

  2. Beat in the egg and vanilla until the mixture is smooth.

  3. In a separate bowl, sift together 2 cups of flour, baking soda, and salt.

  4. Gradually add the sifted dry ingredients to the butter and sugar mixture, alternating with buttermilk, and mix until well combined.

  5. In another bowl, toss the rhubarb with 1 tablespoon of flour until coated, then stir it into the batter.

  6. Spoon the batter into a buttered 9 x 13 inch pan, and use a spatula to smooth the surface.

  7. In a small bowl, blend together 1/4 cup of butter (or margarine), cinnamon, and brown sugar until crumbly.

  8. Sprinkle the butter-cinnamon-sugar mixture evenly over the batter in the pan.

  9. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted in the center comes out clean.

About this recipe

Introduction

Have you ever tasted the delightful combination of tangy rhubarb and sweet cake? Rhubarb Cake I is a perfect dessert that brings together the unique flavors of rhubarb with a moist and tender cake. In this article, we will explore the wonders of rhubarb cake and uncover its secrets to create a memorable treat for your taste buds.

The Tangy Goodness of Rhubarb

Rhubarb, with its vibrant red stalks and tart flavor, adds a refreshing twist to any dish. It is often mistaken for a fruit, but it is actually a vegetable. This versatile ingredient can be used in various recipes, from pies and jams to savory dishes. When combined with a cake, rhubarb adds a delightful contrast of flavors that is sure to please your palate.

The Perfect Cake for Rhubarb

When it comes to pairing rhubarb with cake, you need a recipe that can complement its tanginess without overpowering it. Rhubarb Cake I strikes the perfect balance by combining the sweetness of the cake with the tartness of rhubarb. The result is a moist and flavorful treat that will leave you craving for more.

A Moist and Tender Delight

Rhubarb Cake I is not just about the flavors; it is also about the texture. The cake is incredibly moist and tender, thanks to the addition of buttermilk and a generous amount of rhubarb. Each bite is a burst of flavors and a melt-in-your-mouth experience that will make you savor every moment.

Baking Tips for Success

To ensure your Rhubarb Cake I turns out perfect every time, here are some essential tips:

Use Fresh Rhubarb

For the best flavor, always opt for fresh rhubarb stalks. The vibrant color and crisp texture will enhance the overall taste of the cake.

Balance the Sweetness

While rhubarb adds tartness, it is essential to balance it with the right amount of sweetness. Adjust the sugar content according to your preference and the tartness of the rhubarb.

Moisture is Key

Adding buttermilk to the batter ensures a moist and tender cake. It also helps to counterbalance the tartness of rhubarb, resulting in a harmonious blend of flavors.

Don't Overmix

When combining the wet and dry ingredients, avoid overmixing the batter. Overmixing can lead to a dense cake, so gently fold the ingredients together until just combined.

Conclusion

Rhubarb Cake I is a delightful dessert that showcases the unique flavors of rhubarb in a moist and tender cake. With its tangy goodness and the perfect balance of sweetness, this cake is sure to become a favorite among your family and friends. So, don't wait any longer; try this mouthwatering treat and indulge in the wonders of rhubarb.

Frequently asked questions

Can I use frozen rhubarb for Rhubarb Cake I?

Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw it completely and drain any excess liquid before adding it to the cake batter.

Can I substitute buttermilk with regular milk?

While buttermilk adds moisture and tanginess to the cake, you can substitute it with regular milk. However, the texture and flavor may differ slightly.

Can I add other fruits to Rhubarb Cake I?

Absolutely! You can experiment with adding other fruits like strawberries or apples to enhance the flavor profile of the cake. Just make sure to adjust the sugar accordingly.

How should I store Rhubarb Cake I?

To keep your Rhubarb Cake I fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, you can refrigerate it for up to a week.

Can I use a different type of cake batter for this recipe?

While Rhubarb Cake I is specifically designed to complement the flavors of rhubarb, you can experiment with different cake batters. Just keep in mind that the texture and taste may vary.

Can I make Rhubarb Cake I gluten-free?

Yes, you can make a gluten-free version of this cake. Simply substitute the all-purpose flour with a gluten-free flour blend and adjust the baking time if necessary.

Can I serve Rhubarb Cake I with a sauce or glaze?

Absolutely! You can enhance the flavors of the cake by serving it with a homemade sauce or glaze. A vanilla or cream cheese glaze would be a perfect accompaniment.

Can I freeze Rhubarb Cake I?

Yes, you can freeze Rhubarb Cake I. Make sure to wrap it tightly in plastic wrap or foil before placing it in an airtight container or freezer bag. It can be frozen for up to three months.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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