Tasty Rhubarb Cake

why make this recipe

This cake is simple, sweet, and a little tart from the rhubarb. It uses common ingredients and a quick method. If you like easy fruit cakes, this one works well for snacks, dessert, or coffee time.

introduction

Tasty Rhubarb Cake is soft, moist, and bright with rhubarb pieces. It uses a basic batter and simple steps that anyone can follow. If you enjoy fruit cakes, try this apple and raisin cake recipe for another easy fruit cake idea.

how to make Tasty Rhubarb Cake

Preheat, mix, and bake. Cream the butter and sugar, add eggs and vanilla, then mix the dry ingredients with milk. Fold in the chopped rhubarb and bake until a toothpick comes out clean. Let it cool before cutting.

Ingredients :

• 2 cups rhubarb, chopped
• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup milk
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 eggs

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
6. Fold in the chopped rhubarb.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow to cool before serving.

how to serve Tasty Rhubarb Cake

Cut into squares and serve at room temperature. Serve plain, with a dusting of powdered sugar, or with a scoop of vanilla ice cream. It also pairs well with whipped cream or a light glaze.

how to store Tasty Rhubarb Cake

Keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can also freeze slices for up to 2 months; wrap them well first.

tips to make Tasty Rhubarb Cake

• Cut rhubarb into small, even pieces so it spreads through the batter.
• Do not overmix the batter; mix until just combined.
• Check the cake at 35 minutes and use a toothpick to test doneness.
• Softened butter creams better; take it out of the fridge 30 minutes before mixing.

variation (if any)

• Add 1/2 cup chopped strawberries for a strawberry-rhubarb mix.
• Stir in 1/2 cup chopped nuts or shredded coconut for texture.
• Replace 1/4 cup milk with sour cream for a richer cake.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid before folding it into the batter.

Q: Can I use less sugar?
A: You can reduce sugar a little, but rhubarb is tart. Taste the batter if you change it.

Q: Can I bake this in a round pan?
A: Yes. Use an appropriate size and check the baking time; a round pan may need a few more minutes.

Q: Is this cake good the next day?
A: Yes. The cake keeps well and stays moist for a day or two.

Tasty Rhubarb Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A simple, sweet, and slightly tart rhubarb cake that’s soft and moist, perfect for dessert or snack time.

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Ingredients

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• 2 cups rhubarb, chopped
• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup milk
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 eggs

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. Cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. Whisk together the flour, baking soda, and salt in another bowl.
5. Add the dry ingredients to the creamed mixture, alternating with the milk.
6. Fold in the chopped rhubarb.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow to cool before serving.

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Notes

Cut rhubarb into small, even pieces for even distribution. Do not overmix the batter, and check for doneness at 35 minutes.

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Nutrition

• Serving Size: 1 square
• Calories: 280
• Sugar: 15g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg