Easy Rhubarb Cake for Summer

why make this recipe

Easy Rhubarb Cake is a wonderful summertime treat that highlights the tart flavor of fresh rhubarb. This cake combines the sweetness of brown sugar and cinnamon with the unique taste of rhubarb, creating a delightful contrast. It’s simple to make and perfect for family gatherings, picnics, or a cozy dessert at home. Plus, it pairs beautifully with a scoop of ice cream or a dollop of whipped cream, making every bite refreshing and satisfying.

how to make Easy Rhubarb Cake

Ingredients :

• 2 cups All-Purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1.25 cups brown sugar
• 1/2 cup softened butter
• 1 egg
• 1 tsp vanilla
• 1 cup milk
• 2.5 cups chopped (approx 3 large stalks or 6 small-med stalks) fresh rhubarb
• TOPPING: 1/3 cup white sugar mixed well with 1 tsp cinnamon

Directions :

1. In a small bowl, sift together flour, baking soda, and salt. Set aside.
2. In a larger bowl, cream together the brown sugar and butter by hand until soft and fluffy.
3. Add the egg and continue to mix until well-blended.
4. Stir in the vanilla.
5. Now, alternate adding the 1 cup of milk and the flour mixture that you set aside. Start with a 1/4 of the milk, stir well, then add 1/4 of the flour mixture, and stir well. Repeat until everything is combined.
6. Fold in the chopped rhubarb gently.
7. Spoon the batter into a sprayed or greased and floured 9 x 13 baking dish or cake pan.
8. Sprinkle the white sugar and cinnamon topping evenly over the cake batter.
9. Bake for 40 minutes at 350º F or until a knife comes out clean when inserted into the cake.
10. If necessary, shake the pan from side to side to distribute the sugar topping evenly.
11. Serve warm with a scoop of ice cream or whipped cream.

how to serve Easy Rhubarb Cake

Serve Easy Rhubarb Cake warm straight from the oven, ideally with a scoop of vanilla ice cream or a dollop of fresh whipped cream. This will enhance the flavors and add a creamy texture to each bite. You can also enjoy it plain or dusted with a little extra powdered sugar for a touch of sweetness.

how to store Easy Rhubarb Cake

To store Easy Rhubarb Cake, let it cool completely and then cover it tightly with plastic wrap or aluminum foil. It can be stored at room temperature for up to 2 days or in the refrigerator for about a week. For longer storage, consider freezing the cake. Wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator before serving.

tips to make Easy Rhubarb Cake

• Make sure your rhubarb is fresh for the best flavor and texture.
• If you want a sweeter cake, you can increase the amount of brown sugar slightly.
• For an added twist, consider adding chopped nuts or a splash of almond extract.
• Keep an eye on the baking time as ovens can vary. Test for doneness a few minutes early.

variation (if any)

You can easily modify this recipe by adding in different fruits like strawberries or blueberries for a mixed fruit cake. Another variation is making a crumble topping with oats for a crunchy texture instead of the sugar and cinnamon topping.

FAQs

Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess liquid before adding it to the batter.

Can I make this cake in advance?
Yes, you can bake the cake ahead of time. It stores well and can be reheated before serving.

What if I don’t have brown sugar?
You can use white sugar instead, but the flavor may be slightly different. For a closer match, you can mix white sugar with a small amount of molasses.

Easy Rhubarb Cake

A delightful summer cake that combines the tart flavor of fresh rhubarb with the sweetness of brown sugar and cinnamon, perfect for any gathering or a cozy dessert at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 9 pieces

Course: Cake, Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Cake Batter

• 2 cups All-Purpose flour Sifted
• 1 tsp Baking soda
• 1/4 tsp Salt
• 1.25 cups Brown sugar Packed
• 1/2 cup Softened butter
• 1 Egg
• 1 tsp Vanilla
• 1 cup Milk
• 2.5 cups Chopped fresh rhubarb (approximately 3 large stalks or 6 small to medium stalks)

Topping

• 1/3 cup White sugar Mixed well with 1 tsp cinnamon
• 1 tsp Cinnamon Mixed with white sugar

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, sift together the flour, baking soda, and salt, then set aside.
3. In a larger bowl, cream together the brown sugar and butter by hand until soft and fluffy.
4. Add the egg and continue to mix until well-blended.
5. Stir in the vanilla.
6. Now, alternate adding the milk and the flour mixture starting with a quarter cup of milk. Stir well after each addition until everything is combined.
7. Gently fold in the chopped rhubarb.
8. Spoon the batter into a greased and floured 9 x 13 baking dish or cake pan.
9. Sprinkle the white sugar and cinnamon topping evenly over the cake batter.

Baking

1. Bake in the preheated oven for 40 minutes or until a knife comes out clean when inserted into the cake.
2. If necessary, shake the pan from side to side to distribute the sugar topping evenly.

Serving

1. Serve warm with a scoop of vanilla ice cream or whipped cream.

Notes

Make sure your rhubarb is fresh for the best flavor and texture. If you desire a sweeter cake, you can slightly increase the brown sugar. Variations include adding chopped nuts or a splash of almond extract. Keep an eye on the baking time as ovens can vary; test for doneness a few minutes earlier.