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Rhubarb cake is a delightful treat that balances tart and sweet flavors perfectly. This recipe is a family favorite, especially during rhubarb season. The butter and sugar create a rich, moist base, while the rhubarb adds a unique twist. It's simple to make, yet impressive enough to serve to guests. Let's dive into this delicious creation!
What You Will Need
What you will need to make rhubarb cake
- Chopped rhubarb: Adds a tart, fruity flavor and moisture, balancing the sweetness of the cake.
- Sugar: Sweetens the cake and helps create a tender crumb.
- Flour: Provides structure and stability to the cake.
- Baking soda: Leavens the cake, making it rise and become fluffy.
- Softened butter: Adds richness, moisture, and a tender texture.
- Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
- Milk: Adds moisture and helps create a smooth batter.
- Egg: Binds the ingredients together and adds structure.
Tools and Instruments Required
What tools/instruments will be needed to make Rhubarb Cake Recipe
- Mixing bowl: Essential for combining ingredients smoothly, ensuring even distribution of flavors and textures throughout the batter.
- Measuring cups: Accurate measurements are crucial for the right balance of ingredients, affecting the cake's texture and taste.
- Electric mixer: Speeds up the creaming process, making butter and sugar light and fluffy, which is key for a tender cake.
- Spatula: Useful for folding in rhubarb gently, preventing overmixing and maintaining the cake's airy structure.
- Baking pan: Provides the shape and structure for the cake, ensuring it bakes evenly and holds together.
- Oven: The heat source that bakes the cake to perfection, giving it a golden crust and moist interior.
Rhubarb Cake Recipe
A delicious and tangy rhubarb cake perfect for any occasion.
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Ingredients:
Main Ingredients
- 2 cups chopped rhubarb
- 1 cup sugar
- 1 cup flour
- 1 tsp baking soda
- 1/2 cup butter softened
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 unit egg
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, and mix well.
- In another bowl, combine the flour and baking soda.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Fold in the chopped rhubarb.
- Pour the batter into a greased baking pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
Notes:
This rhubarb cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream.
Read more: How to Bake a Cake in the Ninja Foodi
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into a greased baking pan.
- Cover tightly with plastic wrap.
- Store in the fridge for up to 24 hours.
- Bake as instructed when ready.
Freezing Instructions
- Bake the cake completely.
- Let it cool to room temperature.
- Wrap tightly in plastic wrap.
- Place in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before serving.
Using buttermilk instead of regular milk can make the rhubarb cake even more tender and moist.
Frequently Asked Questions
FAQ:
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean, it's done.
Can I use frozen rhubarb?
Yes, just thaw and drain it well before using.
What size baking pan should I use?
A 9x9 inch pan works best.
Can I substitute the rhubarb with another fruit?
Yes, strawberries or apples work well.
How should I store the cake?
Keep it in an airtight container at room temperature for up to 3 days.
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