Quick Rhubarb Cake

Introduction

Who doesn’t love a moist and flavorful dessert that comes together quickly? This Quick Rhubarb Cake is a delightful treat, perfect for celebrating the tartness of rhubarb balanced by a hint of sweetness. It’s easy to make, uses simple ingredients, and is bound to become a family favorite.

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Reasons to Love This Quick Rhubarb Cake Recipe

• Perfect Balance of Flavors: The tart rhubarb and sweet cinnamon topping create an irresistible combination.
• Easy and Fast: With just 15 minutes of prep time, you can enjoy this cake in under an hour.
• Versatile: It’s perfect for dessert, a snack, or even brunch.
• Customizable: Add your favorite twists with nuts, fruits, or spices.

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Ingredients You’ll Need

Here’s what you’ll need to whip up this cake:

For the Cake:

• 2 cups chopped rhubarb
• 1 ½ cups granulated sugar (divided)
• ½ cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk

For the Topping:

• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon

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Possible Ingredient Additions and Substitutions

• Rhubarb Alternatives: Use strawberries or a mix of berries for a different flavor.
• Dairy-Free Option: Substitute buttermilk with a plant-based milk mixed with a teaspoon of vinegar.
• Add Texture: Fold in chopped walnuts or slivered almonds for a nutty crunch.
• Spices: Add a pinch of nutmeg or cardamom to enhance the flavor profile.

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Tools You’ll Need

• 9×13-inch baking dish
• Mixing bowls
• Hand or stand mixer
• Whisk and spatula

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Step-by-Step Instructions

1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Sugar the Rhubarb: Toss chopped rhubarb with ½ cup of granulated sugar and set it aside.
3. Make the Batter: Cream softened butter with the remaining 1 cup of sugar until light and fluffy. Beat in the egg and vanilla.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Alternate adding dry ingredients and buttermilk to the creamed mixture.
5. Incorporate Rhubarb: Fold in the sugared rhubarb gently.
6. Assemble and Top: Pour batter into the prepared dish and smooth it out. Mix cinnamon and sugar for the topping, then sprinkle evenly over the batter.
7. Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

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What to Serve with Rhubarb Cake

Pair this cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of custard for an extra indulgent treat.

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How to Store Quick Rhubarb Cake

• At Room Temperature: Store in an airtight container for up to 2 days.
• In the Refrigerator: Extend freshness by storing in the fridge for up to 5 days.

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Can I Freeze Quick Rhubarb Cake?

Yes! Wrap individual slices in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature before serving.

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Frequently Asked Questions (FAQ)

Q: Can I use frozen rhubarb?
A: Yes, just thaw and drain it well before using to avoid excess moisture.

Q: Is this cake overly sweet?
A: The tart rhubarb balances the sweetness perfectly, making it just right.

Q: Can I double the recipe?
A: Absolutely! Use a larger pan and adjust the baking time as needed.

Resources

Rhubarb 101: Cooking Tips and Tricks

10 Creative Rhubarb Desserts

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Nutritional Information

(Values are approximate per serving)

• Calories: 210
• Fat: 6g
• Carbohydrates: 36g
• Protein: 3g

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Conclusion

This Quick Rhubarb Cake is a delightful and easy-to-make dessert that highlights the unique flavor of rhubarb. Whether you serve it warm with a topping or enjoy it on its own, it’s sure to please everyone. Try it today and savor the sweet-tart goodness in every bite!

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