Perfect 5-Ingredient Rhubarb Cake Recipe: Sweet & Tangy Delight

Perfect 5-Ingredient Rhubarb Cake Recipe: Sweet & Tangy Delight

Summary:
This Perfect 5-Ingredient Rhubarb Cake Recipe is a delicious blend of sweet and tangy flavors that celebrates the unique taste of rhubarb. With a simple and straightforward approach, this cake is easy to make but impressive enough for special occasions. Rhubarb’s natural tartness is balanced by a lightly sweet, moist cake that’s perfect for spring or summer gatherings. This recipe is perfect for beginners and experienced bakers alike, requiring just a handful of basic ingredients and minimal effort to create a beautifully flavorful cake.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8 servings

Calories: 250 calories per serving

Course: Dessert

Cuisine: American, Baking

Equipment:

• 9×9-inch baking pan
• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• Measuring cups and spoons
• Cooling rack
• Knife for chopping rhubarb

Ingredients: For Rhubarb Cake Recipe

• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 teaspoon vanilla extract

Optional Topping:

• Powdered sugar for dusting
• Whipped cream or vanilla ice cream for serving

Instructions: For Rhubarb Cake Recipe

1. Preheat the Oven and Prepare the Baking Pan:
   Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper for easy removal after baking.
2. Prepare the Rhubarb:
   Wash and trim the rhubarb, removing any tough ends. Chop the rhubarb into small, bite-sized pieces (about 1/2-inch). Set aside.
3. Cream the Butter and Sugar:
   In a large mixing bowl, use an electric mixer or hand whisk to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla:
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to add flavor to the cake batter.
5. Mix Dry Ingredients:
   In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Continue mixing until the batter is smooth and well combined.
6. Fold in the Rhubarb:
   Gently fold the chopped rhubarb into the cake batter using a spatula, ensuring that the pieces are evenly distributed throughout the mixture.
7. Bake the Cake:
   Pour the batter into the prepared baking pan, spreading it out evenly with the spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
8. Cool and Serve:
   Once the cake is done, remove it from the oven and allow it to cool in the pan for 10-15 minutes. Transfer the cake to a cooling rack to cool completely. Before serving, dust with powdered sugar and enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.

Perfect 5-Ingredient Rhubarb Cake Recipe: Sweet & Tangy Delight

Notes:

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
• Rhubarb Tip: If your rhubarb is particularly tart, you can toss the chopped pieces in a tablespoon of sugar before adding them to the batter to balance the flavor.
• Substitutions: For a richer cake, substitute whole milk with buttermilk or add a splash of lemon juice to the milk to create a tangy flavor.

Nutritional Info (Per Serving):

• Calories: 250 kcal
• Protein: 4g
• Carbohydrates: 40g
• Fat: 10g
• Fiber: 2g
• Sugar: 25g
• Sodium: 100mg

This Perfect 5-Ingredient Rhubarb Cake Recipe is a must-try for rhubarb lovers or anyone looking for an easy, homemade dessert with a refreshing twist. Whether you’re new to baking or looking for a simple recipe to showcase the wonderful flavor of rhubarb, this cake is a perfect choice. Looking for more creative ways to use rhubarb? Check out these Rhubarb Dessert Ideas to satisfy your sweet cravings!

Perfect 5-Ingredient Rhubarb Cake Recipe: Sweet & Tangy Delight

This Perfect 5-Ingredient Rhubarb Cake Recipe is a delicious blend of sweet and tangy flavors that celebrates the unique taste of rhubarb. With a simple and straightforward approach, this cake is easy to make but impressive enough for special occasions. Rhubarb’s natural tartness is balanced by a lightly sweet, moist cake that’s perfect for spring or summer gatherings. This recipe is perfect for beginners and experienced bakers alike, requiring just a handful of basic ingredients and minimal effort to create a beautifully flavorful cake.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Calories 250 kcal

Equipment

• 9×9-inch baking pan
• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• Measuring cups and spoons
• Cooling rack
• Knife for chopping rhubarb

Ingredients

  

• 2 cups fresh rhubarb chopped
• 1 cup granulated sugar
• 1/2 cup unsalted butter softened
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Optional Topping:
• Powdered sugar for dusting
• Whipped cream or vanilla ice cream for serving

Instructions

 

• Preheat the Oven and Prepare the Baking Pan:
• Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper for easy removal after baking.
• Prepare the Rhubarb:
• Wash and trim the rhubarb, removing any tough ends. Chop the rhubarb into small, bite-sized pieces (about 1/2-inch). Set aside.
• Cream the Butter and Sugar:
• In a large mixing bowl, use an electric mixer or hand whisk to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Add Eggs and Vanilla:
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to add flavor to the cake batter.
• Mix Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Continue mixing until the batter is smooth and well combined.
• Fold in the Rhubarb:
• Gently fold the chopped rhubarb into the cake batter using a spatula, ensuring that the pieces are evenly distributed throughout the mixture.
• Bake the Cake:
• Pour the batter into the prepared baking pan, spreading it out evenly with the spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
• Cool and Serve:
• Once the cake is done, remove it from the oven and allow it to cool in the pan for 10-15 minutes. Transfer the cake to a cooling rack to cool completely. Before serving, dust with powdered sugar and enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
Rhubarb Tip: If your rhubarb is particularly tart, you can toss the chopped pieces in a tablespoon of sugar before adding them to the batter to balance the flavor.