Get ready for pure dessert heaven! Discover 14 moist rhubarb cake recipes so utterly delicious, they’re simply irresistible. You won’t believe the incredible flavor of cake #9!
Rhubarb cakes are the perfect blend of sweet and tart, creating a deliciously unique treat that you won’t forget. With their vibrant colors and moist textures, these cakes are sure to satisfy any sweet tooth. From classic recipes to modern twists, there’s a rhubarb cake for everyone.
Whether you’re looking to impress guests at a dinner party or simply want to enjoy a homemade dessert, these 14 rhubarb cake recipes offer something special for every occasion. Each recipe features the delightful tang of rhubarb, ensuring every bite is packed with flavor and charm. Get ready to bake your way through these irresistible cakes that will make you wonder how you ever lived without them!
1. Classic Rhubarb Cake
Start off with a timeless classic that never fails to impress. This rhubarb cake features a moist and fluffy texture, perfectly balanced with the tangy flavor of fresh rhubarb. It’s simple yet delightful, making it ideal for any gathering.
Recipe Overview:
– Servings: 8
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: Approximately 230 per slice
Nutrition Information:
– Total fat: 9g
– Saturated fat: 2g
– Carbohydrates: 34g
– Fiber: 1g
– Sugar: 18g
– Protein: 3g
Ingredients:
– 2 cups rhubarb (chopped)
– 1 ½ cups all-purpose flour
– 1 cup sugar
– ½ cup butter (softened)
– 2 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup buttermilk
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, cream the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mix, alternating with buttermilk.
6. Fold in the chopped rhubarb gently.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick comes out clean.
9. Let it cool for 10 minutes before transferring to a wire rack.
10. Serve plain, or dust with powdered sugar for a touch of elegance!
for the Best Cake:
– Use fresh, firm rhubarb for the best flavor.
– Don’t overmix the batter to keep the cake light and fluffy.
2. Rhubarb Cream Cheese Pound Cake
Indulge in the rich and creamy goodness of this rhubarb cream cheese pound cake. The addition of cream cheese creates a dense yet moist cake that pairs beautifully with the tartness of rhubarb, making each bite a delightful experience.
Recipe Overview:
– Servings: 10
– Prep Time: 15 minutes
– Cook Time: 60 minutes
– Total Time: 75 minutes
– Calories: Approximately 320 per slice
Nutrition Information:
– Total fat: 15g
– Saturated fat: 8g
– Carbohydrates: 40g
– Fiber: 1g
– Sugar: 20g
– Protein: 4g
Ingredients:
– 1 cup cream cheese (softened)
– 1 cup butter (softened)
– 2 cups sugar
– 4 eggs
– 3 cups all-purpose flour
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 ½ cups rhubarb (chopped)
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, beat the cream cheese and butter together until smooth.
3. Gradually add sugar and beat until fluffy.
4. Incorporate the eggs one at a time, followed by the vanilla extract.
5. In another bowl, whisk together flour, baking powder, and salt.
6. Stir the dry ingredients into the cream cheese mixture, then fold in the rhubarb.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
9. Allow to cool before transferring to a serving plate.
10. Serve with whipped cream for an extra touch of decadence!
for the Best Cake:
– Let the cream cheese soften completely for a smoother batter.
– You can add chopped nuts for added texture and flavor.
3. Vegan Rhubarb Cake
For those looking for a dairy-free and egg-free option, this vegan rhubarb cake does not compromise on flavor or texture. It’s moist, fluffy, and packed with the delicious taste of rhubarb, making it a fantastic treat for everyone, not just those following a vegan diet.
Recipe Overview:
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 40 minutes
– Total Time: 60 minutes
– Calories: Approximately 180 per slice
Nutrition Information:
– Total fat: 7g
– Saturated fat: 1g
– Carbohydrates: 30g
– Fiber: 2g
– Sugar: 10g
– Protein: 2g
Ingredients:
– 2 cups all-purpose flour
– 1 cup sugar
– 1 cup plant-based milk
– ½ cup vegetable oil
– 1 cup rhubarb (chopped)
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 tablespoon apple cider vinegar
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a bowl, combine plant-based milk and apple cider vinegar, allowing it to curdle for a few minutes.
3. In another bowl, mix flour, sugar, baking powder, baking soda, and salt.
4. Add the oil and vanilla to the milk mixture, then combine with the dry ingredients.
5. Gently fold in the chopped rhubarb.
6. Pour the batter into the prepared baking pan.
7. Bake for around 35-40 minutes or until a toothpick comes out clean.
8. Let it cool before slicing.
9. Serve plain or with a drizzle of vegan icing for a sweet touch!
for the Best Cake:
– Make sure to measure your flour correctly to avoid a dense cake.
– Experiment with different plant-based milks for varied flavors.
4. Strawberry Rhubarb Cake
This strawberry rhubarb cake is a delightful combination of two beloved fruits. The sweetness of strawberries balances the tartness of rhubarb, creating a cake that’s perfect for spring or summer gatherings. It’s a beautiful centerpiece for any occasion!
Recipe Overview:
– Servings: 8
– Prep Time: 25 minutes
– Cook Time: 45 minutes
– Total Time: 70 minutes
– Calories: Approximately 250 per slice
Nutrition Information:
– Total fat: 10g
– Saturated fat: 2g
– Carbohydrates: 38g
– Fiber: 2g
– Sugar: 20g
– Protein: 3g
Ingredients:
– 1 cup strawberries (sliced)
– 1 cup rhubarb (chopped)
– 2 cups all-purpose flour
– 1 cup sugar
– ½ cup butter (softened)
– 3 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a mixing bowl, cream the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In another bowl, mix flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the strawberries and rhubarb gently.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40-45 minutes or until a toothpick comes out clean.
9. Allow cooling, then dust with powdered sugar before serving.
10. Enjoy this lovely cake with a scoop of vanilla ice cream!
for the Best Cake:
– Ensure the fruits are well-coated in flour before folding them into the batter to prevent sinking.
– Use fresh strawberries for the best flavor and texture!
5. Rhubarb Coffee Cake
Perfect for brunch or an afternoon pick-me-up, this rhubarb coffee cake features a crunchy streusel topping that complements the moist, tender cake beneath. The tart rhubarb cuts through the sweetness, creating a delicious balance that will have you coming back for seconds.
Recipe Overview:
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 50 minutes
– Total Time: 70 minutes
– Calories: Approximately 220 per slice
Nutrition Information:
– Total fat: 8g
– Saturated fat: 3g
– Carbohydrates: 35g
– Fiber: 1g
– Sugar: 15g
– Protein: 3g
Ingredients:
– 2 cups rhubarb (chopped)
– 2 cups all-purpose flour
– 1 cup sugar
– ½ cup butter (softened)
– 2 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– For the Streusel Topping:
– ½ cup flour
– ½ cup brown sugar
– ¼ cup butter (melted)
– 1 teaspoon cinnamon
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs and vanilla, mixing well.
4. In a separate bowl, mix the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture.
6. Fold in the chopped rhubarb.
7. For the streusel, mix flour, brown sugar, melted butter, and cinnamon until crumbly.
8. Pour the cake batter into the prepared pan and sprinkle the streusel on top.
9. Bake for 45-50 minutes or until a toothpick comes out clean.
10. Allow to cool slightly before cutting into squares.
for the Best Cake:
– Store leftovers in an airtight container to keep the topping crunchy.
– Try adding nuts to the streusel for an added crunch!
6. Rhubarb Upside Down Cake
This rhubarb upside down cake is a stunning dessert that turns tradition on its head—literally! The tangy rhubarb sits atop a moist base, caramelized to perfection, creating a delightful contrast of flavors and textures. It’s bound to impress at any gathering!
Recipe Overview:
– Servings: 10
– Prep Time: 25 minutes
– Cook Time: 45 minutes
– Total Time: 70 minutes
– Calories: Approximately 260 per slice
Nutrition Information:
– Total fat: 10g
– Saturated fat: 4g
– Carbohydrates: 40g
– Fiber: 1g
– Sugar: 18g
– Protein: 3g
Ingredients:
– 1 ½ cups rhubarb (chopped)
– 1 cup brown sugar
– ½ cup butter (for topping)
– 1 ½ cups all-purpose flour
– 1 cup sugar
– 3 eggs
– ½ cup milk
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a small saucepan, melt butter and brown sugar over low heat until combined.
3. Pour the mixture into the bottom of the prepared cake pan.
4. Arrange the rhubarb on top of the butter and sugar mixture.
5. In a mixing bowl, cream the sugar and remaining butter until fluffy.
6. Add eggs one at a time, mixing well after each addition.
7. Stir in the milk and vanilla.
8. In another bowl, whisk the flour, baking powder, and salt.
9. Gradually add the dry mix to the wet mix, combining until smooth.
10. Pour the batter over the rhubarb in the pan and smooth the top.
11. Bake for 40-45 minutes or until a toothpick comes out clean.
12. Allow to cool for 10 minutes, then invert onto a serving plate.
for the Best Cake:
– Make sure to let the cake cool slightly before inverting to avoid breaking.
– This cake is best served warm with a scoop of vanilla ice cream!
7. Gluten-Free Rhubarb Cake
Delight in the flavors of fall with this gluten-free rhubarb cake. Made with almond flour and coconut flour, it’s perfectly moist and tender without sacrificing taste. This cake is a great option for those with dietary restrictions who still want to enjoy rhubarb’s deliciousness.
Recipe Overview:
– Servings: 10
– Prep Time: 15 minutes
– Cook Time: 35 minutes
– Total Time: 50 minutes
– Calories: Approximately 210 per slice
Nutrition Information:
– Total fat: 10g
– Saturated fat: 3g
– Carbohydrates: 25g
– Fiber: 3g
– Sugar: 10g
– Protein: 4g
Ingredients:
– 2 cups almond flour
– 1 cup coconut flour
– 1 cup sugar
– ½ cup butter (softened)
– 4 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 ½ cups rhubarb (chopped)
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a large bowl, beat butter and sugar until fluffy.
3. Add eggs one at a time, mixing well.
4. Stir in vanilla and combine.
5. In another bowl, mix almond flour, coconut flour, baking powder, baking soda, and salt.
6. Gradually add the dry mix to the wet ingredients, mixing until smooth.
7. Gently fold in the rhubarb.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 30-35 minutes or until a toothpick comes out clean.
10. Cool before slicing and serve with fresh berries for a special touch!
for the Best Cake:
– Make sure to measure your flour accurately for the best texture.
– Use fresh rhubarb for the best flavor!
8. Rhubarb Bundt Cake
A stunning rhubarb bundt cake makes for a beautiful centerpiece at any gathering. This cake is moist, with a rich flavor that highlights the rhubarb. It’s easy to make and even easier to enjoy. Perfect for celebrations or just a weekend treat!
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 50 minutes
– Total Time: 70 minutes
– Calories: Approximately 280 per slice
Nutrition Information:
– Total fat: 12g
– Saturated fat: 4g
– Carbohydrates: 42g
– Fiber: 1g
– Sugar: 22g
– Protein: 3g
Ingredients:
– 2 cups rhubarb (chopped)
– 2 ¼ cups all-purpose flour
– 1 ½ cups sugar
– ½ cup butter (softened)
– 3 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– For the Glaze:
– 1 cup powdered sugar
– 2 tablespoons milk
– ½ teaspoon vanilla extract
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease a bundt pan.
2. In a mixing bowl, cream the butter and sugar until fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Beat in the vanilla.
5. In another bowl, mix flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, combining until smooth.
7. Fold in the chopped rhubarb.
8. Pour the batter into the prepared bundt pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick comes out clean.
10. Once cooled, prepare the glaze by whisking together powdered sugar, milk, and vanilla.
11. Drizzle over the cooled cake before serving.
for the Best Cake:
– Make sure the bundt pan is well-greased to facilitate easy removal after baking.
– Allow the cake to cool completely before glazing to prevent melting.
9. Rhubarb and Ginger Cake
Add a bit of spice to your dessert with this rhubarb and ginger cake! The warm notes of ginger perfectly compliment the tangy rhubarb, creating a flavor combination that is both unique and comforting. It’s a cake that will surprise and delight your guests!
Recipe Overview:
– Servings: 10
– Prep Time: 30 minutes
– Cook Time: 50 minutes
– Total Time: 80 minutes
– Calories: Approximately 290 per slice
Nutrition Information:
– Total fat: 11g
– Saturated fat: 3g
– Carbohydrates: 45g
– Fiber: 1g
– Sugar: 20g
– Protein: 4g
Ingredients:
– 2 cups rhubarb (chopped)
– 2 cups all-purpose flour
– 1 cup sugar
– ½ cup butter (softened)
– 3 eggs
– 1 tablespoon grated fresh ginger
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each.
4. Stir in the grated ginger and vanilla extract.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry mixture to the wet mixture, combining until smooth.
7. Gently fold in the rhubarb.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick comes out clean.
10. Allow to cool before slicing, and serve with whipped cream for a delightful indulgence!
for the Best Cake:
– Fresh grated ginger adds a lovely warmth; you can also use ground ginger.
– Serve with a scoop of vanilla ice cream for extra richness!
10. Rhubarb Chiffon Cake
Light and airy, this rhubarb chiffon cake is a refreshing departure from traditional cakes. The chiffon texture combined with the tart rhubarb makes for an elegant treat that’s perfect for afternoon gatherings or special occasions. It’s a showstopper that tastes as good as it looks!
Recipe Overview:
– Servings: 12
– Prep Time: 30 minutes
– Cook Time: 40 minutes
– Total Time: 70 minutes
– Calories: Approximately 210 per slice
Nutrition Information:
– Total fat: 8g
– Saturated fat: 2g
– Carbohydrates: 32g
– Fiber: 1g
– Sugar: 16g
– Protein: 4g
Ingredients:
– 1 ½ cups rhubarb (chopped)
– 2 cups all-purpose flour
– 1 cup sugar
– ½ cup vegetable oil
– 5 eggs (separated)
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ teaspoon cream of tartar
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease an angel food cake pan.
2. In a saucepan, cook the rhubarb with a bit of water until soft, then set aside to cool.
3. In a mixing bowl, combine flour, baking powder, and salt.
4. In another bowl, beat the egg yolks, sugar, oil, and vanilla until well combined.
5. Gradually add dry ingredients to the wet mix.
6. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
7. Gently fold the egg whites into the batter, being careful not to deflate them.
8. Fold in the cooked rhubarb.
9. Pour the mixture into the pan and bake for 35-40 minutes.
10. Cool upside-down before slicing.
for the Best Cake:
– Ensure no egg yolk is left in the egg whites to achieve stiff peaks.
– Perfect for serving with a light dusting of powdered sugar!
11. Rhubarb Walnut Cake
This rhubarb walnut cake combines the crunch of walnuts with the tender rhubarb flavors, resulting in a delightful dessert that appeals to both texture and taste. It’s a cake that feels cozy and comforting, perfect for family gatherings or a warm afternoon treat.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 45 minutes
– Total Time: 65 minutes
– Calories: Approximately 250 per slice
Nutrition Information:
– Total fat: 10g
– Saturated fat: 2g
– Carbohydrates: 38g
– Fiber: 2g
– Sugar: 18g
– Protein: 4g
Ingredients:
– 2 cups rhubarb (chopped)
– 1 cup walnuts (chopped)
– 2 cups all-purpose flour
– 1 cup sugar
– ½ cup butter (softened)
– 3 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well.
4. Stir in vanilla extract.
5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture.
7. Fold in the rhubarb and walnuts gently.
8. Pour the batter into the prepared pan.
9. Bake for 40-45 minutes or until a toothpick comes out clean.
10. Cool before serving, and enjoy with a cup of tea!
for the Best Cake:
– Toast walnuts beforehand for an enhanced flavor.
– Pair with cream cheese frosting for an extra indulgent treat!
12. Rhubarb Marble Cake
This rhubarb marble cake is a feast for the eyes and the taste buds! With swirls of tart rhubarb batter intertwined with sweet vanilla cake, it creates a striking visual and flavor experience. Perfect for any occasion, it’s a cake that you’ll be proud to serve.
Recipe Overview:
– Servings: 10
– Prep Time: 30 minutes
– Cook Time: 50 minutes
– Total Time: 80 minutes
– Calories: Approximately 230 per slice
Nutrition Information:
– Total fat: 9g
– Saturated fat: 2g
– Carbohydrates: 34g
– Fiber: 1g
– Sugar: 18g
– Protein: 4g
Ingredients:
– 1 ½ cups rhubarb (chopped)
– 2 cups all-purpose flour
– 1 cup sugar
– ½ cup butter (softened)
– 3 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a saucepan, cook rhubarb with a bit of water until soft.
3. In a mixing bowl, cream the butter and sugar until fluffy.
4. Beat in the eggs one at a time, and mix in vanilla.
5. In another bowl, whisk flour, baking powder, baking soda, and salt.
6. Gradually add the dry mix to the wet mix, mixing until smooth.
7. Divide the batter into two bowls.
8. Fold in rhubarb into one half of the batter and leave the other half plain.
9. Alternate spoonfuls of each batter into the prepared pan and swirl gently with a knife.
10. Bake for 45-50 minutes or until a toothpick comes out clean.
11. Cool before slicing and enjoy!
for the Best Cake:
– Swirl gently to avoid overmixing.
– Top with whipped cream and fresh berries for a beautiful presentation!
13. Rhubarb Orange Cake
Brighten your dessert table with this citrus-infused rhubarb orange cake. The zesty orange complements the tart rhubarb perfectly, resulting in a cake that’s both refreshing and satisfying. It’s an uplifting dessert choice for any occasion!
Recipe Overview:
– Servings: 12
– Prep Time: 25 minutes
– Cook Time: 40 minutes
– Total Time: 65 minutes
– Calories: Approximately 230 per slice
Nutrition Information:
– Total fat: 9g
– Saturated fat: 2g
– Carbohydrates: 35g
– Fiber: 1g
– Sugar: 15g
– Protein: 3g
Ingredients:
– 1 ½ cups rhubarb (chopped)
– 1 orange (zested and juiced)
– 2 cups all-purpose flour
– 1 cup sugar
– ½ cup butter (softened)
– 3 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, cream together butter and sugar until fluffy.
3. Beat in eggs one at a time, and then add orange zest and juice.
4. In another bowl, mix flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture.
6. Fold in the chopped rhubarb gently.
7. Pour into the prepared pan and smooth the top.
8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
9. Allow to cool before serving.
10. This cake pairs well with a sprinkle of powdered sugar or a dollop of whipped cream!
for the Best Cake:
– Ensure to zest the orange before juicing to maximize flavor.
– For an extra twist, add a splash of orange liqueur to the batter!
14. Rhubarb Almond Cake
This rhubarb almond cake offers a delightful nutty flavor that pairs wonderfully with the tartness of the rhubarb. With almond flour and a hint of almond extract, this cake is moist, rich, and simply irresistible. It’s an elegant dessert that suits any occasion.
Recipe Overview:
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 50 minutes
– Total Time: 70 minutes
– Calories: Approximately 250 per slice
Nutrition Information:
– Total fat: 12g
– Saturated fat: 3g
– Carbohydrates: 35g
– Fiber: 1g
– Sugar: 18g
– Protein: 4g
Ingredients:
– 1 ½ cups rhubarb (chopped)
– 1 cup almond flour
– 1 cup all-purpose flour
– 1 cup sugar
– ½ cup butter (softened)
– 3 eggs
– 1 teaspoon almond extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well.
4. Stir in almond extract.
5. In another bowl, mix almond flour, all-purpose flour, baking powder, baking soda, and salt.
6. Gradually combine the dry ingredients with the wet mixture.
7. Fold in the chopped rhubarb gently.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick comes out clean.
10. Cool before slicing and serve with a dusting of powdered sugar!
for the Best Cake:
– Almond flour adds a wonderful moistness and flavor; ensure it’s finely ground.
– Can be topped with slivers of toasted almonds for added crunch and flavor.
Finally
From the classic rhubarb cake to innovative twists like the rhubarb almond cake, these 14 recipes showcase the versatility of this unique ingredient. Each cake brings something special to the table, making them perfect for any gathering or cozy afternoon treat.
Feel free to experiment with these recipes, adding your own personal touch. Let the tangy flavor of rhubarb bring joy to your baking adventures!
