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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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You know, growing up, rhubarb was always one of those things lurking in the garden, kinda like that odd uncle at family gatherings. It wasn't until I got older that I truly appreciated its tangy charm! This cake is a celebration of that rediscovery – a way to show off rhubarb's unique flavor in a way that’s both comforting and delicious. Think of it as giving that quirky uncle a chance to shine, and trust me, he'll steal the show! Plus, is there anything better than enjoying a slice of cake while sipping your favorite tea?
This recipe is pretty straightforward, even if you're not a seasoned baker. It’s about creating something beautiful and tasty without needing to be a perfectionist. We're aiming for 'deliciously rustic' here, not 'picture-perfect-bake-off-worthy.' So, don't stress about making it look magazine-ready. Focus on the flavor, the texture, and the joy of baking! I promise, once you take that first bite, any imperfections will melt away faster than ice cream on a hot summer day. Picture golden, sugar-dusted pieces of rhubarb nestled in a soft cake—it's like a hug in dessert form, or something.
Required Equipments
- 9-inch round cake pan
- Electric mixer
- Large mixing bowl
- Whisk
- Wooden skewer
- Wire rack
Celebration Rhubarb Cake: A Burst of Spring in Every Bite: Frequently Asked Questions
Celebration Rhubarb Cake: A Burst of Spring in Every Bite
This Celebration Rhubarb Cake is a delightful way to welcome spring. It's a tender, moist cake bursting with the tart-sweet flavor of fresh rhubarb, perfect for any celebration—or just a simple afternoon treat.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. I sometimes use a springform pan for easy release, but a regular cake pan works just fine.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 3/4 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step; it's important for the cake's texture! A handheld mixer works wonders.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Make sure the eggs are at room temperature for best results. Sometimes I forget to take them out ahead of time and then I just stick them in a bowl of warm water for a few minutes– it really does the trick!
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This ensures everything is evenly distributed and prevents pockets of baking powder or soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing can lead to a tough cake. I usually do it in 3 additions, starting and ending with flour.
- Gently fold in 3 cups of diced fresh rhubarb. The rhubarb should be about 1/2-inch thick. If the pieces are too big, they might sink to the bottom of the cake.
- Pour batter into the prepared cake pan and spread evenly. Sprinkle the top with 2 tablespoons of granulated sugar. This creates a lovely, slightly crunchy top.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary depending on your oven, so start checking around 45 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Don't try to remove it while it's still hot; it might fall apart.
- Dust with powdered sugar before serving, if desired. I love the look of a generous dusting of powdered sugar, but it's totally optional. Serve warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream is always a welcome addition! It would be nice to share with freinds.
📝 Notes
- For a tangier flavor, add a tablespoon of lemon zest to the batter.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
🍎 Nutrition
Calories: 350 kcal
Protein: 4 g
Fat: 15 g
Carbohydrates: 50 g
Fiber: 2 g
Calcium: 50 mg
