Introduction
Rhubarb cake is a delightful treat that beautifully balances the tartness of rhubarb with the sweetness of the cake. This recipe offers a simple and delicious way to enjoy this unique vegetable, often mistaken for fruit. Perfect for gatherings or a cozy afternoon tea, this cake is sure to impress friends and family alike.
Detailed Ingredients with measures
– 300g of rhubarb, chopped
– 150g of all-purpose flour
– 100g of granulated sugar
– 100g of butter, softened
– 2 large eggs
– 1 teaspoon of baking powder
– A pinch of salt
– Vanilla extract to taste
Prep Time
Preparation time for this delicious rhubarb cake is approximately 15 minutes.
Cook Time, Total Time, Yield
– Cook Time: 45 minutes
– Total Time: 1 hour
– Yield: Serves 8-10 people
This rhubarb cake is a delightful addition to any dessert table and is particularly enjoyed during the spring and summer months when rhubarb is in season. Enjoy the blend of flavors and the moist texture of this scrumptious cake!
Detailed Directions and Instructions
Prepare the Dough
In a bowl, combine flour, baking powder, and sugar. Mix thoroughly to ensure even distribution of ingredients.
Mix in the Butter
Cut cold butter into small cubes and add it to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs.
Add the Eggs
In a separate bowl, whisk together the eggs and then gradually incorporate them into the flour-butter mixture. Mix until just combined.
Form the Dough
Transfer the mixture to a floured surface and knead gently until the dough comes together. Do not over-knead; it should be smooth but not sticky.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Prepare the Rhubarb
While the dough chills, clean and chop the rhubarb into small pieces. Place in a bowl and toss with a bit of sugar to draw out moisture.
Roll Out the Dough
Remove the chilled dough from the refrigerator. On a floured surface, roll out the dough to fit your baking dish, ensuring it is evenly thick.
Place in Baking Dish
Transfer the rolled-out dough into the greased baking dish, gently pressing it into the edges and up the sides.
Arrange the Rhubarb
Spread the sugar-coated rhubarb pieces evenly over the dough in the baking dish.
Bake the Cake
Preheat your oven to the recommended temperature. Bake the cake for approximately 40-45 minutes, or until the top is golden and the rhubarb is tender.
Cool and Serve
Once baked, allow the cake to cool in the pan for at least 15 minutes before transferring it to a wire rack. Serve warm or at room temperature.
Notes
Storage
The cake can be stored in an airtight container at room temperature for up to three days.
Serving Suggestions
This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Rhubarb Substitute
If rhubarb is not available, you can substitute it with another tart fruit like sour cherries or even strawberries. Adjust the sugar according to the sweetness of the fruit used.
Adjusting Sweetness
Feel free to adjust the sugar when preparing the rhubarb, particularly if you prefer a less sweet dessert or if the rhubarb is particularly tart.
