Rhubarb Cake Recipe

Rhubarb Cake is delicious and a must try recipe. Rhubarb is a versatile ingredient and can be used in a variety of dishes. Rhubarb Cake is easy to make and is certainly a delight for all cake lovers. Read this simple Rhubarb Cake recipe and give it a try for your next tea party.

Summary

Cooking Time1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Rhubarb stalks1 1⁄4 Pound
 Sugar1 1⁄2 Cup (24 tbs)
 Cinnamon2 Pinch
 Butter1⁄2 Cup (8 tbs)
 Eggs3
 All purpose flour2 Cup (32 tbs)
 Baking powder1 1⁄2 Teaspoon
 Milk6 Tablespoon
 Lemon1
 Salt To Taste

Nutrition Facts

Serving size

Calories 410 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.7%

Saturated Fat 8.1 g40.5%

Trans Fat 0 g

Cholesterol 110.7 mg

Sodium 158.4 mg6.6%

Total Carbohydrates 66 g22.1%

Dietary Fiber 2.5 g10.2%

Sugars 39.1 g

Protein 7 g13.6%

Vitamin A 10.6% Vitamin C 18.8%

Calcium 16.7% Iron 11.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1 Prepare for the cake a day ahead, trim and rinse the rhubarb.
2 Run a potato peeler over the surface to take off the outermost layer if it is thick.
3 Any thick stalks should be cut lengthwise in half, so that all the pieces are of an even thickness.
4 Cut them into 1 1/2 inch sections.
5 In a large nonmetallic bowl, arrange the rhubarb pieces in a layers
6 In a small bowl, mix 1 cup of the sugar with the cinnamon.
7 Sprinkle a little onto each layer, reserving most of it for sprinkling over the top layer.
8 Allow to stand in a cool place overnight.
9 When it is time to make the cake, preheat the oven to 475°F.
10 Grease a 10 inch pie dish or a shallow spring form cake pan with butter.

MAKING
11 In a large bowl, work the softened butter, with 1/2 cup of the sugar.
12 Beat until pale and fluffy.
13 Gradually beat in the eggs one at a time.
14 In a separate bowl, sift the flour with the baking powder and a pinch of salt.
15 Gradually stir in to the butter mixture.
16 Add in the milk along with the juice and finely grated rind of the lemon.
17 Drain off all the liquid from the rhubarb.
18 Take about 7 oz of the rhubarb pieces and chop them finely.
19 Fold into the cake batter.
20 Transfer to the prepared pan.
21 Smooth out the surface with a spatula.
22 Cover with the remaining pieces of rhubarb, arranging these neatly side by side.
23 Bake in the oven for 45 minutes.
24 Let cool slightly before taking it out of the cake pan.

SERVING
25 Cut and serve.
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