This moist rhubarb cake is a delicious treat that’s soft and sweet with a lovely tang from the rhubarb. It’s perfect for any time of day!
I often enjoy this cake with a cup of tea—it’s such a cozy combo! Plus, it’s easy to whip up and always disappears fast at gatherings. Yum!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is crucial for that tart flavor. If you can’t find rhubarb, you might use a mix of strawberries and cranberries for a fruity twist. Just remember, rhubarb is a bit more tart than these fruits!
Buttermilk: If you don’t have buttermilk, you can easily make your own. Mix 1/2 cup regular milk with 1/2 tablespoon of vinegar or lemon juice, then let it sit for about 5-10 minutes. It’s a handy trick and works great for baking!
Unsalted Butter: Unsalted butter is ideal here to control salt levels. If you only have salted butter, just reduce or omit the added salt in the recipe to balance it out.
Sugar: Granulated sugar gives the cake sweetness, but if you want a healthier option, consider using coconut sugar or brown sugar for a touch of molasses flavor!
How Do I Get the Cake to Rise Perfectly?
Properly mixing the ingredients is key to a good rise in your rhubarb cake. Start by creaming your butter and sugar until light and fluffy, which adds air to the mixture. Then, add your eggs one by one, mixing well after each to keep that airy texture.
- Don’t overmix the batter once you add the flour and buttermilk. Mix just until combined to keep the cake light and tender.
- Make sure your baking powder and baking soda are fresh. Old leavening agents can lead to a dense cake, which is not what we want!
How to Make Moist Rhubarb Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For Dusting:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful rhubarb cake takes about 15 minutes to prepare and an additional 40-45 minutes to bake. You’ll also need some time for the cake to cool, so total time will be around 1 hour and 15 minutes. Perfect for a nice afternoon treat!
Step-by-Step Instructions:
1. Prepping the Oven and Cake Pan:
First things first! Preheat your oven to 350°F (175°C). While that heats up, grab a 9-inch round cake pan and grease it with butter or a non-stick spray. Then, sprinkle a little flour inside to prevent the cake from sticking. Set it aside for later.
2. Mixing the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Use a whisk to mix everything together so it’s evenly blended. This will help make your cake nice and fluffy! Set this bowl aside for now.
3. Creaming Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar. Use a hand mixer (or a whisk if you’re feeling strong!) and cream them together until the mixture is light and fluffy. This usually takes about 3-4 minutes. It’s an important step that helps give the cake a lovely texture!
4. Adding Eggs and Vanilla:
Next, add the eggs one at a time to the butter and sugar mixture. Remember to mix well after adding each egg! After the last egg, stir in the vanilla extract—this will add a delicious flavor to your cake.
5. Combining Wet and Dry Ingredients:
Now it’s time to mix it all together! Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start with a bit of flour, then a bit of buttermilk, and keep alternating until everything is combined. Make sure not to overmix; just mix until you can’t see any dry flour!
6. Adding the Rhubarb:
Gently fold in the chopped rhubarb, spreading it evenly throughout the batter. This adds a lovely tart flavor to your cake!
7. Pouring and Arranging:
Pour the batter into your prepared cake pan and use a spatula to spread it out evenly. If you like, you can arrange a few more rhubarb pieces on top for a pretty finish.
8. Baking Time!
Place the cake in your preheated oven and bake for about 40-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. If the toothpick has batter on it, give it a few more minutes!
9. Cooling the Cake:
Once baked, take the cake out of the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This helps keep it fluffy!
10. Dusting Before Serving:
Finally, once your cake is fully cooled, dust the top with powdered sugar for a sweet finishing touch. Slice it up and enjoy your delicious moist rhubarb cake!
Can I Substitute the Rhubarb?
Yes! If you can’t find rhubarb, you can use chopped strawberries or a mix of strawberries and raspberries instead. Keep in mind that these fruits are sweeter than rhubarb, so you might want to reduce the sugar in the recipe by about 1/4 cup to balance the sweetness.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can make your own by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens slightly, and then it’s ready to use!
How Should I Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days. To keep it fresh, consider wrapping it in plastic wrap or aluminum foil. You can also freeze the cake for up to 3 months—just make sure it’s wrapped tightly!
Can I Use a Different Size Cake Pan?
Yes, you can! If you’re using a 9×13-inch pan, the baking time will be shorter—around 30-35 minutes. Just keep an eye on it and do the toothpick test to check for doneness, as it may bake faster than the round cake pan.
