This moist rhubarb cake is a real treat! With its sweet and tangy rhubarb mixed into a fluffy batter, every bite is delicious and packed with flavor. It’s perfect for a cozy afternoon snack!
Honestly, I can’t resist sneaking a slice whenever it’s fresh out of the oven. The smell alone is amazing! Plus, it’s super easy to make—I just mix, pour, and bake. So simple and yummy!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb adds a lovely tartness to the cake. If you can’t find rhubarb, try using fresh strawberries or raspberries for a different flavor profile, or even cooked apples can work.
Granulated Sugar: This sweetens the cake effectively. If you’re looking to lower sugar, consider using a sugar substitute like stevia or monk fruit sweetener. Just check the conversion rates!
Unsalted Butter: I love using unsalted butter because it allows for better control over the saltiness of the cake. If you’re in a pinch, you can substitute it with an equal amount of vegetable oil or coconut oil.
Buttermilk: Buttermilk gives a nice tender crumb, but you can use plain yogurt or even milk mixed with a bit of vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar) as a substitute.
How Do I Ensure My Cake Turns Out Light and Fluffy?
Proper mixing technique is crucial for a fluffy cake. Start by creaming the softened butter and sugars until light and fluffy. This aerates the mixture and gives the cake a good lift. Here’s a simple approach:
- Use room temperature butter – it should be soft enough to leave an imprint when you press it.
- Beat the mixture for about 3-4 minutes. You want to see it change color and get fluffy.
- Add eggs one at a time, beating well after each addition. This incorporates more air, leading to a lighter cake!
Also, avoid overmixing once you add the flour. Mix until just combined; this will keep your cake airy and moist!
How to Make Moist Rhubarb Cake
Ingredients You’ll Need:
For The Cake:
- 2 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk (or plain yogurt)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious moist rhubarb cake takes about 15 minutes to prep and 35-40 minutes to bake. Plus, you’ll let it cool for about 10 minutes in the pan before moving it to a rack. In total, you can enjoy your cake in about an hour! Perfect for a quick treat!
Step-by-Step Instructions:
1. Prepare the Oven and Cake Pan:
Start by preheating your oven to 350°F (175°C). While it heats, grease and flour a 9-inch round cake pan or line it with parchment paper. This will help your cake come out easily when it’s done baking.
2. Macerate the Rhubarb:
In a medium bowl, combine the chopped rhubarb with 1/4 cup of the granulated sugar. Let this sit for about 15 minutes. This step helps to draw out the juices from the rhubarb, making it sweeter and more flavorful.
3. Cream the Sugars and Butter:
In a large mixing bowl, cream together the softened butter, brown sugar, and the remaining 3/4 cup of granulated sugar. Use a hand mixer to beat them together until the mixture is light and fluffy—this should take about 3-4 minutes. It will create a lovely base for your cake!
4. Add Eggs and Vanilla:
Crack the eggs in one at a time, beating well after each addition. Then, stir in the vanilla extract. This adds extra flavor to your cake.
5. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps to evenly distribute the leavening agents, ensuring your cake rises nicely.
6. Mix it All Together:
Gradually add the dry ingredients into the butter mixture, alternating with the buttermilk. Start with a third of the dry, then half of the buttermilk, and so forth. Always finish with the dry ingredients. Mix until combined—don’t overmix, just stir until you don’t see any flour!
7. Fold in the Rhubarb:
Gently fold the macerated rhubarb into your cake batter. Be careful not to break down the rhubarb pieces too much. You can save a few pieces for decoration on top!
8. Transfer to Cake Pan:
Pour the cake batter into the prepared cake pan. Use a spatula to smooth out the top. Now, arrange the reserved rhubarb on top in a pretty pattern. This will make your cake look beautiful when it’s finished baking!
9. Bake the Cake:
Place the cake in your preheated oven and bake for about 35-40 minutes. To check if it’s done, insert a toothpick into the center of the cake—if it comes out clean, your cake is ready!
10. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. This step is important so it doesn’t get soggy.
11. Serve and Enjoy:
If you like, dust the top of the cooled cake with powdered sugar for a sweet finish before serving. Cut a slice, enjoy the deliciousness of your homemade moist rhubarb cake, and share with friends or family!
Can I Use Frozen Rhubarb for This Cake?
Yes! If you’re using frozen rhubarb, there’s no need to thaw it before adding it to the batter. Just chop it into 1-inch pieces and toss it with the sugar as instructed. Keep in mind that it might release more moisture, so you may need to adjust the baking time slightly.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Mix 1/2 cup of milk (any kind) with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. Alternatively, plain yogurt can also work in its place!
How Should I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw at room temperature before serving.
Can I Add More Fruit or Nuts to This Cake?
Absolutely! You can mix in other fruits like strawberries or blueberries for added flavor. For nuts, chopped walnuts or pecans can complement the rhubarb nicely. Just keep the total amount of add-ins to about 1 cup to maintain the cake’s integrity.
