Rhubarb Cake
Rhubarb Breakfast Cake
from https://houseofnasheats.com/
This easy Rhubarb Cake is a delicious and wonderful dessert or breakfast cake. Similar to a coffee cake, this recipe has sweet and tart chunks of rhubarb throughout, making it nice and moist!
It was while we were there staying in a really fantastic cabin that we found on AirBnB that we first enjoyed this deliciously sweet rhubarb cake. Our host’s mother had made and left it wrapped in plastic wrap on the kitchen table of the cabin to welcome us.
Rhubarb cake is an old fashioned recipe that doesn’t get nearly as much credit as it should! It’s so easy to toss together and it tastes as impressive and incredible as it looks. Topped with a cinnamon sugar coating, this fluffy moist cake is delicious for snacking, enjoying for a breakfast treat, or serving for a dessert with a small scoop of vanilla ice cream or whipped cream on the side.
The original recipe had twice the amount of sugar sprinkled on top, plus an extra 1/4 cup in the cake. It was delicious, but definitely on the sweet side, so I cut it back to the measurements shown below.
1/2 cup salted butter softened
1 1/4 cups brown sugar
1 large egg
2 cups all-purpose flour (281g) + 1 tablespoon to toss with the rhubarb
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
2 cups chopped rhubarb
Topping
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350°F. Line a 9×9-inch pan with parchment paper.
Cream brown sugar and butter for 2 minutes until light. Add egg and vanilla and mix well, scraping the sides and bottom of the bowl.
Add the flour, baking soda, and salt, mixing just until combined. Stir in the milk.
Toss the rhubarb with the remaining tablespoon of flour, then fold into the cake batter. Spread into the prepared pan.
Combine the sugar and cinnamon, then sprinkle over the top of the cake. Bake at 350°F for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
Makes 1 9x9 inch pan - 12 servings
Oma's Rhubarb Cake
from https://www.allrecipes.com/
This rhubarb cake was always made by my Oma for her grandkids after she picked some rhubarb in her garden. Tart rhubarb is perfectly balanced with sugar in this sweet and moist rhubarb cake with a streusel topping. A delicious dessert to make when rhubarb is in season.
Good paired with a dollop of homemade whipped cream or a scoop of vanilla ice cream.
Note: Several reviewers said they cut back on the sugar.
Rhubarb Cake:
2 cups all-purpose flour
1 1/4 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
1 cup sour cream
3 cups diced rhubarb
Streusel:
1 cup white sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon, or to taste
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
To make the cake: Stir together flour, sugar, baking soda, and salt in a large bowl. Stir in eggs and sour cream until smooth, then fold in rhubarb.
Pour into the prepared dish and spread evenly.
To make the streusel: Stir together sugar and butter in a medium bowl until smooth. Stir in flour until mixture is crumbly. Sprinkle mixture on top of cake, then dust lightly with cinnamon.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Yield: 1 (9x13-inch) cake
