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You’ll love this old style rhubarb cake recipe with a young crumb, and tart rhubarb in each chunk. Buttermilk makes the cake tender and moist, whereas a spiced brown sugar cinnamon streusel topping makes it inconceivable to move up a slice.
Rhubarb is right here for an excellent time, not a very long time, and this rhubarb cake is one in all my favourite methods to place it to make use of!
Sure, rhubarb is the star right here, however don’t fear—this cake is in no way bitter. Brown sugar within the cake and a streusel topping mood its tartness with out drowning out its taste.
Rhubarb is usually paired with strawberries or blueberries to stability that pucker (see strawberry rhubarb jam, strawberry rhubarb crisp, or blueberry rhubarb jam), but it surely additionally deserves to take middle stage infrequently. And that’s precisely what you get on this rhubarb dump cake recipe.
Essential Ingredient Notes
A whole ingredient record is within the recipe card beneath, however listed below are just a few highlights:
- Brown sugar – I like to recommend mild brown sugar for the streusel, however darkish brown sugar will do if that’s what you’ve readily available. It has a stronger molasses taste. Out of brown sugar? Try our tutorial on how one can make brown sugar.
- Cinnamon – Jarred spices lose their efficiency over time so be sure that your cinnamon is aromatic whenever you open the jar. If it’s not, it received’t have as a lot taste so as to add.
- Buttermilk – In case you don’t have buttermilk readily available, you may add a tablespoon of lemon juice or vinegar to a liquid measuring cup, then fill it with milk (ideally entire milk) till it reaches the 1 cup mark. Whisk it properly and let it sit for five minutes earlier than utilizing. In case you do use buttermilk, save leftovers with our how one can freeze buttermilk tutorial.
- Rhubarb – Search for stalks which are agency and pretty skinny. Stalks which are thick are typically powerful.
HOW TO STORE
Cowl the rhubarb cake with plastic wrap or place it in an hermetic container. It may be saved at room temperature for as much as 3 days.
For longer storage, you may freeze particular person slices for as much as 3 months. Wrap them properly and place them in a freezer bag or hermetic container.
WHAT TO SERVE WITH THIS RECIPE
The streusel topping on this rhubarb cake means you actually don’t want any toppings, however nobody will ever complain when you serve a slice with a dollop of whipped cream or scoop of vanilla ice cream. (In case you go the ice cream route, heat up the cake just a little first!)
PRO TIPS/RECIPE NOTES
- Spoon the flour into the measuring cup fairly than scooping it. If you scoop flour out of the bag or container, it compacts it, which implies you find yourself utilizing greater than you actually need.
- Don’t neglect to sift the flour! This helps give the rhubarb cake a lightweight, ethereal texture.
- And don’t neglect to melt the butter and let the egg come to room temperature both. This permits them to combine extra evenly into the cake batter and offers them the flexibility to carry extra air when crushed, which additionally contributes to the sunshine texture of this cake.
- Take care to not overmix the batter. It’s at all times higher to have just a few streaks of flour than combine an excessive amount of, which may make your cake dense.
Extra Dessert Recipes You’ll Love
Forestall your display from going darkish
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Make the streusel topping: In a medium mixing bowl mix sugars, all-purpose flour, and cinnamon.
1/2 cup sugar, 1/3 cup brown sugar, packed, 2/3 cup all-purpose flour, 1 1/2 tsp cinnamon
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Drizzle within the melted butter. Combine with a fork or a pastry cutter till properly mixed. Place bowl within the fridge.
6 tbsp butter, melted
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Preheat oven to 350˚F.
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Butter a 9×13 baking pan.
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In a small bowl combine collectively flour, baking soda, baking powder, and salt. Combine properly.
2 cups all-purpose flour, sifted, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
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In a stand mixer beat brown sugar and butter collectively on medium-high till mild and fluffy.
1 cup brown sugar, packed, 1/2 cup butter
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Add egg and vanilla extract to the butter/sugar combination, and blend simply till mixed.
1 egg, 1 tsp vanilla
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Add the flour combination and blend till simply mixed.
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With the mixer working on low, add within the buttermilk and blend till simply mixed. Don’t overmix.
1 cup buttermilk
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Add within the rhubarb and blend till completely mixed. Pour the combination into the buttered pan.
2 cups rhubarb
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Bake the cake for 20 minutes at 350˚F, then sprinkle the topping on high of the cake batter and bake for an additional 15-25 minutes or till the center of a toothpick inserted into the center comes out clear.
- In case you’re very delicate to tart flavors, you may enhance the sugar within the cake by 1/2 cup with out impacting the general texture.
- The cake batter can have the feel of buttercream frosting earlier than it’s baked.
Serving: 1cupEnergy: 368kcalCarbohydrates: 56gProtein: 4gFats: 15gSaturated Fats: 9gPolyunsaturated Fats: 1gMonounsaturated Fats: 4gTrans Fats: 1gLdl cholesterol: 51mgSodium: 329mgPotassium: 175mgFiber: 1gSugar: 33gVitamin A: 486IUVitamin C: 2mgCalcium: 81mgIron: 2mg
Vitamin data is mechanically calculated, so ought to solely be used as an approximation.
