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Rhubard Cake

Rhubard Cake recipe image
This rustic Rhubarb Cake is a delightful twist on traditional fruit cakes, offering a perfect balance of sweet and tart flavors. The batter is tender and moist, thanks to the addition of sour milk or buttermilk, which also helps tenderize the gluten in the flour. Chunks of fresh rhubarb are folded into the mixture, providing bursts of juicy acidity that cut through the richness of the brown sugar and oleo. A unique topping of brown sugar creates a delightful crunchy crust as it bakes, while optional chopped nuts add a satisfying texture contrast. This dessert is easy to prepare with pantry staples, making it an ideal choice for weekend baking, tea time treats, or a comforting finish to a family dinner. Serve warm with a dollop of whipped cream for an indulgent experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 826.4
Dietary: Vegetarian
Description
This rustic Rhubarb Cake is a delightful twist on traditional fruit cakes, offering a perfect balance of sweet and tart flavors. The batter is tender and moist, thanks to the addition of sour milk or buttermilk, which also helps tenderize the gluten in the flour. Chunks of fresh rhubarb are folded into the mixture, providing bursts of juicy acidity that cut through the richness of the brown sugar and oleo. A unique topping of brown sugar creates a delightful crunchy crust as it bakes, while optional chopped nuts add a satisfying texture contrast. This dessert is easy to prepare with pantry staples, making it an ideal choice for weekend baking, tea time treats, or a comforting finish to a family dinner. Serve warm with a dollop of whipped cream for an indulgent experience.
Ingredients
  • 1 1/2 cup Rhubarb
  • 1 1/2 cup Brown sugar
  • 1/2 cup Oleo
  • 1 Egg
  • 1 cup Sour milk or buttermilk
  • 1 teaspoon Vanilla
  • 2 cup Flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Soda
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    Peel and chop rhubarb into small chunks, roughly 1/2-inch pieces.
  3. 3
    In a large bowl, cream together 1 cup of the brown sugar and the oleo until light and fluffy.
  4. 4
    Beat in the egg and vanilla extract until well combined.
  5. 5
    In a separate bowl, sift together the flour, baking powder, and baking soda.
  6. 6
    Alternately add the sour milk (or buttermilk) and the flour mixture to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.
  7. 7
    Gently fold in the chopped rhubarb chunks.
  8. 8
    Grease a baking pan (such as a 9-inch square or round) with oleo and sprinkle the bottom with 1/2 cup of the remaining brown sugar.
  9. 9
    Pour the batter into the prepared pan and smooth the top.
  10. 10
    Sprinkle the remaining 1/2 cup of brown sugar over the top of the batter.
  11. 11
    Optional: Sprinkle chopped nuts over the top if desired.
  12. 12
    Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  13. 13
    Cool in the pan on a wire rack for 10 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 826.4kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 1.0g5%
Cholesterol 47.8mg16%
Sodium 288.4mg13%
Total Carbohydrate 184.6g62%
Dietary Fiber 3.7g15%
Sugars 92.7g
Protein 15.9g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rhubarb, cake, dessert, baking, brown sugar, buttermilk, vegetarian, fruit cake, rustic, comfort food, tea time, easy baking
Read it online: https://www.chefs-mate.com/recipe/rhubard-cake/