Diana'S Fresh Rhubarb Cake
A delightful rhubarb cake featuring a tender crumb, tart rhubarb, and a sweet cinnamon walnut topping, perfect for spring gatherings and dessert lovers alike.
Ingredients
Instructions
- Cream together the butter and brown sugar.
- Blend in the egg and vanilla extract.
- Sift together the flour, baking soda, and a pinch of salt.
- Combine lemon juice with milk; alternately add this mixture and the dry ingredients to the creamed mixture.
- Fold in the chopped rhubarb.
- Pour the batter into a greased 9 x 13-inch or 10-inch springform pan.
- Mix the sugar, chopped walnuts, and cinnamon; sprinkle this mixture evenly over the batter.
- Bake at 350°F (175°C) for 45 to 60 minutes, testing with a toothpick for doneness.
- Allow the cake to cool for at least 30 minutes before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to the creamed mixture. If you don't have fresh rhubarb, frozen rhubarb can be substituted; just be sure to thaw and drain it well to avoid excess moisture. You can also experiment with other nuts like pecans or omit them entirely for a nut-free version.
Serving Suggestions
This cake is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee for an afternoon treat. You can also serve it alongside fresh berries for added sweetness and color, making it a wonderful option for brunch or dessert.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Diana'S Fresh Rhubarb Cake contains roughly 752 calories, with 8g protein, 29g carbohydrates, and 69g fat. It is a good source of protein (16% of the Daily Value), dietary fiber (15% of the Daily Value), and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 467mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar in this recipe?
Yes, you can substitute granulated sugar for brown sugar, but it will slightly alter the flavor and moisture of the cake. Brown sugar adds a richer taste, while granulated sugar will make it lighter in texture.
What can I use instead of walnuts?
If you have nut allergies or prefer not to use nuts, you can either omit them entirely or substitute with seeds like sunflower or pumpkin seeds for a similar crunch.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on it, as baking times may vary based on your oven and the type of pan used.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).