Quick Rhubarb Cake
A quick and easy rhubarb cake featuring tender fruit atop a moist yellow cake, topped with cream and sugar, perfect for spring gatherings or casual desserts.
Ingredients
Instructions
- Prepare the yellow cake mix according to the package directions.
- Pour the batter into a greased 9 x 13-inch baking dish.
- Dice the rhubarb and carefully distribute it over the cake batter.
- Sprinkle sugar evenly over the rhubarb without stirring.
- Carefully pour unwhipped whipping cream over the rhubarb and sugar mixture, avoiding stirring.
- Bake at 350°F for 30 to 40 minutes until the cake is done.
- Serve with or without additional cream.
Tips & Substitutions
For a lighter version, consider using a sugar substitute in place of regular sugar, which can enhance the flavor without adding calories. If fresh rhubarb is unavailable, frozen rhubarb can be used; just thaw and drain excess moisture before adding it to the cake. Ensure the cake is well-greased to prevent sticking, and avoid overmixing the batter to keep it fluffy.
Serving Suggestions
This Quick Rhubarb Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete dessert experience, serve it alongside a refreshing salad like Creamy Low-Fat Potato Salad. It’s also a great addition to brunch or potluck gatherings, offering a sweet yet tart flavor that everyone will love.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can warm it in a preheated oven at 350°F for about 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Rhubarb Cake contains roughly 346 calories, with 4g protein, 51g carbohydrates, and 15g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of vitamin A and dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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 other fruits instead of rhubarb?
Yes, you can substitute rhubarb with other fruits such as strawberries or blueberries. Just adjust the sugar according to the sweetness of the fruit you choose. Keep in mind that different fruits may alter the baking time slightly, so check for doneness accordingly.
What if I don't have a 9 x 13-inch baking dish?
If you don’t have a 9 x 13-inch baking dish, you can use two 8-inch square pans or a similar-sized dish. Just be sure to adjust the baking time as smaller pans may cook faster. Keep an eye on the cake and check for doneness with a toothpick.
Is this cake suitable for freezing?
Yes, this cake can be frozen for up to 3 months. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in an airtight container. To thaw, leave it in the refrigerator overnight and reheat as desired.
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).