Raw Rhubarb Cake
A delightful raw rhubarb cake with a tender crumb, sweet and tangy flavors, perfect for spring gatherings and those who enjoy fruity desserts with a hint of cinnamon.
Ingredients
Instructions
- Mix the shortening, sugar, egg, baking soda, and sour milk well.
- Pour the batter into a 9 x 13 inch pan.
- Sprinkle cinnamon and sugar over the top.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of shortening. If you don't have sour milk, you can make it by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Adding chopped nuts or a touch of vanilla extract can enhance the flavor profile. For a twist, try incorporating a layer of fresh rhubarb between the batter and topping.
Serving Suggestions
This Raw Rhubarb Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It can also be served alongside a refreshing fruit salad or a cup of tea for a light afternoon treat. For a festive touch, sprinkle some powdered sugar on top just before serving.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for about 10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Raw Rhubarb Cake contains roughly 705 calories, with 11g protein, 149g carbohydrates, and 10g fat. It is an excellent source of calcium (33% of the Daily Value), protein (22% of the Daily Value), and iron (20% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 494mg per serving (21% 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 other fruits instead of rhubarb?
Yes, you can substitute rhubarb with other tart fruits like cranberries or sour cherries. Just adjust the sugar accordingly, as these fruits may vary in sweetness. This makes the cake versatile and allows you to explore different flavor combinations.
What can I do if my cake is too dense?
If your cake turns out dense, ensure that you properly aerate the shortening and sugar during mixing. Also, make sure not to overmix the batter once the flour is added, as that can develop gluten and lead to a denser texture. Using fresh baking soda can also help achieve a lighter cake.
How can I make this recipe vegan?
To make a vegan version, substitute the egg with a flaxseed meal or applesauce. For the shortening, use a plant-based butter or coconut oil. Replace sour milk with a non-dairy milk mixed with vinegar or lemon juice. This will help you maintain the texture and moisture of the cake.
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).