Rhubarb Cake And Topping
A moist rhubarb cake with a cinnamon-spiced topping, perfect for spring gatherings and rhubarb lovers seeking a sweet, tart dessert with a tender crumb.
Ingredients
Instructions
- Mix the chopped rhubarb and sugar together and set aside.
- Combine the remaining ingredients: flour, oil, sour milk, sugar, beaten eggs, soda, and cinnamon.
- Blend the ingredients well until smooth.
- Stir in the rhubarb mixture into the batter.
- Pour the batter into a greased baking pan.
- Bake at 350°F for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a sweeter cake, increase the sugar in the batter by a few tablespoons. If you don’t have sour milk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. To enhance flavor, consider adding a teaspoon of vanilla extract. Ensure your rhubarb is fresh; older rhubarb may have a more bitter taste.
Serving Suggestions
Serve warm or at room temperature, dusted with powdered sugar for an elegant touch. Pair with whipped cream or a scoop of vanilla ice cream for a delightful dessert. This cake goes wonderfully with coffee or tea. For a festive twist, consider serving alongside Peanut Butter Mallow Krispie Bars for a sweet treat platter.
Storage & Reheating
Store leftover rhubarb cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, place slices in the microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes until heated through. This cake also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Cake And Topping contains roughly 1268 calories, with 14g protein, 155g carbohydrates, and 61g fat. It is an excellent source of vitamin C (49% of the Daily Value), calcium (29% of the Daily Value), and protein (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 656mg per serving (29% 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 frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw and drain any excess moisture before adding it to the batter to prevent the cake from becoming too soggy.
What can I substitute for sour milk?
If you don't have sour milk, you can easily make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5 minutes until it thickens slightly. This will give you a similar tangy flavor.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is ready. If there’s wet batter on the toothpick, continue baking and check every 5 minutes.
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).