This Easy Moist Rhubarb Cake is a tasty treat that’s simple to make! It’s packed with tart rhubarb and has a fluffy, soft texture that everyone will love.
When I bake this cake, my kitchen smells amazing! A slice with a cup of tea is my favorite way to enjoy it. Plus, it’s perfect for sharing with friends! 😊
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb gives the best flavor and texture. If you can’t find it, tart apples or strawberries can be a great substitute, but the taste will change slightly.
Sugar: The recipe uses granulated sugar, but you can swap in brown sugar for a deeper flavor. You can reduce the sugar amount if you like it less sweet, or use a sugar substitute if you’re watching your sugar intake.
Butter: Unsalted butter is ideal for baking. If you’re dairy-free, use a non-dairy butter or applesauce, which also adds moisture.
Milk: While the recipe calls for whole milk, you can use almond milk or oat milk if you prefer non-dairy options. Just choose unsweetened versions for best results.
How Do I Ensure My Cake Turns Out Moist and Fluffy?
To achieve a moist and fluffy cake, proper mixing and measuring is key. Here’s how:
- Start by creaming butter and sugar until light and fluffy. This incorporates air, giving the cake a nice rise.
- When adding dry ingredients and milk, mix just until combined. Overmixing can make the cake dense.
- Use fresh ingredients, especially baking powder, as it affects the texture and rise.
- Make sure not to underbake. A toothpick should come out clean; you want the cake set but still moist.
Cooling the cake properly also helps maintain its moisture, so don’t skip that step! Enjoy your baking adventure! 😊
How to Make Easy Moist Rhubarb Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups rhubarb, cut into 2-inch pieces (approximately 6-7 stalks)
- 1 1/4 cups granulated sugar, divided
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delightful rhubarb cake takes about 15 minutes to prepare and 45-50 minutes to bake, plus an additional 15 minutes to cool in the pan. You can have this scrumptious dessert ready in about 1 hour and 15 minutes. Perfect for an afternoon treat or a cozy family gathering!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour an 8-inch round cake pan to ensure your cake comes out easily after baking.
2. Prepare the Rhubarb:
In a medium bowl, toss the cut rhubarb pieces with 1/4 cup of the sugar. This will help to soften the rhubarb and draw out some of its moisture. Set the bowl aside while you prepare the batter.
3. Make the Cake Batter:
In another bowl, cream together the softened butter and the remaining 1 cup of granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Next, add in the egg and mix until well combined.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This step helps to evenly distribute the baking powder and ensure your cake rises nicely.
5. Combine Wet and Dry Ingredients:
Slowly add the dry flour mixture to the butter mixture, alternating with the milk. Start with the flour and end with flour. Stir gently until just combined, and then fold in the vanilla extract. Be careful not to overmix!
6. Assemble the Cake:
Pour the batter into the prepared cake pan and use a spatula to smooth the top. Take the sugar-coated rhubarb pieces and arrange them decoratively on top of the batter, pressing them down slightly so they nestle into the cake.
7. Bake the Cake:
Place the cake in the oven and bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely.
9. Serve and Enjoy:
Before serving, dust the cooled cake with powdered sugar for a lovely finish. Slice it up and enjoy it with a cup of tea or coffee! This cake is not only delicious but also filled with the delightful tartness of rhubarb, making it a perfect dessert or snack.
Happy baking! 😊
FAQ for Easy Moist Rhubarb Cake
Can I Use Frozen Rhubarb Instead of Fresh?
Yes! You can use frozen rhubarb, but make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help prevent the cake from becoming too watery.
What If I Don’t Have Baking Powder?
If you’re out of baking powder, you can make a substitute by mixing 1/2 teaspoon of baking soda with 1 teaspoon of vinegar or lemon juice for every teaspoon needed. Just make sure to mix it in with your wet ingredients before adding to the batter.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just wrap it tightly to prevent freezer burn!
Can I Add Other Fruits to This Cake?
Absolutely! Feel free to mix in other fruits like strawberries, blueberries, or even chopped apples along with the rhubarb. Just keep in mind that this may alter the overall flavor and sweetness of the cake.
