Description
Delightful rhubarb cake brings Italian garden charm to dessert tables. Sweet-tart flavors and rustic texture invite warm memories of countryside baking, offering pure comfort with each delectable slice.
Ingredients
Scale
Main Ingredients:
- 2 cups chopped fresh rhubarb
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- ½ cup sour cream or plain yogurt
Leavening Agents and Seasoning:
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Binding and Flavoring Ingredients:
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Topping:
- 2 tablespoons sugar
- ½ teaspoon cinnamon
Instructions
- Prepare the baking vessel by generously coating a 9×13-inch pan with butter or lining it with parchment paper. Position the oven rack in the center and warm the oven to 350F (175C).
- In a spacious mixing bowl, transform butter and sugar into a creamy, aerated mixture using an electric mixer. Continue blending until the texture becomes light and voluminous.
- Incorporate eggs individually, thoroughly integrating each one before adding the next. Pour in vanilla extract and sour cream, stirring until the mixture appears smooth and uniform.
- Create a separate container and sift together flour, baking powder, baking soda, and salt. Gradually introduce the dry ingredients into the wet mixture, stirring gently to maintain the batter’s delicate structure.
- Delicately fold chopped rhubarb into the batter, ensuring even distribution without overmixing.
- Transfer the batter into the prepared pan, spreading it evenly with a spatula. Sprinkle a mixture of cinnamon and sugar across the surface for an aromatic, caramelized topping.
- Slide the pan into the preheated oven and bake for 35-40 minutes. The cake is ready when a slender wooden pick emerges clean after piercing the center.
- Allow the cake to rest and cool completely within the pan, which helps it set and become more stable. Slice into generous squares and serve as a rustic dessert, optionally accompanied by a cloud of whipped cream.
Notes
- Swap out rhubarb with seasonal fruits like strawberries or blueberries for a delightful twist on the classic recipe.
- Reduce sugar content by using fresh rhubarb’s natural tartness and adding a touch of honey or maple syrup for balanced sweetness.
- Create a gluten-free version by substituting all-purpose flour with almond flour or a gluten-free baking mix for those with dietary restrictions.
- Enhance the cake’s moisture by not overmixing the batter and ensuring rhubarb pieces are evenly distributed for consistent texture throughout.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg