Quick & Easy Rhubarb Cake

 

Quick and Easy Rhubarb Cake. This is an old fashioned rhubarb cake recipe you are all really going to enjoy. I guarantee!! 

I was gifted with a quantity of rhubarb the other day and since I usually bake my husband something to enjoy at the weekend I decided to bake him a rhubarb cake.  

He does love a piece of cake with his hot drinks.  I don't blame him.  Hot drinks and cakes go together like peas and carrots!

 

This is one of my favourite Rhubarb Cakes. Quick & Easy Rhubarb Cake is extremely easy to make and oh so delicious! I never get tired of it. Never.

This easy rhubarb cake is so moist and delicious and is perfect served cold with whipped cream as a dessert, or just out of hand as a snack cake.

 

Everything for the cake gets beaten together in one bowl.  There no need for multiple bowls like there is with some cakes.

One bowl cake?  Count me in!

 

You beat together the cake ingredients, easy peasy, beginning with the eggs and sugar.  I like to beat them until they are really light in colour.  

The volume will also increase somewhat and it will become thick.

 

I use Vanilla Paste for this because I love the depth of vanilla flavour it gives to bakes, plus the little flecks of vanilla seeds throughout the batter are also nice. 

You can totally use ordinary vanilla extract if you wish. Just don't use the artificial stuff.  Pure is always better.

 

There is not much leavening in the cake. Only 3/4 of a teaspoon, which is why you should beat the eggs and sugar together until light.  This will give your cake more volume. 

Its simple chemistry.

 

The rhubarb is chopped and scattered over top of the batter in the cake tin. I love the way it looks on top of the cake. 

It couldn't be easier.

 

I love the way it bakes up.

With little dimples and studded pink craters  . . .  you scatter some granulated sugar over top prior to baking  . . .  which gives the top of the cake a bit of a crunch.

 

You can see how beautiful the texture of this cake is.  The rhubarb also stays near the surface instead of sinking down, which I like.

 

You could of course serve it warm with a good vanilla ice cream.

 

I like to serve it with dollops of lightly whipped double cream . . .  that is heavy cream to any North Americans . . .

 

I don't sweeten the cream or anything  . . .  I just whip it (by hand) until soft peaks form. I don't use squirty cream if I can help it, not ever. 

Squirty cream never holds up.  I think its quite yucky to be honest.

 

It never quite comes close to the pleasure and quality of real whipped cream.  Never.

  

In any case, this is a cake I think most people who love rhubarb will enjoy. I bake it at least once during rhubarb season myself.

RECIPE HERE

Yield: one 9-inch cake

Author: Marie Rayner

Quick and Easy Rhubarb Cake

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

A simple cake with a beautiful texture and wonderful flavours.

Ingredients

• 130g granulated sugar (2/3 cup)
• 3 large free range eggs
• 3 TBS butter, melted
• 2 TBS whole milk
• 1 tsp vanilla bean paste
• 150g plain flour (1 cup +2 TBS all-purpose)
• 3/4 tsp baking powder
• pinch of salt
• 2 large sticks of rhubarb, diced (about 2 cups)
• 2 TBS granulated sugar to sprinkle

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Generously spray a 9-inch round cake tin with canola cooking spray. Set aside.
2. Beat the eggs and first amount of sugar together in a bowl until light. Beat in the melted butter, vanilla bean paste and milk.
3. Whisk together the flour, baking powder and salt, Stir into the creamed mixture to combine well together.
4. Pour/scrap into the prepared baking tin. Scatter the chopped rhubarb over top. Sprinkle with the 2 TBS granulated sugar.
5. Bake in the preheated oven for 30 minutes, or until a skewer inserted in the center comes out clean.
6. Allow to cool in the tin on a wire rack. Cut into wedges to serve.
7. I like to dust it with icing sugar and serve with softly whipped cream.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

 

Oh how I wish I could sit down and eat a whole piece of this. I'm afraid I am paying for the sins of my youth in my old age.  Oh well . . .  I did have a tiny bite and my husband ate the rest.  Its called quality control. I wouldn't want to feed him anything nasty . . . 😏 

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.