Bake a Rhubarb Cake

Cake made with rhubarb is always a delicious crowd pleaser and a great way to use up your homegrown rhubarb. Even if guests think they don't like rhubarb, one of these rhubarb cakes will have them wanting more and the recipe as well.

Ingredients

Cake mix rhubarb cake:

  • 1 box white or yellow cake mix
  • Ingredients as listed on cake mixture box needed to make the cake (usually oil, water and eggs)
  • 2-3 cups rhubarb, cut into {{safesubst:#invoke:convert|convert}} cubes
  • 1 cup sugar

Rhubarb cake from scratch:

  • 1 cup of milk
  • 1 tablespoon of cooking vinegar
  • 1½ cups brown sugar
  • 1 cup butter or margarine
  • 1 egg
  • 1 teaspoon baking soda
  • 2 cups plain/all-purpose flour
  • 1 teaspoon vanilla extract (essence)
  • 2 cups uncooked rhubarb, washed and cut into small pieces
  • Topping:
    • ⅓ cup fine or demerara sugar
    • ½ teaspoon cinnamon

Steps

Cake Mix Rhubarb Cake

  1. Preheat the oven. For the temperature, follow the directions on the cake mix box.
  2. Prepare the rhubarb. Wash the rhubarb and cut off any end pieces that are discolored; usually about {{safesubst:#invoke:convert|convert}} off each end.
  3. Cut the rhubarb into {{safesubst:#invoke:convert|convert}} cubes.
  4. Place the cubes of rhubarb into a medium saucepan. Pour in about {{safesubst:#invoke:convert|convert}}, covering the rhubarb and adding a little extra.
  5. Add the cup of sugar.
  6. Turn the stove onto medium high. Cook the rhubarb until it becomes tender. This will take about 7 to 10 minutes.
  7. Remove the pan from the heat. Drain excess liquid if needed but a little liquid is okay.
  8. Make the cake. While the rhubarb is cooking, prepare the cake mix according to the directions on the mixture box. Pour the mixed cake into the cake pan. Do not bake it yet.
  9. Pour the pan of hot, cooked and softened rhubarb slowly and evenly over the top of the unbaked cake mixture. A little of the cooking liquid is okay for moisture but don't add too much.
  10. Bake the cake in the oven. Follow the instructions given with the cake mix. To test when it is done, stick a toothpick into the middle of the cake; the cake is ready when the toothpick comes out clean.
  11. Remove the baked cake from the oven with oven mitts. Allow the cake to cool in the pan for ten minutes, then remove and leave to cool on a wire cooling rack. Wait at least 20 minutes before serving.
  12. Serve. Cut into slices and serve. While it is fine to serve as it is, you could also serve it with something extra, such as Cool Whip, whipped cream or a scoop or two of vanilla ice cream.

Rhubarb Cake from Scratch

This produces a moist cake.

  1. Prepare the baking pan by greasing it or lining with parchment paper. Preheat the oven to 325ºF/160ºC. If you haven't already prepared the rhubarb, do so now by washing it and cutting into small pieces.
  2. Pour the milk and vinegar into a small jug or container. Stir to combine. Leave to one side.
  3. Add the brown sugar, butter and egg to the mixing bowl. Stir to blend together.
  4. Add the baking soda to the milk and vinegar mixture. Stir to dissolve into the liquid.
  5. Pour the milk mixture into the brown sugar mixture. Stir to blend together.
  6. Sift the flour into the batter. Add the vanilla extract. Stir to mix well.
  7. Add the pieces of rhubarb. Stir through gently.
  8. Transfer the batter to the prepared pan. Set aside for a moment while you prepare the topping.
  9. Make the topping. Combine the sugar and cinnamon together. Sprinkle over the top of the cake batter, distributing it evenly and right to the edges.
  10. Place into the preheated oven. Bake for 50 to 60 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  11. Remove from the oven. Allow to cool in the pan for five minutes, then transfer to a wire cooling rack to finish cooling.
  12. Serve. Cut into slices and serve as it is or with whipped cream or even some custard in a little bowl. This goes well with tea and coffee or can be enjoyed as a tasty dessert with some custard over the top.

Tips

  • For the cake mix version, you can add a few drops of red food coloring into the rhubarb mixture for added color.
  • Whipped cream and toasted coconut makes a delicious topping for this cake.

Warnings

  • Rhubarb leaves are poisonous.
  • The saucepan with the rhubarb mix is extremely hot and may splatter if it is still boiling. Pay attention and ensure that children and animals are not near the stove.
  • The cake will be very hot after removing it from the oven.

Things You'll Need

Cake mix rhubarb cake:

  • Square cake pan such - 8"x8" or 9"x9"
  • Mixer or mixing tool
  • measuring cups
  • Medium to large mixing bowl
  • Knife for chopping rhubarb
  • Spatula
  • 1 medium saucepan
  • Oven mitts
  • Wire cooling rack
  • Serving plate(s)

Rhubarb cake from scratch:

  • Cutting board and knife for preparing the rhubarb
  • 9" x 13" baking pan
  • Small jug or container for milk mix; something with a pouring lip is ideal
  • Mixing bowl
  • Mixing implement
  • Flour sifter
  • Wire cooling rack
  • Knife for cutting pieces
  • Serving plates

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References

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