Rhubarb Cake Recipe

Rhubarb squares in a 13x9x2-inch pan, in Dan's hands with a green gingham napkin.

Course: Dessert

Cuisine: American

Keyword: easy rhubarb cake, rhubarb cake, rhubarb cake recipe

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 359kcal

This cake comes from my sister Peg via one of our favorite cookbooks, Recipes from a Very Small Island. The batter is of the highest order, and the cake a light, moist texture (I substitute the sour cream with yogurt). Don’t let the bit of shortening scare you off. Assuming none of us eat very much of it in general, a little in your cake here won’t hurt! Softened butter replaces it fine.

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Equipment

1 (13x9x2-inch) Pan
2 Small Bowls
1 Stand Mixer Fitted with a Paddle Attachment

Ingredients

2 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup toasted walnuts finely chopped
1 teaspoon cinnamon
1 1/2 cups light brown sugar packed
1/2 cup solid vegetable shortening
1 large egg room temperature
2 teaspoons rose water
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup plain whole milk yogurt or sour cream
1/2 pound rhubarb chopped (about 3 stalks, or 1 ½ cups chopped)

Instructions

Preheat the oven to 350° F. Coat a 13x9x2-inch pan with one tablespoon of the butter, then dust with a tablespoon of flour and tap out any excess.
In a small bowl, combine 1 tablespoon of melted butter, granulated sugar, walnuts, and cinnamon to form a crumble. Set aside.
In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the brown sugar, shortening, egg, vanilla, and rose water on medium speed until light and creamed.
In another bowl, whisk the flour, baking soda and salt.
With the mixer on low speed, alternate adding the yogurt and the flour mixture in a few additions each, beating until a thick batter forms.
Using a spatula, fold in the chopped rhubarb. Scrape the batter into the prepared baking pan and spread the batter evenly in the pan. Top evenly with the nut crumble.
Bake for 40 to 50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Cool completely and serve in squares directly from the pan.

Notes

Storage: Store leftovers at room temperature for up to 3-4 days or in the freezer for up to three months

Nutrition