Rhubarb cake

Rhubarb Cake with Rhubarb Sauce - A Springtime Delight

Preparation time: 15 minutes
Baking time: 30-40 minutes
Total time: 55-55 minutes
Number of servings: 8

Looking for a quick and delicious dessert recipe? I invite you to discover the magic of rhubarb cake! This simple yet refined recipe combines the sweetness of sugar with the tartness of rhubarb, resulting in a treat for the taste buds. Additionally, the rhubarb sauce adds a surprising note that will transform each serving into a true culinary experience. But first, let’s get acquainted with rhubarb.

Rhubarb, a plant with succulent stalks and green leaves, has been used in cooking for centuries, popular for its tangy flavor and crunchy texture. This rhubarb cake is perfect for warm spring or summer days, making it ideal as both a dessert and a tea-time snack. Now, let’s get to work!

Ingredients

For the cake:
- 5 stalks of rhubarb
- 1 tablespoon of sugar
- 1 packet of vanilla sugar
- 4 eggs
- 100 g butter (at room temperature)
- 250 g sugar
- 50 ml warm milk
- 250 g flour (sifted)
- 10 g baking powder
- a pinch of salt

For the sauce:
- 2 stalks of rhubarb
- 1 cup water
- 1 cup sugar

Step by step to success

1. Preparing the rhubarb: Start by washing the 5 stalks of rhubarb well. Make sure to remove any impurities. Cut the rhubarb in half for easier handling. Use a knife or simply your hands; the skin will peel off easily. Cut the pieces into small cubes and mix them with 1 tablespoon of sugar and the packet of vanilla sugar. This step will help extract the juice from the rhubarb, enhancing the flavor.

2. Creating the batter: In a large bowl, cream the butter (at room temperature) with 250 g of sugar until fluffy. It’s important for the butter to be soft to combine well with the sugar. Add the eggs one at a time, mixing well after each addition. Here, patience is key; a well-homogenized mixture will make the cake fluffier.

3. Adding the dry ingredients: In another bowl, combine the sifted flour with the baking powder and a pinch of salt. Sifting the flour is an important trick to avoid lumps and achieve a fine texture. Gradually add the flour mixture to the butter and egg mixture, alternating with the warm milk. Mix gently until well combined.

4. Assembling the cake: Grease a large baking pan with butter and dust it with flour, ensuring it is evenly distributed to prevent sticking. Pour the batter into the pan and evenly distribute the drained rhubarb cubes on top. Each piece of rhubarb will add a note of freshness and a delicious contrast of flavors.

5. Baking: Preheat the oven to 180 degrees Celsius. Place the pan in the oven and bake the cake for 30-40 minutes. A helpful suggestion is to check the cake with a toothpick; if it comes out clean, it means it’s ready.

6. Preparing the sauce: While the cake is in the oven, you can prepare the rhubarb sauce. Cut the 2 stalks of rhubarb (with skin) into small pieces. Place them in a saucepan along with one cup of sugar and one cup of water. Boil over medium heat for 15-20 minutes, stirring occasionally. The sauce should have the consistency of a jam. Once cooled, it will thicken even more.

7. Serving: After the cake has completely cooled, cut it into squares and serve it with the rhubarb sauce on top. This sauce will add a touch of elegance and enhance the flavor of the cake.

Useful tips and variations

- Calories and nutritional benefits: A serving of rhubarb cake has approximately 180-200 calories, making it a relatively light choice for a dessert. Rhubarb is rich in vitamins K, C, and antioxidants, making it a healthy choice for those who want to enjoy sweets without too many worries.

- Variations: If you want to experiment, you can add chopped nuts or coconut flakes to the cake batter for a crunchy texture. Additionally, replacing some of the flour with whole wheat flour will add extra nutrients.

- Frequently asked questions:
- Can I use frozen rhubarb? Yes, but make sure to thaw and drain it well to avoid excess water in the cake.
- How can I store the cake? It keeps well in the refrigerator, covered, for 3-4 days.

- Serving suggestions: Rhubarb cake pairs wonderfully with a scoop of vanilla ice cream or a sweet cream sauce. These will add a touch of creaminess and perfectly contrast with the tartness of the rhubarb.

In conclusion, this rhubarb cake is more than just a simple dessert - it’s an invitation to celebrate spring with its fresh and balanced flavors. So gather your ingredients, invite your friends and family, and enjoy a sweet and flavorful moment! Enjoy your meal!