Tart & Sweet Rhubarb Cake Recipe: A Homemade Spring Delight

Sweet summer memories dance through my rhubarb cake, a delightful dessert that captures garden-fresh moments.

Tangy stalks bring unexpected brightness to every delectable slice.

Vibrant pink ribbons of fruit weave magic into soft, tender crumb.

Local farmers carefully cultivate these crimson treasures, ensuring peak flavor and remarkable texture.

Rustic baking techniques blend simple ingredients into something extraordinary.

Generous portions invite leisurely afternoon conversations and shared laughter.

Savor each delicious bite and let this cake transport you to sunshine-filled memories.

Nigella Rhubarb Cake Questions And Answers

• Is rhubarb safe to eat raw?

No, rhubarb leaves contain toxic oxalic acid. Always use only the stalks for cooking and discard the leaves completely.

• How do I choose the best rhubarb for this cake?

Select firm, crisp stalks with bright color. Avoid limp or very thick stalks, as they can be stringy and less flavorful.

• Can I substitute sour cream in this recipe?

Yes, Greek yogurt works perfectly as a direct replacement. It provides similar moisture and tangy flavor to the cake.

• How can I tell if the cake is fully baked?

Insert a toothpick into the center – if it comes out clean with just a few moist crumbs, the cake is done. Avoid wet batter on the toothpick.

Why Nigella Rhubarb Cake Is A Tasty Treat

• Conquer Baking Complexity: Perfect for novice bakers with straightforward steps that guide you through creating a delicious dessert without intimidating techniques.
• Celebrate Seasonal Freshness: Rhubarb shines in this cake, transforming a simple ingredient into a spectacular treat that captures the essence of spring and early summer.
• Family-Friendly Comfort: A homestyle cake that brings everyone together, offering a delightful blend of sweet and tangy flavors that appeal to both kids and adults.
• Quick Crowd-Pleaser: Minimal ingredients and simple preparation make this cake an ideal option for spontaneous gatherings or last-minute dessert cravings.

What Goes Into Nigella Rhubarb Cake

• All-Purpose Flour: A fundamental ingredient that provides structure to the cake.
• Sugar: Adds sweetness and helps create a tender texture.
• Eggs: Bind the ingredients together and provide richness.
• Sour Cream: Contributes moisture and a subtle tangy flavor to the cake.

• Rhubarb: A tart seasonal vegetable that adds a vibrant, slightly acidic taste to the dessert.

• Butter, Sugar: Combine to create a rich, crumbly sweet layer on top of the cake.
• Flour: Helps bind the streusel topping.

• Cinnamon, Salt: Enhance the overall flavor profile of the cake.

Baking Instructions For Nigella Rhubarb Cake

Step 1: Preheat The Oven

Get your oven warmed up to a toasty 350°F (175°C). Grab a baking pan and give it a quick spray of cooking oil, then dust it with a light coating of flour to prevent sticking.

Step 2: Create The Cake Batter

In a mixing bowl, combine all your dry ingredients. In a separate bowl, whisk together eggs and sour cream until smooth. Gently fold the wet mixture into the dry ingredients, blending until just combined. Be careful not to overmix.

Step 3: Add Rhubarb Goodness

Carefully fold chopped rhubarb pieces into the cake batter, distributing them evenly throughout the mixture.

Step 4: Prepare The Streusel Topping

In another bowl, cream together butter and sugar until light and fluffy.

• Softened butter
• Granulated sugar

Mix in flour until the topping becomes crumbly and resembles coarse breadcrumbs.

Step 5: Assemble The Cake

Pour the batter into the prepared baking pan, spreading it out evenly. Sprinkle the streusel topping generously over the surface.

Step 6: Dust With Warmth

Lightly dust the top of the cake with ground cinnamon for an extra layer of flavor.

Step 7: Bake To Perfection

Slide the pan into the preheated oven and bake for 45 minutes. The cake is ready when a toothpick inserted into the center comes out clean.

Step 8: Cool And Enjoy

Let the cake cool for a few minutes before slicing. Serve warm or at room temperature for maximum deliciousness.

Simple Tips For Nigella Rhubarb Cake

• Select Fresh Rhubarb: Choose bright pink or deep red stalks for the most vibrant color and sweetest flavor, avoiding any woody or stringy pieces.
• Prep Rhubarb Carefully: Wash stalks thoroughly and trim ends, then slice into uniform 1/2-inch chunks to ensure even baking and consistent texture throughout the cake.
• Control Moisture Levels: Pat rhubarb pieces dry with paper towels to prevent excess liquid from making the cake soggy and compromising its delicate crumb.
• Balance Sweetness: Rhubarb is naturally tart, so consider adding an extra tablespoon of sugar to the batter if you prefer a sweeter dessert.

Fresh Ideas For Nigella Rhubarb Cake

• Gluten-Free Rhubarb Cake: Swap regular flour with almond or gluten-free blend for a celiac-friendly version.
• Vegan Rhubarb Delight: Replace eggs with flax eggs, use coconut cream instead of sour cream, and swap butter with coconut oil.
• Berry Burst Rhubarb Cake: Mix in strawberries or raspberries with rhubarb for a fruity flavor explosion.
• Nutty Crunch Variation: Add chopped almonds or pecans to the streusel topping for extra texture and richness.

Top Pairings For Nigella Rhubarb Cake

• Pair Sweet Vanilla Ice Cream: Creamy vanilla ice cream balances the tangy rhubarb, creating a delightful temperature and flavor contrast that melts beautifully on warm cake slices.
• Complement with Chamomile Tea: Delicate chamomile tea softens the cake's sharp rhubarb notes, offering a soothing and gentle accompaniment that enhances the dessert's subtle sweetness.
• Match with Whipped Mascarpone Cream: Light, silky mascarpone cream adds luxurious richness, cutting through the rhubarb's tartness and providing a smooth, elegant finishing touch to each bite.

How To Store Nigella Rhubarb Cake Properly

• Store covered cake in airtight container for up to 4 days. Keep in cool section of refrigerator to maintain freshness and prevent moisture loss.
• Wrap entire cake tightly with plastic wrap, then aluminum foil. Freeze for maximum 2 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions. Wrap each slice separately in plastic wrap, then place in freezer bag. Defrost individual slices quickly at room temperature or microwave for 30-45 seconds.
• Warm refrigerated or thawed cake slices in microwave for 15-20 seconds. Alternatively, place in preheated oven at 300F for 5-7 minutes to restore original texture and bring back slightly crisp streusel topping.

Rhubarb Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 31 reviews

• Total Time: 1 hour
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Rhubarb cake brings delightful springtime memories with sweet-tart flavors dancing across your palate. Rich crumb and tender texture make this dessert a perfect companion for afternoon tea or casual gatherings with friends.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups rhubarb, diced
• 2 cups all-purpose flour
• 2 eggs, beaten
• 1 cup sour cream
• 1/4 cup butter, softened

Sweeteners:

• 2 1/4 cups white sugar

Dry Ingredients and Spices:

• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup flour
• 1/4 teaspoon cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a baking tin by greasing and dusting with flour to prevent sticking.
2. In a mixing bowl, thoroughly combine the dry ingredients, ensuring an even distribution of all powdery components.
3. In a separate bowl, whisk eggs and sour cream until smooth and well-integrated, creating a creamy liquid base.
4. Gently fold the egg-cream mixture into the dry ingredients, stirring carefully to maintain a light, airy texture without overmixing.
5. Incorporate fresh rhubarb pieces into the batter, distributing them evenly throughout the mixture.
6. Transfer the batter into the prepared baking tin, spreading it smoothly and ensuring an even surface.
7. Create the streusel topping by creaming together sugar and butter until light and fluffy, then gradually mix in flour to form a crumbly texture.
8. Sprinkle the streusel mixture generously over the cake batter, covering the entire surface.
9. Dust the top with a light layer of ground cinnamon for an aromatic finish.
10. Place in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove from the oven and allow to cool slightly before serving, letting the cake settle and flavors meld together.

Notes

• Use room temperature eggs and sour cream for smoother batter integration and consistent cake texture.
• Choose fresh, firm rhubarb stalks with bright color for maximum flavor and less water content during baking.
• Consider reducing sugar by 25% if using very tart rhubarb or prefer less sweetness, as the fruit naturally provides tartness.
• Gluten-free option: Replace wheat flour with almond or gluten-free blend, ensuring same volume measurements for best results.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290 kcal
• Sugar: 23 g
• Sodium: 180 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg