Simple and delicious rhubarb cake recipe.
- Carbohydrate 35.3605749772806 g
- Cholesterol 47.993750026605 mg
- Fat 18.1900999869531 g
- Fiber 0.78436411681103 g
- Protein 2.20308923855626 g
- Saturated Fat 11.4414919276096 g
- Serving Size 1 1 Serving (88g)
- Sodium 327.32744938882 mg
- Sugar 34.5762108604696 g
- Trans Fat 1.30804513037896 g
- Calories 308 calories
Step-by-step
- In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
- In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
- Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
- Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
While a standard fruit crisp relies on a heavy oat topping to balance tart stalks, this structure uses a tender butter cake base to absorb the sharp juices of spring vegetation. Baking with freshly harvested stalks introduces a crisp snap and vibrant tartness that heavily influences the final crumb structure. Thawed frozen stalks, conversely, release significantly more cellular water upon heating, which can create dense pockets in the batter unless drained thoroughly or tossed with an extra pinch of flour to absorb excess moisture.
Judging Doneness Without a Probe
Standard metal skewers or wooden toothpicks serve as the primary diagnostic tools for this 9x13 inch pan. Insert the testing implement directly into the center of the crumb mass rather than near the sugary topping. Pull the tester out immediately; wet batter clinging to the surface indicates the interior requires more time in the 350 degrees F heat, while a few moist crumbs signal proper completion.
- Ensure butter is fully softened to 65 degrees F before creaming with sugars to incorporate maximum air.
- Toss the chopped stalks in flour immediately before folding to prevent them from sinking to the bottom of the baking dish.
- Store leftovers covered at room temperature for up to three days or refrigerate for five.
