Spicy Rhubarb Cake
Indulge in the perfect balance of sweet and tangy with this Spicy Rhubarb Cake, a moist and aromatic treat that’s sure to impress! Featuring tart rhubarb tucked into a warmly spiced batter infused with cinnamon, ginger, and nutmeg, this cake delivers a cozy yet vibrant flavor profile. The creamy richness of butter and vanilla pairs beautifully with the subtle caramel notes of brown sugar, creating a cake that's both tender and flavorful. Ready in just over an hour, this easy-to-follow recipe is ideal for showcasing seasonal rhubarb and makes a delightful dessert or teatime companion. Serve it as is or with a dusting of powdered sugar and a dollop of whipped cream for ultimate indulgence.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 350 grams rhubarb
- 240 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 115 grams unsalted butter, softened
- 200 grams granulated sugar
- 50 grams light brown sugar, packed
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 120 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Wash and dice the rhubarb into small 1/2-inch pieces. Set aside.
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Set aside.
In a large mixing bowl, use a handheld or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined. Do not overmix.
Fold the diced rhubarb gently into the batter using a spatula, ensuring even distribution.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before serving.
Optional: Dust with powdered sugar or serve with whipped cream for extra indulgence.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 38.5 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
