This delicious rhubarb cake by Nigella is a quick and simple treat, perfect for any season. With a soft, buttery crumb and bursts of tangy rhubarb, it’s an easy dessert that uses common pantry ingredients. Enjoy it warm from the oven or with a dollop of cream for an extra touch.
Ingredients Needed:
- 120 ml / ½ cup half-and-half, cream, or buttermilk
- 1 tsp lemon juice
- 115 g / ½ cup unsalted butter
- 200 g / 1 cup granulated sugar, plus 2 tsp for sprinkling
- 1 large egg, at room temperature
- 1½ tsp vanilla extract
- 250 g / 2 cups all-purpose flour, reserving 1 Tbsp to toss with rhubarb
- 2 tsp baking powder
- 1 tsp salt
- 300 g / 2 cups thinly sliced rhubarb
How To Make Rhubarb Cake Recipe?
- Preheat oven: Preheat the oven to 180°C / 350°F and lightly butter a 23cm / 9-inch square baking pan. Line with parchment paper if desired for easy removal.
- Prepare buttermilk substitute: Stir the lemon juice into the half-and-half (or cream/buttermilk) and set aside.
- Cream butter and sugar: In a stand mixer or with electric beaters, cream the butter and sugar until light and fluffy. Add the egg and vanilla, scraping down the bowl as needed.
- Toss rhubarb with flour: Toss the rhubarb with 1 Tbsp of flour and set aside.
- Mix dry ingredients: In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Combine wet and dry ingredients: Add half of the flour mixture to the butter mixture and blend until combined. Pour in the half-and-half mixture and blend again. Add the remaining flour and mix just until combined, avoiding overmixing. Gently fold in the rhubarb (the batter will be thick).
- Spread and bake: Spread the batter into the prepared pan and sprinkle the top with 10 g / 2 tsp of sugar. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool and serve: Allow the cake to cool slightly before cutting into squares and serving.
Recipe Tips:
- Mix gently: After adding the flour, mix just until it’s combined. Overmixing can make the cake dense, so keep it light.
- Coat the rhubarb with flour: Toss the rhubarb in a little flour to help it stay spread out in the batter instead of sinking.
- Line the pan with parchment paper: For easy removal, line your pan with parchment, leaving extra on the edges to lift out the cake without breaking it.
- Check for doneness with a toothpick: Insert a toothpick at the end of baking. It should have moist crumbs, not wet batter.
How To Store Leftovers?
- Refrigerate: First, let the leftover rhubarb cake cool completely to room temperature. Then, place it in an airtight container and refrigerate for up to 4 days to keep it fresh.
- Freeze: To freeze, let the cake cool fully, then wrap individual slices or the whole cake in plastic wrap, followed by foil, and place it in a freezer-safe bag. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight before serving.
Nutrition Facts:
- Calories: 252 kcal
- Total Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 68 mg
- Sodium: 19 mg
- Potassium: 209 mg
- Total Carbohydrate: 34 g
- Dietary Fiber: 2 g
- Sugars: 14 g
- Protein: 5 g
Try More Nigella Lawson Recipes:
- Nigella Carrot Cake Muffins Recipe
- Nigella Banana And Chocolate Chip Cake Recipe
- Nigella Italian Christmas Cake
Nigella Rhubarb Cake Recipe
Description
This delicious rhubarb cake by Nigella is a quick and simple treat, perfect for any season. With a soft, buttery crumb and bursts of tangy rhubarb, it’s an easy dessert that uses common pantry ingredients. Enjoy it warm from the oven or with a dollop of cream for an extra touch.
Ingredients
Instructions
- Preheat oven: Preheat the oven to 180°C / 350°F and lightly butter a 23cm / 9-inch square baking pan. Line with parchment paper if desired for easy removal.
- Prepare buttermilk substitute: Stir the lemon juice into the half-and-half (or cream/buttermilk) and set aside.
- Cream butter and sugar: In a stand mixer or with electric beaters, cream the butter and sugar until light and fluffy. Add the egg and vanilla, scraping down the bowl as needed.
- Toss rhubarb with flour: Toss the rhubarb with 1 Tbsp of flour and set aside.
- Mix dry ingredients: In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Combine wet and dry ingredients: Add half of the flour mixture to the butter mixture and blend until combined. Pour in the half-and-half mixture and blend again. Add the remaining flour and mix just until combined, avoiding overmixing. Gently fold in the rhubarb (the batter will be thick).
- Spread and bake: Spread the batter into the prepared pan and sprinkle the top with 10 g / 2 tsp of sugar. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool and serve: Allow the cake to cool slightly before cutting into squares and serving.
Notes
- Mix gently: After adding the flour, mix just until it’s combined. Overmixing can make the cake dense, so keep it light.
- Coat the rhubarb with flour: Toss the rhubarb in a little flour to help it stay spread out in the batter instead of sinking.
- Line the pan with parchment paper: For easy removal, line your pan with parchment, leaving extra on the edges to lift out the cake without breaking it.
- Check for doneness with a toothpick: Insert a toothpick at the end of baking. It should have moist crumbs, not wet batter.
Nigella Rhubarb Cake Recipe