Why make this recipe
Homemade Lemon Rhubarb Cake is a delightful treat that combines the tartness of rhubarb with the bright flavor of lemon. This cake is perfect for spring and summer and is a great way to use fresh rhubarb. The balance of sweet and tangy makes it a favorite for gatherings and family dinners. Plus, it’s simple to make with basic ingredients you probably already have at home!
How to make Homemade Lemon Rhubarb Cake
Ingredients:
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, combine the chopped rhubarb and sugar. Let it sit for about 10 minutes.
- In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Fold in the rhubarb mixture.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once done, let it cool for a few minutes before removing from the pan. Serve warm or at room temperature.
How to serve Homemade Lemon Rhubarb Cake
You can serve the Homemade Lemon Rhubarb Cake plain or dusted with powdered sugar for a simple touch. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy it with coffee or tea for a lovely afternoon treat!
How to store Homemade Lemon Rhubarb Cake
To store the cake, wrap it in plastic wrap or keep it in an airtight container. It can be kept at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, consider freezing it. Just make sure to wrap it well before placing it in the freezer!
Tips to make Homemade Lemon Rhubarb Cake
- Make sure the rhubarb is tender and fresh for the best flavor.
- To avoid a soggy bottom, let the rhubarb mixture sit with sugar for about 10 minutes before adding it to the batter.
- Don’t overmix the batter to keep the cake light and fluffy.
Variation
If you want to try something different, you can add nuts or spices like cinnamon to the batter. Chopped walnuts or pecans add a nice crunch, while a pinch of cinnamon can enhance the flavor.
FAQs
1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before adding it to the batter.
2. Can I replace sugar with a sugar substitute?
Yes, you can use a sugar substitute if you prefer. Just check the conversion ratio to ensure it measures correctly.
3. What can I do if I can’t find rhubarb?
If you can’t find rhubarb, you can substitute it with diced strawberries or a mix of other berries for a different twist on the cake.
Lemon Rhubarb Cake
Ingredients
Main ingredients
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, combine the chopped rhubarb and sugar. Let it sit for about 10 minutes.
- In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Fold in the rhubarb mixture.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once done, let it cool for a few minutes before removing from the pan. Serve warm or at room temperature.