Grandma’s Rhubarb Cake

Grandma’s Rhubarb Cake is a classic dessert that brings back fond memories of family gatherings and warm summer afternoons. This cake features a delightful combination of tart rhubarb and sweet streusel topping that makes it irresistible. The soft, moist cake serves as the perfect base for the tangy rhubarb, while the crunchy streusel adds a delightful texture. It’s a simple yet satisfying treat that can be enjoyed on its own or paired with a scoop of ice cream. Whether you are baking this cake for a family celebration or just because, Grandma’s Rhubarb Cake is sure to please everyone at the table.

Rhubarb, often considered a vegetable, has a unique tart flavor that complements the sweetness of the cake perfectly. This versatile ingredient is not only delicious but also packed with vitamins and antioxidants. The smell of this cake baking in the oven will fill your home with a warm, inviting aroma, reminding you of days spent baking with loved ones.

This recipe is easy to follow, making it suitable for beginners and experienced bakers alike. Let’s dive into the ingredients and directions to make this delightful dessert together!

Ingredients about Grandma’s Rhubarb Cake

List of ingredients with measurements

• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 1 cup sour cream
• 3 cups diced rhubarb

For the streusel:

• 1 cup white sugar
• 1/4 cup butter, softened
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon

Optional ingredient substitutions

If you don’t have rhubarb on hand, you can substitute it with other fruits like apples, peaches, or berries to create a delicious twist on this cake. Instead of sour cream, you could use plain yogurt for a similar texture and flavor. If you prefer a healthier option, consider using whole wheat flour in place of all-purpose flour. Sweeteners like brown sugar can also be used in the streusel for a richer flavor.

How to Make Grandma’s Rhubarb Cake

Step 1: Gather all ingredients

Start by gathering all the ingredients you will need for this recipe. Make sure the butter is softened so it mixes easily into the streusel. It’s always a good idea to have everything at room temperature, especially the eggs and sour cream, for a smoother batter.

Step 2: Preheat the oven and prepare the baking dish

Preheat your oven to 350 degrees F (175 degrees C). While the oven is heating, grease and flour a 9×13 inch baking dish to prevent the cake from sticking. This step is crucial to ensure your cake comes out of the pan cleanly.

Step 3: Make the cake batter

In a large mixing bowl, stir together the all-purpose flour, white sugar, baking soda, and salt. Mix these dry ingredients well to ensure even distribution. Next, add the beaten eggs and sour cream to the dry mixture. Stir until the batter is smooth and free from lumps. Finally, gently fold in the diced rhubarb, being careful not to overmix, as you want to maintain some texture.

Step 4: Pour the batter into the baking dish

Once your batter is ready, pour it into the greased and floured baking dish. Spread the mixture evenly across the dish using a spatula. This ensures that the cake bakes evenly and rises properly.

Step 5: Prepare the streusel topping

In a medium mixing bowl, combine the white sugar and softened butter. Use a fork or pastry cutter to blend them together until the mixture is smooth. Next, add the all-purpose flour and ground cinnamon. Stir these ingredients until the mixture becomes crumbly. This texture is perfect for creating a delicious streusel topping that will add crunch to your cake.

Step 6: Add the streusel to the cake

Sprinkle the streusel mixture evenly over the batter in the baking dish. Don’t worry if it looks like a lot – the streusel will bake down nicely and become a delightful topping for the final cake.

Step 7: Bake the cake

Place the baking dish in the preheated oven and bake for about 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. It’s important to keep an eye on the cake in the last few minutes of baking to avoid overcooking.

Step 8: Let it cool and enjoy

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. After that, you can slice it into squares and serve it warm or at room temperature. Enjoy this cake as a sweet treat for breakfast, lunch, or dessert!

How to Serve Grandma’s Rhubarb Cake

Best ways to serve Grandma’s Rhubarb Cake

Grandma’s Rhubarb Cake can be served in a variety of ways. It’s delicious on its own, but you can elevate it further by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The cold creaminess balances the tartness of the rhubarb perfectly, making each bite a delightful experience.

Serving suggestions or pairings

For added flavor, try pairing this cake with a drizzle of warm caramel sauce or a sprinkle of powdered sugar on top. It also pairs wonderfully with a cup of tea or coffee, making it a great addition to your afternoon snack or dessert table.

How to Store Grandma’s Rhubarb Cake

Proper storage methods

To keep Grandma’s Rhubarb Cake fresh, store it in an airtight container at room temperature. If you live in a particularly warm climate, you may want to store it in the refrigerator to prolong its freshness. It will typically stay good for about 3-4 days.

Tips for reheating or freezing

If you want to enjoy your cake later, consider freezing individual slices. Wrap each slice in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy a slice, simply remove it from the freezer and let it thaw in the refrigerator overnight, or pop it in the microwave for a quick reheating.

Tips to Make Grandma’s Rhubarb Cake

Common mistakes to avoid

One common mistake when baking this cake is overmixing the batter after adding the rhubarb. Keep in mind that gentle folding will create a better texture. Be cautious not to skip greasing the baking dish, as this will make it hard to remove the cake later. Lastly, avoid opening the oven door too frequently during baking, as this can cause the cake to sink in the middle.

Helpful tips for better results

For even better results, experiment with different types of rhubarb, as some are sweeter than others. If you like a sweeter cake, you can also increase the sugar slightly. Make sure to measure your ingredients accurately, as baking relies on precise measurements. Adding a pinch of vanilla extract to the batter can enhance the flavor beautifully as well.

Variation of Grandma’s Rhubarb Cake

Suggested variations or twists on the recipe

Feel free to get creative with this recipe by adding nuts like chopped walnuts or pecans for an additional crunch. You could also incorporate other fruits such as strawberries or blueberries to mix with the rhubarb, thus creating a delightful fruit medley in your cake. For a more decadent version, consider adding chocolate chips or drizzling chocolate frosting on top after baking.

Adjustments for dietary preferences

For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend. You can also use non-dairy yogurt or sour cream for a lactose-free option. If you prefer a lower sugar content, substitute some of the sugar with natural sweeteners like honey or maple syrup, but keep in mind that this may change the overall texture of the cake.

FAQs

What can I do if the dish isn’t turning out right?

If your cake comes out too dry, it may have baked too long. Keep an eye on it in the last few minutes of baking. If the cake doesn’t rise, double-check that your baking soda is fresh, as expired leavening agents can lead to flat cakes.

Can I make this ahead of time?

Absolutely! Grandma’s Rhubarb Cake can be made a day or two in advance. Just store it properly in an airtight container, and it will be delicious and ready to serve when you need it.

What can I substitute for ingredients?

You can make several substitutions as mentioned earlier. Yogurt can replace sour cream, and various fruits can be substituted for rhubarb. For an egg substitute, consider using applesauce or mashed bananas. Enjoy switching up the ingredients to suit your taste or dietary needs!

In conclusion, Grandma’s Rhubarb Cake is not just a dessert, but a beautiful reminder of the simple joys of baking and sharing food with loved ones. With its balanced flavors and textures, it’s a cake perfect for any occasion. So gather your ingredients and create this delightful cake that is sure to bring warmth and happiness to your home. Happy baking!

Print