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I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, let's be real. Baking can sometimes feel…intimidating. I get it. But trust me, this Rhubarb Cheesecake Cake is different. It's like that friend who’s always up for a good time and never takes themselves too seriously. The kind of friend who, you know, might accidentally wear mismatched socks but somehow still manages to look effortlessly chic. This cake is forgiving, adaptable, and absolutely bursting with flavor, even if you make a little mistake. Think of it as a celebration of all things spring, from the bright pink rhubarb stalks popping up in gardens to the sunshine that finally coaxes us out of our winter hibernation. The combination of tart rhubarb, creamy cheesecake, and tender cake is like a symphony in your mouth. One of my friends told me she served it at her Easter brunch and it was the star of the show. Even her picky uncle loved it!
The beauty of this recipe lies in its simplicity and the flexibility it offers. Don't have rhubarb? Try using strawberries or raspberries for a similar tangy-sweet flavor. Feeling adventurous? Add a hint of lemon zest to the cheesecake filling or sprinkle some chopped nuts on top for added texture. It’s your cake, after all, so feel free to get creative and make it your own! I know, I know, sometimes I don't feel like baking but want something that tastes awesome. This recipe is quick, you get a fantastic rhubarb dessert on the table with very little effort. I’ve made this cake so many times. It’s become a go-to for potlucks, birthdays, and those 'just because' moments when you need a little something special to brighten your day. My grandma used to say that baking is an act of love, and I couldn't agree more. Every time I make this cake, I feel like I'm sharing a little piece of myself with the people I care about.
Required Equipments
- 9-inch Springform Pan
- Electric Mixer
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Wire Rack
Rhubarb Cheesecake Cake: A Springtime Delight: Frequently Asked Questions
Rhubarb Cheesecake Cake: A Springtime Delight
Dive into spring with this luscious Rhubarb Cheesecake Cake! Combining the tangy zest of rhubarb with the creamy comfort of cheesecake, all nestled in a moist cake base, it's a dessert that’s sure to impress—and surprisingly simple to make.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 30 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Alright, let's get started! First things first, preheat your oven to 350°F (175°C). This is crucial, so don’t skip it! And grease and flour a 9-inch springform pan. Trust me, using a springform pan will make your life so much easier when it's time to release the cake. If you don't have one, a regular cake pan will do, but be sure to line it with parchment paper with a little overhang for easy removal.
- Now, let’s tackle the cake. In a large mixing bowl, cream together 1/2 cup (1 stick) of softened butter and 1 cup of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step; the fluffier the better!
- Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next. You don't want any eggy surprises in your cake!
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 3/4 teaspoons of baking powder, and 1/4 teaspoon of salt. This ensures that the baking powder is evenly distributed throughout the flour, which will result in a more evenly risen cake. I never measure!
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing can lead to a tough cake. The batter should be smooth but not too thin.
- Pour the cake batter into the prepared springform pan and spread it evenly. Set it aside for now.
- Time for the cheesecake layer! In another large mixing bowl, beat 8 ounces of softened cream cheese with 1/3 cup of granulated sugar until smooth and creamy. Again, make sure the cream cheese is at room temperature for best results. Lumps are no fun.
- Beat in 1 large egg and 1/2 teaspoon of vanilla extract until just combined. Overmixing at this stage can also lead to a less-than-perfect cheesecake texture.
- Gently spread the cheesecake filling over the cake batter in the springform pan. Try to create an even layer, but don't worry too much if it's not perfect. The rhubarb will cover any imperfections.
- Now for the star of the show: the rhubarb! In a medium bowl, toss 2 cups of chopped rhubarb with 2 tablespoons of granulated sugar. This helps to draw out some of the moisture from the rhubarb and sweeten it slightly.
- Arrange the sugared rhubarb evenly over the cheesecake filling. You can create a pretty pattern if you're feeling fancy, or just scatter it randomly. Either way, it'll taste amazing.
- Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top of the cake should be golden brown, and the cheesecake filling should be set but still slightly jiggly.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes before releasing it from the springform pan. This allows the cake to set slightly and prevents it from cracking.
- Transfer the cake to a wire rack and let it cool completely before serving. If you're feeling extra fancy, dust it with powdered sugar before serving. A scoop of vanilla ice cream or a dollop of whipped cream would also be a delicious addition.
- Enjoy your masterpiece!
📝 Notes
- For a tangier flavor, add 1 tablespoon of lemon juice to the cheesecake filling.
- If you don't have rhubarb, substitute with 2 cups of chopped strawberries or raspberries.
🍎 Nutrition
Calories: 350 kcal
Protein: 6 g
Fat: 18 g
Carbohydrates: 45 g
Fiber: 2 g
Calcium: 50 mg
