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I personally use and love these products in my kitchen. I only recommend what I trust!
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I still remember the first time I tasted rhubarb cake. It was at a small county fair, and the bright pink stalks baked into a simple cake created a flavor explosion I hadn't anticipated. That memory fueled my quest to replicate that taste, and after many experiments, I think I've finally nailed it with this recipe for Tangy Rhubarb Bliss Cake! This cake isn't just a dessert; it's a comforting hug in every slice, perfect with a cup of tea on a gloomy afternoon or as a cheerful ending to a family dinner.
What makes this cake so special? It’s the balance of sweet and tart, the moist crumb that melts in your mouth, and the simplicity of preparation. Forget about overly complicated recipes; this one is straightforward, ensuring that even novice bakers can achieve cake perfection. The rhubarb adds a unique tangy flavor that cuts through the sweetness, creating a blissfully balanced treat. I’ve found that using fresh, in-season rhubarb is crucial for the best flavor, but frozen works in a pinch—just make sure to thaw and drain it well.
Required Equipments
- 9x13 inch baking pan
- Electric mixer
- Large bowl
- Whisk
- Wooden skewer
- Small bowl
Tangy Rhubarb Bliss Cake: Frequently Asked Questions
Tangy Rhubarb Bliss Cake
Dive into the sweet and tart world of rhubarb with this Tangy Rhubarb Bliss Cake recipe. It's moist, flavorful, and perfect for any occasion, bringing a delightful twist to classic cake flavors.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents the cake from sticking and ensures easy removal. Trust me, you don’t want to skip this step!
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 3/4 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be noticeably lighter in color and texture.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This ensures even distribution of the leavening agent and seasoning.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; a few streaks of flour are okay at this point.
- Gently fold in 3 cups of chopped rhubarb. Distribute the rhubarb evenly throughout the batter without crushing it. I like to leave some larger pieces for bursts of flavor.
- Pour the batter into the prepared pan and spread evenly. The batter will be quite thick, which is perfectly normal.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on the cake after 30 minutes; oven temperatures can vary.
- While the cake is baking, prepare the glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2-3 tablespoons of milk until smooth. Add a pinch of vanilla for extra flavor, if desired.
- Once the cake is out of the oven, let it cool in the pan for 10-15 minutes before frosting. This prevents the glaze from melting completely.
- Pour the glaze over the warm cake and spread evenly. Let the glaze set for a few minutes before slicing and serving. This gives it a nice, shiny finish.
- Cut, serve, and savor every bite of this tangy bliss!
📝 Notes
- For a richer flavor, try browning the butter before creaming it with the sugar.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
🍎 Nutrition
Calories: 320 kcal
Protein: 3 g
Fat: 13 g
Carbohydrates: 50 g
Fiber: 1 g
Calcium: 50 mg