Delicious Recipe For Rhubarb Cake With Cream
Ingredients:
This delicious rhubarb cake with cream only requires a few simple ingredients. You will need 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, 1/2 cup of butter, 1 cup of white sugar, 2 eggs, 1 teaspoon of vanilla extract, 1 cup of milk, 2 cups of diced rhubarb and 1/4 cup of white sugar for the topping.
Instructions:
Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9-inch round cake pan. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix until combined. Stir in the vanilla extract and milk. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Add the diced rhubarb and mix until just combined. Pour the batter into the prepared cake pan and spread evenly. Sprinkle the 1/4 cup of white sugar over the top of the cake. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes before inverting it onto a cooling rack.
Nutrition:
This delicious rhubarb cake with cream is full of nutritious ingredients. The butter and eggs provide healthy fats, proteins and vitamins. The all-purpose flour, baking powder, baking soda, and cinnamon provide complex carbohydrates, fiber, iron and other essential vitamins and minerals. The milk provides additional protein and calcium. And the rhubarb provides vitamin K, vitamin C, calcium, magnesium, and potassium. All of these ingredients come together to create a tasty and nutritious treat.
Serving:
This rhubarb cake with cream is best served warm. It can be enjoyed on its own or with a dollop of freshly made whipped cream. It also pairs well with a scoop of your favorite ice cream. Enjoy this delicious cake as an after-dinner treat or as an anytime snack.
Storage:
This rhubarb cake with cream can be stored in an airtight container or wrapped in plastic wrap for up to 3 days. If you would like to freeze the cake, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months.
Tips and Tricks:
If you would like to make this cake even more delicious, try adding a few tablespoons of orange juice and grated orange zest to the batter. This will give the cake a subtle citrus flavor. You can also try adding a handful of chopped nuts or dried fruit to the batter for a crunchy texture. Lastly, if you would like to make this a gluten-free cake, simply substitute the all-purpose flour for a gluten-free flour blend.
Conclusion:
This delicious rhubarb cake with cream is the perfect treat for any occasion. It is easy to make and comes together in just a few simple steps. The cake is full of nutritious ingredients and pairs perfectly with fresh whipped cream or a scoop of your favorite ice cream. Enjoy this delicious cake as an after-dinner treat or as an anytime snack.
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