Spicy Rhubarb Cake

Indulge in the perfect balance of sweet and tangy with this Spicy Rhubarb Cake, a moist and aromatic treat that’s sure to impress! Featuring tart rhubarb tucked into a warmly spiced batter infused with cinnamon, ginger, and nutmeg, this cake delivers a cozy yet vibrant flavor profile. The creamy richness of butter and vanilla pairs beautifully with the subtle caramel notes of brown sugar, creating a cake that's both tender and flavorful. Ready in just over an hour, this easy-to-follow recipe is ideal for showcasing seasonal rhubarb and makes a delightful dessert or teatime companion. Serve it as is or with a dusting of powdered sugar and a dollop of whipped cream for ultimate indulgence.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 350 grams rhubarb
• 240 grams all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground ginger
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons salt
• 115 grams unsalted butter, softened
• 200 grams granulated sugar
• 50 grams light brown sugar, packed
• 2 pieces large eggs
• 1 teaspoon vanilla extract
• 120 milliliters whole milk

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.

Step 2

Wash and dice the rhubarb into small 1/2-inch pieces. Set aside.

Step 3

In a medium bowl, whisk together the flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Set aside.

Step 4

In a large mixing bowl, use a handheld or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Step 5

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Step 6

Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined. Do not overmix.

Step 7

Fold the diced rhubarb gently into the batter using a spatula, ensuring even distribution.

Step 8

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before serving.

Step 11

Optional: Dust with powdered sugar or serve with whipped cream for extra indulgence.

Nutrition Facts

Serving size	(1197.7g)

Amount per serving	% Daily Value*
Calories	3156.0

Total Fat 110.7g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 0.4g
Cholesterol 637.9mg	0%
Sodium 1724.4mg	0%
Total Carbohydrate 508.6g	0%
Dietary Fiber 13.7g	0%
Total Sugars 306.1g
Protein 44.9g	0%

Vitamin D 134.5IU	0%
Calcium 590.8mg	0%
Iron 14.6mg	0%
Potassium 1512.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.0%

Protein: 5.6%

Carbs: 63.4%