German Rhubarb Cake is a delightful treat that combines the tartness of rhubarb with a soft, sweet cake. This classic dessert is popular in Germany and is sure to brighten up any dessert table. With its fluffy texture and sweet yet tangy flavor, it’s a perfect dessert for spring and summer gatherings.
Why Make This Recipe
There are many reasons to make German Rhubarb Cake. First, it’s a great way to use fresh rhubarb if you have it in your garden or can find it at the market. Second, this cake is easy to prepare, making it ideal for both beginner and experienced bakers. Plus, it’s versatile enough to serve at family dinners, picnics, or special occasions. Finally, the unique flavor of rhubarb adds a refreshing twist to traditional cake recipes!
How to Make German Rhubarb Cake
Making German Rhubarb Cake is a straightforward process. Just follow these simple steps to create a delicious cake that everyone will love.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla.
- In another bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
How to Serve German Rhubarb Cake
German Rhubarb Cake is best served slightly warm or at room temperature. You can enjoy it on its own, or for an extra treat, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. This adds a delicious creaminess that pairs perfectly with the cake’s tart rhubarb flavor.
How to Store German Rhubarb Cake
To store German Rhubarb Cake, cover it with plastic wrap or place it in an airtight container. It can stay at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just allow it to come to room temperature before serving again.
Tips to Make German Rhubarb Cake
- Make sure your rhubarb is fresh. If it’s too old, it can taste bitter.
- You can adjust the sugar amount to taste, depending on how tart your rhubarb is.
- For a flavor twist, consider adding a sprinkle of cinnamon to the batter.
- Keep an eye on the baking time, as ovens can vary. Start checking for doneness at 25 minutes.
Variation
If you want to change things up, try adding other fruits like strawberries or blueberries along with the rhubarb. This combination adds even more flavor and sweetness to the cake.
FAQs
Q: Can I use frozen rhubarb for this recipe?
A: Yes, you can use frozen rhubarb. Just thaw it and drain any excess moisture before using it in the cake.
Q: What can I do if I don’t have baking powder?
A: You can substitute baking powder with a mixture of baking soda and cream of tartar. Use 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar for each teaspoon of baking powder.
Q: Can this cake be made ahead of time?
A: Yes, you can make the cake a day in advance. Just store it properly, and it will still taste great the next day!
