Cake Recipes Rhubarb – This is the perfect treat for tea and makes a delicious pudding too – serve it barely warm with cream or custard
A food writer and stylist for numerous food publications, Linda is also an established author with numerous cookbooks to her name, covering everything from barbecue to ice cream.
Cake Recipes Rhubarb
The cake can be stored in an airtight container for up to 3 days in a cool place.
Lemon Almond Cake With Roasted Rhubarb Recipe (gluten Free)
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Best Rhubarb Cake Recipe
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Twitter conversion tracking allows us to measure return on ad investment by tracking the actions people take after viewing or engaging with our Twitter ads. This rhubarb cake combines a light cake base with the scent of almonds and tart rhubarb on top for an elegant summer lunch or dessert.
Keto Rhubarb Coffee Cake
Mostly upset in the sense that I couldn’t leave a perfectly nice cake alone, and I insisted on messing with him. For months.
You see, I’ve baked this rhubarb cake more than once, and by repeatedly I mean no less than four times, in the past two months. Not because it was bad the first time, the second time, or the third time. I kept baking it and tinkering with it because I believed I could
If I had just accepted that this almond-scented, light, buttery cake with tart rhubarb on top was just fine, like on the first or second attempt, you’d be reading this recipe at the end of May.
Instead, here we are almost in August with rhubarb mostly out of season, and I’m finally posting this rhubarb cake exactly as I made it the first time, because it was just the first time.
Rhubarb Berry Upside Down Cake Recipe: How To Make It
I wouldn’t even post it now, and I’d probably continue in a spiral of “well it’s not the season so what’s the point” and “it’s too late on a Sunday night and I’m busy and I’m tired” – except Brian finally turned to me tonight and said, “Stop messing around, complaining and wasting time, and just do it already.”
Almost three years into writing this blog, I sometimes forget I started it because I really am
Baking – just for the sheer joy of it – and I wanted to share some great recipes that people could incorporate into their lives.
Somewhere in the chaos of SEO and advertisers and Google algorithms and page speed and lazy loading (I still don’t really know what that means), I convinced myself that for this blog to be successful, every single recipe, every single post, had to be absolutely perfect before it was published, and that belief took all the fun out of it.
Rhubarb Pudding Cake (plus 9 More Yummy Rhubarb Recipes)
If you didn’t already know, I tend to be a Type A perfectionist to begin with, and the world of food blogging contains plenty of opportunities for comparison and obsessiveness. Every day it seems like someone else posts a recipe I’ve been thinking of developing, and they do it faster and better.
This led to a kind of paralysis that I feel was holding me back from doing what I really wanted to do: sharing simple and affordable recipes and having fun in the process.
You may have noticed that my posts have been less frequent lately, and here’s why. The comparison trap and the need for perfection are strong.
But the truth is, if I don’t show up because I don’t feel perfect, then my voice goes silent. The way I express myself through this blog and these recipes is silenced. And I don’t give myself a chance to fail or fail because I’m not even willing to try. Yes, this is just a baking blog, but it feels like a bigger statement about life.
Rhubarb Cake With Almonds & Buttermilk
My high school math teacher was obsessed with basketball and always had one of those cheesy posters on his classroom wall that said “you miss 100% of the shots you don’t take”. You know what? That’s not rude, that’s just the truth.
Here’s a recipe for a really good rhubarb cake. It may not be “the best rhubarb cake” or “the only rhubarb cake recipe you’ll ever need” or any of the other superlatives people use to name recipes – but it’s reliable, it’s light and subtle, it’s been tested to the hilt, and it’s good.
We’ve covered rhubarb on this blog before—check out these Rhubarb Rolls and Strawberry Rhubarb Pie for a refresher—but it remains a picky vegetable. Extremely tangy and only really edible when cooked in sugar, it’s still one of my favorite summer ingredients because it’s so unique.
My best friend’s mom tried growing rhubarb in her garden this year, which would have been great if her dog hadn’t insisted on marking his territory on the plant and it’s since become thin and spindly.
Rhubarb Cake By Dianachistruga
Maybe next year I’ll be able to try rhubarb from her garden, but until then it’s mostly available at farmers markets and grocery stores in early summer.
So here is the recipe for this very good, very reliable rhubarb cake. Thanks for being here – I really appreciate it.
*if you don’t have buttermilk, you can substitute an equal amount of sour cream or full-fat Greek yogurt, or use 1/2 tablespoon lemon juice mixed with 1/2 cup milk and let sit for 5 minutes before using.
The cake will keep well wrapped at room temperature for up to one day. It will keep in the fridge for up to 5 days.
Rhubarb Cake Recipe
Like this recipe? Please rate it and leave a comment or tag me on [email protected], and sign up for my email list to receive my recipes straight to your inbox every time I post! My Rhubarb Breakfast Cake is a classic rhubarb cake recipe ~ the kind your grandma used to make, if you were lucky. It’s jam-packed with sweet/spicy rhubarb chunks and is officially my favorite way to start the day.
The texture of this cake is just perfect, it’s not too sweet, and the sour rhubarb gives it a unique taste. There is a nice background note of vanilla in the batter which goes really well with the rhubarb. And then there’s that slightly crunchy candied crust ~ this rhubarb shortbread is divine whether you’re eating it for breakfast, snacking throughout the day, or saving it for dessert.
For this breakfast cake recipe, you’ll only need a few stalks of rhubarb, enough to make 2 cups of thin slices. The red color is beautiful, but green rhubarb will also give you a wonderful taste.
Once you have the basic formula for this cake, you can experiment with different fruits and flavors to make it your own, just be sure to keep the proportions right.
Old Fashioned Rhubarb Cake Recipe: How To Make It
My rhubarb cake is a classic rhubarb recipe ~ the kind your grandma made, if you were lucky. It’s jam-packed with sweet/spicy rhubarb chunks and is officially my favorite way to start the day.
Calories: 226 kcal · Carbohydrates: 34 g · Protein: 3 g · Fat: 9 g · Saturated fat: 5 g · Cholesterol: 35 mg · Sodium: 213 mg · Potassium: 167 mg · Fiber: 1 g · Sugar: 17 g · Vitamin A: 293 IU · Vitamin C: 2 mg · Calcium: 65 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although The View from Great Island attempts to provide accurate nutritional information, these figures are estimates only.
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Oma’s Rhubarb Cake Recipe
Hey there ~ I’m Sue. I love to make delicious food, photograph it and write about it, but mostly I just love to EAT. Isn’t that what it’s all about? My recipes are creative, lively and completely affordable
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