Rhubarb Cake Recipe

Name: Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SHORTBREAD BASE:; 2-1/2 cups All-purpose Flour; 1/2 cups Granulated Sugar; 3/4 cups Butter, Chilled And Cut Into Cubes; FOR THE RHUBARB TOPPING:; 2 cups Granulated Sugar; 1/2 cups All-purpose Flour; 1 teaspoon Ground Cinnamon; 1 teaspoon Baking Powder; 6 cups Fresh Or Frozen Rhubarb, Diced; 1/2 cups Butter, Melted; 3 whole Large Eggs, Well Beaten

Servings: persons

FOR THE SHORTBREAD BASE:
2-1/2 cups All-purpose Flour
1/2 cups Granulated Sugar
3/4 cups Butter, Chilled And Cut Into Cubes
FOR THE RHUBARB TOPPING:
2 cups Granulated Sugar
1/2 cups All-purpose Flour
1 teaspoon Ground Cinnamon
1 teaspoon Baking Powder
6 cups Fresh Or Frozen Rhubarb, Diced
1/2 cups Butter, Melted
3 whole Large Eggs, Well Beaten

1
["For the base:", "Preheat the oven to 350 F.", "In a large bowl, mix together the flour and sugar. Add the butter cubes and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Press the mixture into a parchment paper lined 9""x13"" baking dish. Bake for 10 minutes.", "For the rhubarb topping:", "In a large bowl, mix together the sugar, flour, cinnamon, and baking powder. Add the diced rhubarb, melted butter and well beaten eggs. Mix until well combined and the rhubarb is coated. Pour the rhubarb mixture over the base and gently spread to the edges of the pan.", "Bake for 1 hour or until the top is lightly browned. Remove it from the oven and let the cake cool for 20 minutes before cutting.", "Delicious when served warm with ice cream, or let the cake cool completely and cut it into squares. Refrigerate leftovers."]

1340

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE SHORTBREAD BASE:, 2-1/2 cups All-purpose Flour, 1/2 cups Granulated Sugar, 3/4 cups Butter, Chilled And Cut Into Cubes, and more.

Yes, Rhubarb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Cake

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