Nigella Rhubarb Cake is made with all-purpose flour, white sugar, baking soda, salt, eggs, sour cream, diced rhubarb, sugar, butter, and ground cinnamon. This delightful recipe takes approximately 45 minutes to bake and serves 12.
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💕 Why You’ll Love This Rhubarb Cake Recipe:
- Vibrant Flavor: Experience the delightful tanginess of fresh rhubarb harmonizing with the sweetness of the cake.
- Simple Preparation: Follow straightforward instructions for baking success, making it perfect for both novice and experienced bakers.
- Balanced Sweetness: Enjoy a well-balanced blend of sweetness and tartness in every bite, pleasing even the most discerning palates.
❓ What Is Nigella Rhubarb Cake Recipe?
Nigella Rhubarb Cake is a delectable dessert made with flour, sugar, eggs, sour cream, and fresh rhubarb. Combined with a buttery streusel topping, it offers a tantalizing blend of sweet and tangy flavors.
🥚 Nigella Rhubarb Cake Ingredients
Cake:
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, beaten
- 1 cup sour cream
- 3 cups diced rhubarb
Streusel:
- 1 cup white sugar
- ¼ cup butter, softened
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon, or to taste
🥧 How To Make Nigella Rhubarb Cake
- Preheat oven to 350°F (175°C) and grease/flour a 9×13-inch baking dish.
- Mix flour, sugar, baking soda, and salt. Add eggs and sour cream, then fold in rhubarb. Pour into dish.
- Combine sugar and butter until smooth, then mix in flour until crumbly. Sprinkle on the cake and dust with cinnamon.
- Bake for about 45 minutes until a toothpick comes out clean.
💭 Recipe Tips:
- Make sure to properly grease and flour the baking dish to prevent the cake from sticking.
- Dice the rhubarb into evenly sized pieces for consistent texture throughout the cake.
- Be cautious not to overmix the batter to avoid a tough cake texture.
- Adjust the amount of cinnamon in the streusel topping to suit your taste preferences.
🍨 What To Serve With Rhubarb Cake?
Pair Rhubarb Cake with Whipped Cream, Rhubarb Ice Cream, Fresh Berries, Lemon Curd, and Caramel Sauce.
🎚 How To Store Leftover Rhubarb Cake?
- In the fridge: Store leftovers Rhubarb Cake in an airtight container for 3 days.
- In the freezer: Wrap leftovers Rhubarb Cake slices tightly in plastic wrap and foil, then freeze for 3 months.
🥵 How To Reheat Leftovers Rhubarb Cake?
- In the oven: Warm leftovers rhubarb cake slices for 10 to 15 minutes.
- In the microwave: Heat leftovers rhubarb cake for 30 to 60 seconds in a microwave dish on high.
- In the air-fryer: Heat leftovers rhubarb cake slices for 5 to 7 minutes at 325°F.
FAQ’S:
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour as a substitute for all-purpose flour in Nigella Rhubarb Cake. However, note that it may result in a denser texture compared to using all-purpose flour.
Can I Use Margarine Instead of Butter for the Streusel Topping?
Yes, you can substitute margarine for butter in the streusel topping. However, keep in mind that it may slightly alter the flavor and texture of the topping.
How Do I Prevent the Streusel Topping from Burning?
To prevent the streusel topping from burning, cover the cake loosely with aluminum foil halfway through baking if it starts to brown too quickly. This helps to shield the topping from direct heat while allowing the cake to continue baking.
How Can I Prevent the Rhubarb from Sinking to the Bottom of the Cake?
To prevent the rhubarb from sinking to the bottom of the cake, toss the diced rhubarb with a tablespoon of flour before folding it into the cake batter.
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Nigella Rhubarb Cake Nutrition Facts:
- Calories: 321
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 52mg
- Sodium: 243mg
- Total Carbohydrate: 58g
- Dietary Fiber: 1g
- Total Sugars: 39g
- Protein: 4g
- Calcium: 56mg
- Iron: 1mg
- Potassium: 151mg
Nigella Rhubarb Cake
Description
Nigella Rhubarb Cake is made with all-purpose flour, white sugar, baking soda, salt, eggs, sour cream, diced rhubarb, sugar, butter, and ground cinnamon. This delightful recipe takes approximately 45 minutes to bake and serves 12.
Ingredients
Cake:
Streusel:
Instructions
- Preheat oven to 350°F (175°C) and grease/flour a 9×13-inch baking dish.
- Mix flour, sugar, baking soda, and salt. Add eggs and sour cream, then fold in rhubarb. Pour into dish.
- Combine sugar and butter until smooth, then mix in flour until crumbly. Sprinkle on the cake and dust with cinnamon.
- Bake for about 45 minutes until a toothpick comes out clean.
Notes
- Make sure to properly grease and flour the baking dish to prevent the cake from sticking.
Dice the rhubarb into evenly sized pieces for consistent texture throughout the cake.
Be cautious not to overmix the batter to avoid a tough cake texture.
Adjust the amount of cinnamon in the streusel topping to suit your taste preferences.