Ravishing Rhubarb Cake

Ravishing Rhubarb Cake Recipe with Applesauce and Walnuts | Ingredients: Eggs, Sugar, Flour, Rhubarb, and More

Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 20

Introduction

Ravishing Rhubarb Cake is a delightful dessert that combines the tartness of rhubarb with the sweetness of sugar and cinnamon. This moist and flavorful cake is perfect for any occasion, from a casual family dinner to a fancy dinner party.

History

Rhubarb has been used in cooking for centuries, with its origins dating back to ancient China. The combination of rhubarb and cake likely originated in Europe, where rhubarb was commonly used in desserts. This recipe has been passed down through generations, with each cook adding their own twist to make it their own.

Ingredients

3 eggs
0.25 tsp salt
1 and 0.25 cup sugar
1 tsp vanilla extract
2 cup unbleached flour
1 tsp baking soda
2 tsp cinnamon
1 cup applesauce or plain nonfat yogurt
3 cup uncooked rhubarb, cut into 0.5 inch pieces
0.5 cup chopped walnuts
powdered sugar

How to prepare

Preheat the oven to 350°F. Coat a 9x13 inch baking pan with nonstick cooking spray.
In a large bowl, beat the eggs, salt, sugar, and vanilla. Stir in the flour, baking soda, and cinnamon. Add the applesauce, rhubarb, and nuts; stir until well blended.
Pour the mixture into the prepared pan and bake for 1 hour. Allow it to cool, then dust with powdered sugar. This recipe yields 20 servings.

Per serving

Each serving contains: 130 calories, 2.8 g fat (0.3 g saturated fat, 19 percent of calories from fat), 32 mg cholesterol, and 78 mg sodium.

Variations

Add a crumb topping made with flour, sugar, and butter for extra crunch.
Mix in some fresh strawberries or raspberries for a different flavor profile.
Drizzle with a lemon glaze for a citrusy twist.

Cooking Tips & Tricks

Be sure to cut the rhubarb into small pieces to ensure it cooks evenly throughout the cake.

- You can substitute the walnuts with pecans or almonds for a different flavor profile.

- Dusting the cake with powdered sugar adds a touch of sweetness and a beautiful presentation.

Serving Suggestions

Serve Ravishing Rhubarb Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.

Cooking Techniques

Be sure to mix the wet and dry ingredients thoroughly to ensure a well-blended batter.

- Use a toothpick to check for doneness - if it comes out clean, the cake is ready.

Ingredient Substitutions

You can use sour cream or buttermilk instead of yogurt for a tangier flavor.

- If rhubarb is not in season, you can use frozen rhubarb or substitute with apples or berries.

Make Ahead Tips

Ravishing Rhubarb Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.

Presentation Ideas

Serve Ravishing Rhubarb Cake on a decorative platter with a sprinkle of powdered sugar and a sprig of fresh mint for a beautiful presentation.

Pairing Recommendations

Pair Ravishing Rhubarb Cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds or warm in the oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Ravishing Rhubarb Cake contains 130 calories.

Carbohydrates

Each serving of Ravishing Rhubarb Cake contains approximately 25 grams of carbohydrates.

Fats

Each serving of Ravishing Rhubarb Cake contains approximately 2.8 grams of fat, with 0.3 grams being saturated fat.

Proteins

Each serving of Ravishing Rhubarb Cake contains a small amount of protein.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium.

Alergens

This recipe contains eggs and nuts. Please be cautious if you have allergies to these ingredients.

Summary

Ravishing Rhubarb Cake is a relatively low-calorie dessert option, with a moderate amount of carbohydrates and fats.

Summary

Ravishing Rhubarb Cake is a delicious and easy-to-make dessert that is sure to impress your family and friends. With its perfect balance of sweet and tart flavors, this cake is a crowd-pleaser for any occasion. Enjoy a slice with a cup of tea or coffee for a delightful treat!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day and I was visiting my dear friend Anna in her quaint little cottage by the countryside. As soon as I walked in, the sweet aroma of freshly baked rhubarb cake filled the air, and I knew I had to learn how to make it.

Anna greeted me with a warm smile and a hug, and she led me to her cozy kitchen where she had a beautiful rhubarb cake cooling on the counter. The sight of it was truly mouthwatering, with its golden brown crust and vibrant pink rhubarb peeking out from underneath. I couldn't wait to try a slice.

As we sat down at the kitchen table with steaming cups of tea, Anna told me the story behind the recipe. She had learned it from her grandmother, who had passed it down to her many years ago. The recipe had been in their family for generations, and it was a beloved treat that they enjoyed during the rhubarb season every year.

Anna handed me a piece of the cake, and as soon as I took my first bite, I knew I had to learn how to make it myself. The cake was rich and moist, with a perfect balance of sweetness and tartness from the rhubarb. I had never tasted anything quite like it before, and I knew I had to add this recipe to my collection.

Anna graciously offered to teach me how to make the ravishing rhubarb cake, and I eagerly accepted. We spent the rest of the afternoon in her kitchen, mixing and measuring, and chatting about life. It was a truly special day, filled with laughter and love, and by the time the cake was ready, I felt like I had gained not only a new recipe but also a cherished memory.

Over the years, I have made the ravishing rhubarb cake countless times, each time with a sense of joy and nostalgia. It has become a staple in my own kitchen, and I have shared the recipe with friends and family who have all fallen in love with it just as I did.

I have made a few tweaks to the original recipe, adding a touch of vanilla extract and a sprinkle of cinnamon to enhance the flavors even more. I have also experimented with different types of flour and sweeteners, but the essence of the cake remains the same - a delightful celebration of rhubarb in all its glory.

As I bake the ravishing rhubarb cake now, I can't help but think back to that warm summer day in Anna's kitchen, where my love affair with this recipe began. It reminds me of the power of food to bring people together, to create lasting memories, and to nourish both body and soul.

So, here's to the ravishing rhubarb cake - a treasure from the past that continues to bring joy and delight to all who taste it. And here's to the power of recipes, passed down through generations, connecting us to our roots and to each other. May we always cherish and honor the dishes that bring us together, just like this beloved cake has done for me.