We selected 5 rhubarb cake recipes that you can enjoy now that it is in season. Rhubarb is an amazing plant! Botanically, it is a vegetable, but rhubarb recipes are most often found in the dessert and sweet pastry sections. Which is not surprising: the sour-spicy taste of rhubarb is surprisingly reminiscent of both an apple and a strawberry. Rhubarb can be used for making pies and desserts, salads, side dishes for meat and fish, chutneys and relishes.
Its edible part is the stem, and the leaves and roots are toxic and considered poisonous as they contain high amounts of oxalic acid. When eaten, these parts could negatively affect kidney health, and make you very sick. Rhubarb has useful properties too, it is just important to know how and with what to cook it.
What are the benefits of rhubarb?
As we mentioned, only the stems of rhubarb are used in culinary. This vegetable is a storehouse of substances useful for the body. It contains:
micro and macro elements (calcium, selenium, zinc, potassium, magnesium, iron, phosphorus).
The calorie content of fresh rhubarb is 21 kcal / 100 g. It contains almost no proteins and fats (less than 1 g) and only 2.5 g of carbohydrates (of which 1.1 g is sugar). The glycemic index is low – 15 units.
Rhubarb is especially useful for people with weakened immune systems. Enriching the body with valuable vitamins and microelements, rhubarb has antimicrobial, choleretic, tonic properties. That is why the plant is considered medicinal and is used in medicine to treat various diseases.
How to choose and store rhubarb?
Rhubarb appears in early spring and by May or June you will see bunches at the market. It is a seasonal vegetable and its peak is by the end of July. However, rhubarb can be grown in greenhouses all year round.
If you do not use rhubarb regularly, you may not know that it has different varieties. One of the most noticeable differences between the varieties is the stalk color. It can range from red to pink, green or speckled. It is a misconception that the redder the stem, the sweeter the rhubarb. The truth is that color has no influence on sweetness.
When buying rhubarb, choose strong, resilient, brittle stems no more than 2.5 cm in diameter. If the leaves are not removed, take them off immediately. Before use, rhubarb stalks should be washed. If fibers are pulled behind the knife, be sure to remove them with a knife or a knife for peeling vegetables.
As with almost any food, rhubarb is best if used as fresh as possible, immediately after harvesting. If you want to store it, keep it unwashed and wrapped it in a paper towel in the refrigerator for up to 7 days. Rhubarb can be stored in the freezer as well. Cut the stems into small chunks, place on a baking sheet and place in the freezer. Once the chunks are frozen, place them in freezer bags. Keep in mind that rhubarb may become mushy when thawed.
Rhubarb cake recipes and combinations with other products
When it comes to rhubarb recipes, this vegetable is widely used in pie fillings, cakes, sweet breads and pastries. Its tartness combines in a great way with sweet flavors. It goes well with strawberries, oranges, ginger and whipped cream. Strawberry rhubarb pie is a classic, for example. Rhubarb can be the star ingredient in crisps, cobblers and crumbles, creams and ice cream, juices and drinks. Have a look at the rhubarb cake recipes that we have for you!
Rhubarb-Almond Galette Recipe
1 large egg, lightly beaten
Plain flour, for dusting
1/4 cup store-bought marzipan
2.2 lb/1kg rhubarb, leaves trimmed, halved lengthwise, then cut crosswise into 15cm/6 inch pieces
1/2 cup caster sugar
Vanilla ice cream, to serve
For the pie crust:
1 1/4 cups plain flour
1 tsp caster sugar
1/2 tsp salt
5 oz/140g cold unsalted butter, chopped
2 tsp apple cider vinegar
In a large bowl whisk the flour, sugar and salt together. Add butter and toss to coat in flour mixture. Using your hands, smash the butter between your palms and fingertips, mixing it into the flour, creating long, thin, flaky, floury, buttery bits. Once most of the butter is incorporated and there are no large chunks remaining, dump the flour mixture onto a work surface.
Combine the vinegar with 2 tbs ice water and drizzle it over the flour mixture. Knead the dough a few more times, just to gather up any dry bits from the bottom and place them on the top to be incorporated. Once you’ve got a shaggy mass of dough (it will not be smooth and it certainly will not be shiny), knead it once or twice more. Pat into a flat disc, about 1inch/2.5cm thick. Wrap in plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 370F/190C.
Beat egg with 1 tsp water and set aside.
Roll out the pie dough on a lightly floured surface to a round 13-15 inch/35-40cm in diameter.
Transfer the dough to a baking-paper-lined baking tray.
Flatten large bits of marzipan between your palms until they are super thin and place them on top of the dough, leaving a 2 inch/5cm border. Arrange the rhubarb pieces on top of the marzipan.
Fold the edges of the dough up and over the rhubarb. Brush the edges of the dough with the egg wash and sprinkle with caster sugar.
Place the galette in the oven and bake until the crust is golden brown, 50-60 minutes.
Let it cool slightly before serving.
Rhubarb Meringue Pie
For the curd:
14oz/400 g rhubarb, cut into short lengths
6 oz/ 170 g caster sugar
Juice 1/2 orange
2 1/2 tbsp. cornflour
3 medium egg yolks
1oz/ 25 g unsalted butter, chilled and diced
A little pink gel food coloring, optional
For the pastry:
4 gingernut biscuits
8 oz/230 g plain flour, plus extra to dust
4,4oz/125 g unsalted butter, chilled and diced
1 medium egg yolk
For the meringue:
4 medium egg whites
8 oz/230 g caster sugar
2 tsp. cornflour
Preheat oven to 190°C /370°F.
For the curd, mix the rhubarb, 50g (2oz) of the sugar and 3tbsp orange juice in a small roasting tin. Cover with foil and roast for 25min or until very tender. Whizz with a stick blender or mini food processor until smooth.
Meanwhile, make the pastry. Whizz biscuits in a food processor to crumbs. Add flour and pulse/mix to combine. Add butter and pulse until mixture resembles coarse breadcrumbs. Add yolk and 2½-3½tbsp cold water and pulse/mix until dough comes together. Empty on to a work surface, shape into a disc and wrap in clingfilm. Chill for 10minutes.
On a lightly floured work surface, roll out dough and use to line a 23cm (9in) fluted, loose-bottomed tart tin. Trim overhang with a sharp knife, prick base all over with a fork and chill again for 1hr until firm.
Place tin on a baking tray. Line pastry case with baking parchment and fill with baking beans. Blind bake for 20min, then remove parchment and beans. Return to oven for 5-7min until pastry is pale golden and feels sandy to the touch. Set aside.
Meanwhile, finish the curd. In a medium pan, mix the rhubarb purée, cornflour, egg yolks and remaining sugar. Add butter. Cook over low heat, stirring constantly, until thickened. Remove from heat and whisk in a little pink food coloring, if using. Scrape into baked pastry case, level and chill for 30min.
In a clean bowl, whisk egg whites to stiff peaks. Combine sugar and cornflour in a bowl then add gradually to the whites, whisking well after each addition – the meringue should be stiff and glossy. Spoon onto the rhubarb layer. Bake for 20min until lightly golden.
3 cups sliced fresh or frozen rhubarb (1-inch/2,5cm pieces)
4 cups fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cut into pieces
1 1/2 cups buttermilk
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup butter
3/4 cup all-purpose flour
3/4 cup sugar
In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside.
Preheat oven to 350F/180C. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture.
Spread half of the batter evenly into a greased 13×9-in/33 x 23 cm baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.
For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers.
Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.
Rhubarb Cake Recipes – How to Make Pavlova
4 large egg whites
225 g (8oz) caster sugar
1 tbsp. cornflour
1 tbsp. vanilla extract
2 tsp. white wine vinegar
For the topping:
400 g (14oz) sticks rhubarb, cut into 5cm (2in) chunks
100 g (3 ½oz) caster sugar
400 ml (14 fl oz) double cream
1 tbsp. vanilla extract
Heat oven to 130°C /265°F).
Draw a 20.5cm (8in) circle on a large piece of baking parchment. Turn the paper over and place on a large rimless baking sheet.
In a large mixing bowl beat the egg whites on low speed until frothy, then increase the speed and beat until stiff peaks form. Add the sugar, 1 heaped tbsp at a time, whisking back up to stiff peaks after each addition, until the mixture is stiff, glossy and no sugar crystals can be felt when the mixture is rubbed between finger and thumb.
Mix the corn flour, vanilla extract and white wine vinegar together in a cup. Whisk into the stiff meringue mixture.
Stick the baking parchment to the baking sheet with a dab of meringue mixture in each corner. Dollop the meringue into the circle and smooth with a spatula. Make a small depression in the center of the meringue.
Bake for about 1hr 15min until sides are set. Turn off oven and leave inside to cool completely, before removing from oven.
Reheat oven to 180°C / 350°F. Put the rhubarb pieces in a baking dish in a single layer, sprinkle with the sugar and cover with foil. Bake for 15min. Remove from oven, uncover and gently tip tin from side to side, encouraging syrup to coat any unmelted sugar. Cover, then return to the oven for another 3min until rhubarb is tender and all sugar is melted. Set aside to cool.
Just before serving, whip cream and vanilla extract in a medium bowl to soft peaks.
Assemble Pavlova – put on a flat serving plate or cake stand. Top with the cream. Use a slotted spoon to gently lift the fruit from the syrup. Pile fruit on top of cream, then drizzle with the rhubarb syrup just before serving.
Rhubarb Cake Recipes – Easy Summer Desserts
200g/7oz softened butter, plus extra for greasing
200g/7oz caster sugar, plus 3 tbsp for the topping
3 large free-range eggs
1 tsp vanilla extract
200g/7oz ground almonds
200g/7oz self-raising flour
1 tsp baking powder
300g/10½oz rhubarb, trimmed and cut into roughly 2cm/¾in lengths
Preheat the oven to 180C/350°F. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper.
Put the butter, sugar, eggs, vanilla extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick.
Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar.
Bake for 1 hour 15 minutes, or until a skewer inserted into the center of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the center.
Cool in the tin for 20 minutes, then turn out onto a wire rack.