Can you freeze Rhubarb Cake?
Absolutely. Cut and wrap individual squares of cake tightly in plastic wrap and store them in an airtight container or a freezer bag. To freeze a whole rhubarb cake, bake it as directed and let it cool completely. Then wrap it in plastic wrap (two layers helps prevent freezer burn) or store it in a large, resealable plastic freezer bag. You can also freeze the rhubarb cake directly in its pan. Just wrap the pan entirely in plastic wrap, then add a layer of aluminum foil over the top of the plastic. Defrost squares of cake or the entire cake by letting them warm up on the counter for about three hours or in the fridge overnight.
Rhubarb Cake Tips
What is the best time of year to make rhubarb cake?
Fresh rhubarb has a relatively short harvest season and it can be impossible to find it in grocery stores or farmers markets outside of the spring and early summer months. Frozen rhubarb will taste very close to fresh rhubarb, which is why we using either in this recipe. You don’t need to defrost frozen rhubarb before adding it to the cake batter.
When is the best time to serve rhubarb coffee cake?
Because it’s a homey cake that’s not too sweet this rhubarb cake is equally good as a dessert or alongside a cup of coffee or tea in the morning for breakfast. It’s a welcome addition to a weekend brunch spread too.
Does it make a difference if the rhubarb for rhubarb cake is red, pink or green?
Believe it or not, there’s no significant flavor difference between red and green rhubarb. Instead, rhubarb’s color actually indicates the variety and the growing method. There are six common types of rhubarb which range between bright red, soft green and speckled stalks. Forced rhubarb is deprived of light in a growing method similar to that of white asparagus. This method can accentuate the rhubarb’s innate red color as the chlorophyll in the stalks doesn’t develop. Learn more about rhubarb here. You can make this rhubarb cake with any type of rhubarb and it will still be delicious.
Ingredients
1/2 cup butter, softened
1-1/4 cups sugar, divided
1 large egg, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped rhubarb
1/2 teaspoon ground cinnamon
MILK TOPPING:
1-1/2 cups whole milk
1/3 cup sugar
1 teaspoon vanilla extract
Directions
1
Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside.
2
Combine flour, baking soda and salt; add alternately with buttermilk and vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13×9-in. baking pan.
3
Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, about 35 minutes.
4
For topping, combine all ingredients; pour over individual squares.
Nutrition Facts
1 piece: 286 calories, 9g fat (6g saturated fat), 40mg cholesterol, 323mg sodium, 46g carbohydrate (29g sugars, 1g fiber), 5g protein.
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