Rhubarb Cake with Cinnamon

This delicious Rhubarb Cake with Cinnamon is a delightful treat that's perfect for any occasion. It combines the tangy taste of rhubarb with the comforting warmth of cinnamon, making it a wonderful dessert for anyone who enjoys sweet and tart flavors. This cake is easy to make and requires simple ingredients that you might already have in your pantry. The cake has a soft and fluffy texture, thanks to the blending of butter and sugar, while the rhubarb adds a refreshing burst of flavor. The sprinkle of cinnamon on top provides an aromatic touch that elevates the overall taste. This recipe also offers room for creativity, as you can substitute rhubarb with apples or different types of berries if you prefer. Ideal for spring and summer gatherings, this cake is sure to impress your family and friends. Serve it on its own or with a scoop of vanilla ice cream for a more indulgent experience. Enjoy a slice of this scrumptious cake with a warm cup of tea or coffee. Happy baking!

Ingredients

Main Ingredients:

300 ml flour
200 ml sugar
125 g butter (room temperature)
2 eggs
2 tsp vanilla sugar
1 tsp baking powder

For the Topping:

150 g rhubarb (3 medium stalks)
2 tbsp sugar (more if you like it sweeter)
1/2 tsp cinnamon

Preparation Time

70 minutes

Step-by-Step Instruction

Cream the softened butter with the sugar in a large mixing bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, mix the dry ingredients: flour, vanilla sugar, and baking powder. Gradually blend the dry ingredients into the butter mixture to form a fairly thick batter.
Line a 22 cm diameter cake pan with baking paper. Pour the batter into the prepared pan and smooth the top with a spatula.
Arrange the rhubarb pieces on top of the batter, pressing them slightly into the batter. Sprinkle the desired amount of cinnamon and sugar over the top. Optionally, add coarsely chopped almonds for extra crunch.
Bake in a preheated oven at 180°C (356°F) for approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan before removing it. Once cooled, the cake can be frozen for future enjoyment.
If you wish, substitute rhubarb with apples or various berries for different flavor profiles.
For serving, cut the cake into slices and enjoy it as is or with a dollop of whipped cream.

Tips

If you prefer a sweeter cake, increase the sugar in the topping.
Use room-temperature ingredients for better mixing and texture.
For added flavor, consider adding a teaspoon of grated lemon zest to the batter.
The cake can be stored in an airtight container for up to 3 days or frozen for 2 months.

Nutrition

Calories: 250 per serving
Protein: 3 g
Fats: 10 g
Carbohydrates: 35 g

Variations

Try replacing rhubarb with tart apples or mixed berries for a twist on the original recipe.
Use almond flour instead of all-purpose flour for a gluten-free version.
Add nuts like walnuts or pecans for added texture and flavor.

Serving Suggestions

Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Pair with a warm cup of coffee or tea for a cozy afternoon treat.
Consider garnishing with fresh mint leaves or a sprinkle of powdered sugar.

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