Grandma's Heavenly Rhubarb Delight Cake
This delightful rhubarb cake is a cherished recipe passed down from a student’s grandmother, originally made as a sweet treat for a class celebration. Its moist, buttery texture combined with the tartness of fresh rhubarb makes every bite a heavenly experience. Topped with a warm, melting confectioners’ frosting and a sprinkle of chopped pecans, this cake is not just a dessert but a nostalgic slice of joy that will surely become a favorite in your home, just as it has in ours. Perfect for gatherings or as a comforting dessert after dinner, this cake is sure to win the hearts of all who try it.
N/A
Servings
167
Calories
10
Ingredients
Ingredients
Flour
2 cups (All-purpose, sifted if preferred)
Salt
3/4 teaspoon (Fine sea salt)
Sugar
1 3/4 cups (Divided into 3/4 cup and 1 cup)
Baking Powder
2 1/4 teaspoons (Use a fresh product for best results)
Butter
3/4 cup (Unsalted, softened)
Eggs
3 (Large, beaten)
Milk
3/4 cup (Whole or 2% milk)
Rhubarb
6 cups (Fresh, chopped and well-drained)
Confectioners' Sugar
To taste (For frosting, mixed with a bit of milk to desired consistency)
Chopped Pecans
To taste (For garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, whisk together flour, salt, 3/4 cup of sugar, and baking powder.
3
Cut in the butter until the mixture resembles coarse crumbs.
4
In a separate bowl, beat the eggs and then add them along with the milk to the flour mixture. Mix until just combined.
5
In another large bowl, make sure the rhubarb pieces are well-drained. Toss the chopped rhubarb with 1 cup of sugar, ensuring it's evenly coated.
6
In a 13 x 9 inch baking pan (remember not to grease it), layer 2/3 of the cake batter evenly at the bottom.
7
Spread the sugar-coated rhubarb over the batter, spreading it out evenly.
8
Dollop the remaining cake batter over the rhubarb in spoonfuls, allowing some of the rhubarb to peek through.
9
Bake in the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean.
10
Let the cake cool slightly, then frost it with confectioners’ frosting while still warm, sprinkling with chopped pecans for an added crunch before serving.
Nutrition Information
7g
Fat
25g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Grandma's Heavenly Rhubarb Delight Cake
What makes this cake special?
Its moist, buttery texture combined with the tartness of fresh rhubarb makes it a heavenly experience.
How many calories are in a serving?
There are 167 calories per serving.
What is the fat content per serving?
Each serving contains 7g of fat.
What is the carbohydrate count?
Each serving contains 25g of carbohydrates.
How much protein is in each serving?
There are 2g of protein per serving.
How much flour is required?
The recipe calls for 2 cups of all-purpose flour.
What type of salt should I use?
3/4 teaspoon of fine sea salt.
How much total sugar is needed?
A total of 1 3/4 cups of sugar is used, divided into 3/4 cup and 1 cup portions.
How much baking powder is used?
2 1/4 teaspoons of fresh baking powder.
What kind of butter is best for this recipe?
3/4 cup of softened unsalted butter.
How many eggs are used in the batter?
Three large, beaten eggs.
What type of milk is used?
3/4 cup of whole or 2% milk.
How much rhubarb do I need?
6 cups of fresh, chopped, and well-drained rhubarb.
What is the frosting made of?
Confectioners' sugar mixed with a bit of milk to the desired consistency.
What is used as a garnish?
Chopped pecans are sprinkled on top for an added crunch.
At what temperature should the oven be set?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking pan is required?
A 13 x 9 inch baking pan.
Do I need to grease the baking pan?
No, the instructions specify not to grease the pan.
How do I mix the butter into the dry ingredients?
Cut in the butter until the mixture resembles coarse crumbs.
How is the rhubarb prepared before baking?
Toss the chopped rhubarb with 1 cup of sugar until it is evenly coated.
How much batter goes on the bottom of the pan?
Layer 2/3 of the cake batter evenly at the bottom.
How is the remaining batter added?
Dollop the remaining batter over the rhubarb in spoonfuls so some rhubarb peeks through.
How long does the cake bake?
Bake for 55 minutes or until a toothpick comes out clean.
How do I test if the cake is done?
A toothpick inserted in the center should come out clean.
When is the frosting applied?
Apply the frosting while the cake is still warm after letting it cool slightly.
What is the origin of this recipe?
It is a cherished recipe passed down from a student's grandmother.
What is the overall texture of the cake?
The cake has a moist, buttery texture paired with tart rhubarb.
What are some suggested occasions for this cake?
It is perfect for gatherings or as a comforting dessert after dinner.
How many ingredients are listed in the recipe?
There are 10 ingredients including the garnishes.