Easy Rhubarb Cake Recipe (2024)

FAQs

What is a secret ingredient for cakes? ›

To summarize, applesauce is a secret weapon for creating moist and healthier cakes. Its natural sweetness and moisture make it a great substitute for high-fat ingredients like oil or butter. So go ahead, embrace the power of applesauce and elevate your cakes to new levels of deliciousness!

Neutralizing Rhubarb's Acidity

Once the rhubarb has given up its juices, pull it from the oven and stir in a quarter teaspoon of baking soda using a heat-resistant spatula.

You can use frozen rhubarb the same way as fresh: in sauces, pies, crumbles, and beyond. Although thawing the rhubarb isn't necessary for cooking, you can do so by leaving it out for a few hours if you wish.

To prepare: Wash the stems and cut off the leaves and the ends. Cut into 2cm lengths, removing any strings if necessary. Stew or poach in some water and a little sugar. When making a crumble or a pie, the rhubarb does not need to be cooked first.

USE VEGETABLE OIL. While butter undoubtedly imparts excellent flavor, vegetable oil can really elevate a cake when it comes to moisture. Replacing butter with vegetable oil in your cake recipes typically yields moist results.

Firstly, you need to mix your baking powder/bicarbonate of soda through your flour before you add this to the mixture. These two ingredients are the most common raising agents in baking, so I've focused on them here (also make sure they are in date!).

Wash rhubarb with cool tap water, but do not soak.

"You want to peel off the first layer, and then you want to simmer it with some brown sugar and ginger," he explains. "Once you let it simmer, and it's soft, let it sit overnight. Now you have these tender ribbons that you can jar up, or you can put them on anything."

Yes, absolutely! Once washed, cut the lengths into rough 2.5cm pieces. Space out on a baking sheet lined with baking parchment and freeze until frozen (around 2hr). Then decant into a freezer bag or freezer-proof container and freeze for up to 3 months.

What happens if you don't cook rhubarb? ›

Typically, you would only eat the stalk of a rhubarb plant, which is safe to eat both raw and uncooked, according to Richter. The stalk contains no poisons, and you will normally not get sick eating it, though you'll likely want to sweeten or cook the stalk before eating it to make it more palatable.

In general, it is best to stop harvesting by June or at least taking only a few stalks after then. The stems do remain edible and tasty through the summer, yet the reason it is best to stop is so that you don't over harvest and weaken the plant.

Method. Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

Since it may be high in oxalate, you should avoid eating too much of it and try to select stalks from low-oxalate varieties. If you are prone to kidney stones, it might be best to avoid rhubarb altogether. On the bright side, rhubarb is a good source of antioxidants, vitamin K, and fiber.

Success of a cake depends on the correct blending of ingredients, the careful creaming of butter and sugar, as well as the gentle folding of egg whites (if added separately) to maintain maximum aeration. Please read Basic Rules For Baking. Fold or Folding: A method of gently mixing ingredients.

Combine ingredients as gently as possible without overmixing. Creamed butter and sugar should be pale and fluffy, never yellow and gritty. Butter temperature is a vital detail that should not be overlooked. Don't open the oven door until goods are done baking.

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.