Rhubarb Cake With Lemon Frosting Recipe
Edel Dieringer
I started by infusing the batter with lots of bright lemon zest, and then I topped it off with a layer of chopped rhubarb before sprinkling with streusel. It's got all those spring flavours I've been craving.
Not a fan of rhubarb? No problem! This cake is equally lovely topped with sliced fresh strawberries, wild blueberries, raspberries, blackberries, or even a mix of all of the above. It's honestly that versatile!
This is so crazy good. I'm going to have to dive into more of your recipes as this is the second winner I've tried. (Coffee Toffee Banana Bread is a repeat fave here.)
Thiscake is lemony tart sweet streusel perfection - we all loved it!
Made this two weeks ago with my first batch of spring rhubarb - got two thumbs up from everyone who had a piece. Was really good. I think next time I might even put a little more rhubarb in the topping cuz i like a little more tart to balance out the sweet but I think I was in the minority on that! :)
mmm do like the idea of coffee cake but am not sure about the rhubarb! So good to know I can try other fruits in it . Haha...for some reason I actually thought there was coffee infused in the cake but now just realized it is the name of the cake. I have a small bag of coffee grinds I have left from making coffee so am looking to do something with that too.
If you want to make a pretty pattern on top, I highly suggest placing the slices in a pattern in the bottom of the pan first (without the cake batter, of course). That way you will know that it fits! I did exactly that with this cake and it was so helpful + saved me so much time. Just a little tip ?
Layer Cake: Another option I tested was to bake two 8-inch round cakes with the batter and layer them up with the whipped mascarpone frosting. This version is slightly more elegant, especially when decorated with spring flowers.
DIRECTIONS
1. Heat oven to 175 (350F). Grease a pie pan or springform pan (22-25 cm / 8-10 inches).
2. Mix flour, baking powder, cardamom and salt in a bowl. Set aside.
3. In a large bowl, beat butter and sugar until light and creamy, about 4 minutes. Add the egg and vanilla and beat until smooth.
4. Fold in the flour mixture and the milk in additions, and stir with a spatula until combined. Pour the batter in the prepared pan.
5. Place the pieces of rhubarb in a pattern on the cake. Sprinkle granulated sugar on top.
6. Bake the cake for 10 minutes, then lower the heat to 150C (300F) and bake for an additional 40-50 minutes or until cake is golden brown and a cake tester comes out clean.
A spring-form pan is ideal, but a regular cake pan will be fine too. Mine is 18cm (7 in.) so a bit of a strange size, but a slightly larger or smaller one will work with a very slight variation in baking time.
A moist and light almond and lemon sponge with fruity pieces of rhubarb baked on top smothered in sticky lemon icing and roasted rhubarb. This vegan cake is easy to make and comes together with minimal effort and maximum wow-factor.
Serve this Vegan Almond Lemon and Rhubarb Cake to friends or family and make it for special occasions even though it is so simple. Slice it thick for a summery, light and vibrant treat with a cup of tea or enjoy it as a summertime or springtime dessert. The sticky sweet glaze contrasts with the slightly tart rhubarb for the most satisfying cake!
I hope you will love this Vegan Almond Lemon and Rhubarb Cake; it is light and vibrant, moist and nutty with so much zest lemon flavour and roasted rhubarb. Easy to make and bake while being impressive to serve, it is naturally plant-based and wholesome.
I love this! If I make it in advance like you mention, how would you suggest I store the cake layers? In the refrigerator? Do you think the filling and frosting could be made in advance and stored in the fridge as well? Thank you so much for this beautiful recipe!
I made the cake for our Easter brunch yesterday and it turned out great. Just the name itself was super impressive. I felt the cake was a little sweet for my own taste, and a bit lemony, so if I make it again I may cut back on that since the frosting and stewed rhubarb was so sweet as well. I loved the toasted almond flavor and texture. And everyone was impressed by the rhubarb roses. Thanks for a great recipe!
That being said, I would love to attempt this cake. I bought some rhubarb to test the roses, but I am having a very difficult time with the peeling. Even with a pressure, the rhubarb just sort of sprays its juice and will not peel at all. Do you think this could be an issue with my vegetable peeler? I desperately want to make this cake and the roses are the most appealing part. Do you have any advice on peeling?
Was the rhubarb you used bright red to begin with? Some rhubarb varieties tend to not be nearly as vibrant and will leave you with a less rosey hued compote. Perhaps this was the reason. Or maybe it was cooked longer than mine. Also, the brown-ish tinge of the raw sugar would definitely affect the color as well.
This is so yummy and interesting toasted almond cake. I tried this kind of recipe before but this is unique. Instead of 1 1/2 cups powdered sugar i took honey! Thx for sharing! I will try your variant!
Hi, I saw that you mentioned the cake is best day after. Can all components be made in advance, including the frosting and the jam? Or are these best made right before assembling and eating? Thank you.
Stir in the ground almonds, then the flour, and fold everything carefully together using a large spoon. Fold through half the rhubarb, then transfer the mixture into the prepared cake tin and scatter with the remaining rhubarb. Finish with the demerara sugar sprinkled on top. Bake the cake for 45 mins, or until a skewer inserted into the middle comes out clean. (This may take up to 30 mins longer depending on how much liquid the rhubarb releases.) Transfer to a wire rack to cool slightly in the tin, then remove from the tin. When the cake is cold, make the topping.
Whip the cream in a large bowl until it forms soft peaks. In a small bowl, loosen the lemon curd with about 1 tbsp water and carefully fold it through the cream, without overworking. Spread over the cake, drizzle with a little more lemon curd and serve immediately.
Light and fluffy baked donuts studded with pieces of juicy rhubarb, topped with a lemon cream cheese zesty glaze and sticky rhubarb pieces. These fruity and delicious donuts are naturally vegan, gluten-free and easy to make with simple ingredients.
I hope you will enjoy these Rhubarb and Lemon Donuts with Cream Cheese Frosting; they are light and airy, cakey and fluffy with lots of lovely rhubarb pieces and a sweet tangy cream cheese frosting. They are naturally vegan and gluten-free (if using GF flour) and can easily be nut-free if you choose a different plant-based milk.
The top was stunning. I could have chopped up the rhubarb and folded it in but I would have entirely missed the artwork the rhubarb made with the cake beautifully browned in between the stalks. And the taste: dense but in a nice way and not too dense; moist from the rhubarb on top; and delightfully delectable. The rhubarb went perfectly in the cake, and was a lovely taste of tart. But because it was just one layer on top of each cake, it was overpowering and paired beautifully with the ginger-vanilla icing.
This cake was easy to make and very good. I used frozen rhubarb. The bottom of the cake was wetter than I wish but still fine. I baked it 50 min. Also had that larger grind of sugar that was nice in the topping.
I swear. This is the last Lemon recipe that I will make for a long time. Really. I am all lemoned out. (I think). We have had Lemon Pasta, Lemon Blueberry Buttermilk Cake, Lemon Zucchini Pancakes and now we have Lemon Rhubarb Pound Cake. But I did it with the best of lemon-flavored intentions and in anticipation of Easter this weekend.
I agree with Laura. I also ended up baking in for about 2 hours. Our frosting was think too, but I like it that way.
The end pieces were delicious!
If I make this again, I will bake in mini loaf pans.
Good-NESS. This is INCREDIBLE. Seriously, I have already made it 3 times this summer. I am dying over the lush flavors. I made it with a bunch of wild raspberries in the second batch, and it was just as great as the rhubarb. The cake is so fluffy and the taste has me craving more.
Use the scraps of the cake to fill in the bottom of the ring, pressing down with the back of your hand to form an even layer. Use a pastry brush to wash with some Rhubarb Simple Syrup. Spread 1/2 of the Liquid Cheesecake evenly on top. Sprinkle with 1/3 of the remaining pie crumb, and tap down to secure. Top with 1/2 of the Strawberry Rhubarb Compote. Gently top with one of the cake circles.
The post is so touching it brings back the memories of mom, she is not with me now. I know she will be around me always. Happy birthday to Your beautiful Mom. Nobody in the world can replace her. This cake is delicious and awesome.
Almost every year, as soon as the weather gets warm, I become obsessed with a simple, single layer cake that can be made in little time and that I promise will be all you need to be welcome at any picnic/barbecue/cook out/pot-luck that summer.
Make the cake: Preheat your oven to 350F. Coat the bottom and sides of a 913-inch baking pan with butter or a nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two sides. (It will look like a sling). Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside. Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at at time, scraping down the sides after each addition. Whisk together flour, baking powder, 3/4 teaspoon table salt and ground ginger together in a small bowl. Add one-third of this mixture to the batter, mixing until just combined. Continue, adding half the sour cream, the second third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined.
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