Introduction
Rhubarb can be a hard ingredient to find, but worth trying out if you’ve never used it before. It’s most common in spring and summer, but may take a few tries before you find some. While the recipe is fairly straightforward, it can be more time-consuming than suggested. The end result is a tasty cake that only gets better with time.
Recipe Outline
| Recipe: Rhubarb Cake | Special Equipment: Loaf Pan |
| Source: Dessert Person | Time: 12 hours |
| Author: Claire Saffitz | Difficulty: 2/5 |
| Type: Dessert (Baking) | Score: ★★★☆☆ |
Making The Rhubarb Filling
Tip 1: You may want to check how much the rhubarb has reduced. It’s easy to overshoot/undershoot.
Tip 2: The mush expands when you add the baking soda.
Making The Batter
Tip: Use room temperature eggs. This is mentioned in the video, but not the book. It’s not totally clear whether the greek yogurt should be as well (but probably).
Baking The Cake
Final Product
Key Takeaways
- Rhubarb can be a bit finicky to work with, but regardless of the look it tastes the same.
- The cake may be rather moist the first day, but will get drier over time. You may prefer it the second day.
- Final Score: 3/5 – This is a nice cake and a great introduction to working with rhubarb.
JoeSoltzberg.com 