I recently received a request from Brianne who wrote “I was wondering if you could do a rhubarb cake recipe. My grandmother used to make it for me as a kid every fall but it was loaded with butter, and not exactly “healthy eating” friendly!” So here it is Brianne’s Low-Fat Rhubarb Cake! It does contain 3 tablespoons of butter, but divided among the 8 servings, it is far from being “loaded” with it! I really hope that you enjoy it, and that it at least comes close to the cake that you so fondly remember.
Brianne’s Low-Fat Rhubarb Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees and coat a 9? square baking pan with cooking spray; set aside.
- In a large mixing bowl, combine the flours, brown sugar, baking powder, cinnamon and salt. Using a fork, cut in the butter until the mixture resembles a coarse meal.
- Stir in the milk, egg, orange rind, and vanilla – stir until the dry ingredients are just moistened. Spoon or pour half of the batter into the baking pan.
- In a small bowl, combine the rhubarb with the orange juice and spoon the mixture evenly over top of the batter in the pan. Carefully spoon or pour the remaining batter on top of the berries.
- Bake until the coffee cake slightly begins to slightly “pull away” from the sides of the pan and a toothpick inserted in the center comes out clean (about 20 – 25 minutes).
Video
Notes
Cooking Tips
Tips and Tricks:
- When preparing the rhubarb, make sure to remove any tough and fibrous ends before slicing it. This will ensure a more enjoyable texture in the final cake.
- To achieve a moist and tender crumb, be sure not to overmix the batter. Gently fold in the dry ingredients until just combined to avoid creating a dense cake.
- For added flavor, consider macerating the rhubarb in a sprinkling of sugar for about 30 minutes before incorporating it into the batter. This will intensify the rhubarb’s sweetness and soften its texture.
Common Mistakes to Avoid:
- Avoid using overly ripe or mushy rhubarb, as it may lead to a soggy cake. Look for firm stalks with vibrant color to ensure the best results.
- Don’t skip greasing and flouring the cake pan. This step helps prevent the cake from sticking to the pan and ensures an easy release once baked.
- Be cautious not to overbake the cake. Test its doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs clinging to it, the cake is ready to be removed from the oven. Overbaking can result in a dry cake.
Serving Suggestions
When to Serve:
Brianne’s Low-Fat Rhubarb Cake is a versatile dessert that can be enjoyed on various occasions. Whether you’re hosting a summer garden party, celebrating a special occasion, or simply craving a delightful treat, this cake fits the bill. Its vibrant colors and tangy flavors make it a perfect addition to brunches, afternoon tea gatherings, or as a sweet ending to any meal.
Audience:
This cake appeals to a wide range of audiences, including health-conscious individuals, dessert enthusiasts, and those with a love for fruity desserts. Its low-fat nature makes it an excellent choice for those watching their calorie intake, while its irresistible flavors ensure that no one feels like they’re missing out on indulgence.
Recommended Complements:
To enhance the flavors and presentation of the Low-Fat Rhubarb Cake, consider these delightful accompaniments. Serve each slice with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream for a touch of indulgence. For an extra pop of color, garnish the cake with a sprig of fresh mint or a dusting of powdered sugar. Pair it with a cup of aromatic tea, such as Earl Grey or chamomile, or a refreshing glass of iced lemonade for a delightful contrast.
Different Serving Styles:
While the Low-Fat Rhubarb Cake is delicious on its own, you can get creative with different serving styles to impress your guests. Try cutting the cake into individual portions and serving them in decorative ramekins for an elegant touch. Alternatively, transform it into a trifle by layering cake slices with whipped cream and fresh berries in a glass bowl. You can also experiment with plating techniques by adding artistic drizzles of raspberry sauce or creating beautiful fruit arrangements around the cake slices.
FAQs about Brianne’s Low-Fat Rhubarb Cake
Can I make this Low-Fat Rhubarb Cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in an airtight container at room temperature. It stays moist and delicious for several days. Alternatively, you can refrigerate it for up to five days.
Can I freeze the Low-Fat Rhubarb Cake?
Yes, you can freeze this cake for up to three months. Wrap individual slices tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw the slices in the refrigerator before serving.
Can I substitute the rhubarb with other fruits?
While rhubarb adds a unique tangy flavor to this cake, you can experiment with other fruits like strawberries, raspberries, or even apples. Adjust the sweetness accordingly based on the fruit you choose.
Is this recipe suitable for people with dietary restrictions?
This Low-Fat Rhubarb Cake can be enjoyed by individuals with dietary restrictions such as vegetarian or nut-free diets. However, please note that it contains dairy and eggs. If you have specific concerns, it’s always best to check the ingredient list and adjust accordingly.
How should I store any leftovers?
If you have any leftovers, wrap the remaining cake tightly in plastic wrap or transfer it to an airtight container. Store it in a cool, dry place or in the refrigerator. To retain its freshness, bring the cake to room temperature before serving.
Delight your taste buds with the irresistible flavors of Low-Fat Rhubarb Cake. From essential cooking tips to creative serving suggestions, we’ve got you covered. Join our culinary journey, share this recipe with friends and family, and stay connected by subscribing to our blog for a plethora of delectable recipes.