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Rhubarb Snack Cake with Cardamom & Ginger

Karen’s Rhubarb Snack Cake with Cardamom & Ginger

A super moist cake which rises high and dotted with seasonal rhubarb and warm spices. Whisk all in one bowl… irresistible!

Karen's Rhubarb Snack Cake with Cardamom & Ginger
Karen’s Rhubarb Snack Cake with Cardamom & Ginger
Karen's Rhubarb Snack Cake with Cardamom & Ginger
Karen’s Rhubarb Snack Cake with Cardamom & Ginger – cake makes 18 squares 
Karen's Rhubarb Snack Cake with Cardamom & Ginger
Karen’s Rhubarb Snack Cake with Cardamom & Ginger – so moist and light with a tangy rhubarb flavor 
I have a special place in my heart for Rhubarb… ready to pick now through summer. My grandparents had plentiful rhubarb plants sprawling in their garden, and rhubarb pie was typically served after dinner. This beautiful ruby hued perennial has a flavor that is distinctive, tart and heavenly scented.
Rhubarb’s sourness is flattered by a constellation of other fruits and flavors, but I like to keep it simple, and not overpower with much… so the plant’s essence is forefront. Look for rhubarb at shop near you – it’s in season NOW, and shortly at your local farmers market.
Ingredients for Karen's Rhubarb Snack Cake with Cardamom & Ginger
Ingredients for Karen’s Rhubarb Snack Cake with Cardamom & Ginger
The cake is spiced with Cardamom & Ginger – warm spices that add a lovely essence! Easy to make ~ see my hint for making “cake flour” from regular flour…take out 2 T. flour and add 2T. cornstarch. 

Choose Rhubarb with a dark ruby hue! The color will really pop in the snack cake.
You will find a variety of Rhubarb colors at the market – they all have a similar flavor, the variation of colors indicates the different varieties.

How to choose the best Rhubarb: There are about 19 cultivars (varieties) 

  • Chose shiny, firm stalks.
  • Leaves on will prove it has been freshly picked (remove the leaves, they are not edible)Asian Greens
  • Look for unbruised stalks
  • I like to choose dark red-ruby rhubarb – this bright color really is quite beautiful when cooked
  • Thick or thin – the choice is really up to you…
  • Victoria is one of the most popular rhubarb varieties in the world and it is still the most widely available variety today.

You will see some stalks that are red, speckled pink and variations that are green. All have a similar flavor, the colors indicate the different varieties.

Whisk melted butter with sugar until light and creamy
Whisk melted butter with sugar until light and creamy
Adding the last 1/3 of flour mixture to the batter, then the rhubarb
Adding the last 1/3 of flour mixture to the batter, then the rhubarb
Spoon the batter into the 9 x 13 pan and level - ready to bake
Spoon the batter into the 9 x 13 pan and level – ready to bake
The finished cake - rises high; lightly golden and springy
The finished cake – rises high; lightly golden and springy
Cool and cut cake into 18 squares with a serrated knife
Cool and cut cake into 18 squares with a serrated knife
Delicious stewed rhubarb for the Rhubarb-Coconut Cream
Delicious stewed rhubarb for the Rhubarb-Coconut Cream
Folding in the stewed rhubarb into the coconut whipped cream
Folding in the stewed rhubarb into the coconut whipped cream 
Karen's Rhubarb Snack Cake with Cardamom & Ginger
Karen’s Rhubarb Snack Cake with Cardamom & Ginger ~ SERVE with my Stewed Rhubarb Whipped Coconut Cream

Love Rhubarb Like Me?
I have a whole category dedicated to this fruit! (which is technically a vegetable) MY LOVE OF RHUBARB 

Enjoy this perfectly delicious snack cake!
Let me know what you think.

Karen

The pan I love and use:

Stewed Rhubarb Coconut Whipped Cream

Rhubarb Snack Cake with Cardamom & Ginger

A super moist cake which rises high and dotted with seasonal rhubarb and warm spices. Whisk all in one bowl... irresistible!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 18 large squares
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Ingredients

  • 2 1/2 cups diced rhubarb about 3/4 pound, cleaned, 1/2" dice
  • 1 tablespoon cake flour* (see note to modify)

Sift Ingredients:

  • 2 1/2 cups cake flour* I use organic
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground ginger

The Batter:

  • 3/4 cups unsalted butter organic; 1 1/2 sticks
  • 1 cup pure cane sugar organic
  • 3 large eggs room temperature I use pastured raised
  • 1 cup low fat buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure cane sugar (for topping the cake)

Instructions

  • In a bowl to fit - Add diced rhubarb with 1T. flour - toss to coat; set aside.
  • Sift 2 1/2 cups flour, baking soda, sea salt, cardamom and ginger into a medium sized bowl; set aside.
  • Preheat the oven to 350 degrees (I used convection-bake.) Add a piece of parchment to 9 " x 13" baking pan, add apiece of parchment to the bottom of the pan, grease with butter all around.
  • Cut butter into tablespoons, place in a microwaveable glass dish and microwave until just melted (or heat over the stove in a small skillet.)
  • Add the melted butter to a large bowl and let stand 5 minutes (to cool off.) Add the sugar - use a wire whisk to combine - whisk for 30 seconds until light and creamy. Add eggs, one at a time whisking in between; whisk all now for one minute until very creamy. Add vanilla and blend in.
  • Add 1/3 of the flour mixture; whisk in. Add 1/2 cup buttermilk: whisk in. Continue adding 1/3 flour - whisk in, then the remaining 1/2 cup buttermilk - whisk in, and the final 1/3 of flour mixture - USING a rubber spatula now to combine all in large strokes until just blended.
  • Add the diced rhubarb and fold in evenly. Add the batter to the prepared pan, smoothing the top. Sprinkle 1 tablespoon of sugar evenly on the top and bake 25 minutes until nicely risen, golden, and springy to the touch. See below **

To Serve:

  • Cool the cake on a wire rack. Cut into 18 squares with a serrated knife. (Parchment liner will make it very easy to remove from the pan!)
    Serve with my Stewed Rhubarb Coconut Cream if desired.
  • Hints:
  • Rhubarb snack cake can be kept out at room temperature for just 2 days or in the refrigerator for up to 5 days. To refrigerate, place it in an airtight container. Let come to room temperature for best flavor. Freezes great too!

Notes

*Cake Flour: For 2 1/2 cups - can use regular all purpose flour: take out 2 tablespoons and add 2 tablespoons cornstarch and sift = a nice cake flour!
**Baking the Cake: If not using convection-bake setting, cook cake about 5 - 7 minutes longer, until lightly golden, and springy to the touch. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Dessert, Snack
CUISINE: American
KEYWORDS: moist rhubarb cake, rhubarb cake, rhubarb snack cake, rhubarb snack cake with warm spices
Nutrition Facts
Rhubarb Snack Cake with Cardamom & Ginger
Amount per Serving
Calories
186
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
23
mg
8
%
Sodium
 
147
mg
6
%
Potassium
 
93
mg
3
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
12
g
13
%
Protein
 
3
g
6
%
Vitamin A
 
262
IU
5
%
Vitamin C
 
2
mg
2
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Rhubarb Snack Cake with Cardamom & Ginger

This recipe can not be reproduced without the consent of its author, Karen Sheer.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

    • Cathryn
    • 17 May 2023
    Reply

    5 stars
    Made this cake for Mother’s Day! Found some fresh rhubarb and was pretty easy to make. Let me tell you it was devoured by all. A special recipe, thank you for the recipe.

    1. Reply

      Well thank you! I too made for Mother’s Day… all gone (and enjoyed) ?

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