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Rhubarb Cake With Ginger Orange Caramel Swirl And Butter Sauce 1767835653.4187298

rhubarb cake with butter sauce

  • Author: Liana Brooks
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Diet: General

Description

This Rhubarb Cake features a warming ginger-orange caramel swirl and a silky cardamom-infused butter sauce, creating a delightful balance of tartness and sweetness. It’s a showstopping dessert that’s surprisingly easy to make.

Ingredients

Scale
  • 250g (2 cups) All-Purpose Flour: Provides structure and a tender crumb.
  • 5g (1 tsp) Baking Powder: Helps the cake rise.
  • 2g (½ tsp) Baking Soda: Reacts with rhubarb for lift.
  • 2g (¼ tsp) Salt: Enhances flavors.
  • 200g (1 cup) Granulated Sugar: Sweetens and aids browning.
  • 120g (½ cup) Unsalted Butter, Melted: Adds richness and moisture.
  • 30g (2 tbsp) Unsalted Butter: For the caramel swirl.
  • 2 Large Eggs: Binds ingredients and adds richness.
  • 120ml (½ cup) Whole Milk: Adds moisture.
  • 1 tsp (5ml) Vanilla Extract: Enhances flavor.
  • 300g (3 cups) Rhubarb, Cut into 1cm Pieces: The star ingredient.
  • 1 tsp (2g) Ground Ginger: Adds warmth.
  • Zest of 1 Orange: Brightens the flavor.
  • 100g (½ cup) Light Brown Sugar: Base for the caramel swirl.
  • 30ml (2 tbsp) Water: Dissolves sugar for caramel.
  • 100g (7 tbsp) Unsalted Butter: For the butter sauce.
  • 60ml (¼ cup) Heavy Cream: Adds richness to the sauce.
  • 80g (⅔ cup) Powdered Sugar: Sweetens the sauce.
  • ½ tsp (2.5ml) Vanilla Extract: Enhances sauce flavor.
  • ¼ tsp (0.5ml) Ground Cardamom: Adds warmth to the sauce.
  • 30g (¼ cup) Toasted Almond Slivers: Provides crunch.
  • Additional Orange Zest: For garnish.

Instructions

  1. Preheat and Prepare: Preheat oven to 180°C (350°F) and grease a 9-inch springform pan with parchment paper.
  2. Make Caramel Swirl: Cook brown sugar, water, butter, orange zest, and ginger until amber, about 5-7 minutes. Cool slightly.
  3. Combine Dry Ingredients: Whisk flour, baking powder, baking soda, salt, and ginger.
  4. Create Cake Batter: Beat sugar, melted butter, eggs, milk, and vanilla until smooth. Fold in rhubarb.
  5. Combine Wet & Dry: Gradually add dry ingredients to wet, mixing until just combined.
  6. Layer and Swirl: Pour two-thirds of batter into pan, dollop with caramel, and swirl gently. Top with remaining batter.
  7. Bake: Sprinkle with almonds and bake for 35-40 minutes, or until a toothpick comes out clean.
  8. Cool: Cool in pan for 10 minutes before releasing.
  9. Make Butter Sauce: Melt butter, whisk in cream, powdered sugar, vanilla, and cardamom.
  10. Plate: Drizzle with sauce and garnish with orange zest and almonds.

Notes

For a smoother caramel, use a heavy-bottomed saucepan and stir constantly. Don’t overmix the cake batter to avoid a tough texture.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 80 mg

Keywords: rhubarb,cake,ginger,orange,caramel,butter sauce,spring,dessert,baking

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Find it online: https://easydashrecipes.com/rhubarb-cake-with-ginger-orange-caramel-swirl-and-butter-sauce/