Doesn’t this look delicious? It’s Rhubarb Spice Cake with a dollop of fresh spiced whipped cream. And it tastes even better than it looks.
Rhubarb Spice Cake with Fresh Spiced Whipped Cream
A couple of days ago, I told you about the 2012 Hood New England Dairy Cook-off, where home cooks from New England can submit an original recipe for the chance to win $10,000. And I’ll be going to the big cook-off event in Providence, Rhode Island on October 21st. I’m very excited about this – blogging and cooking?! It’s right up my alley!
I was sent a copy of the 2011 Hood Cook-Off Cookbook with the 30 winning recipes from last year. Since our neighbor had just given us a nice bunch of fresh rhubarb, I decided to make the Rhubarb Spiced Baby Cakes recipe, submitted by Kimberly Parsons of Maine.
I don’t have mini/baby cake pans so I changed it slightly to make one large Rhubarb Spice Cake.
The result is this scrumptious, flavorful spice cake using one of my favorite seasonal fruits – rhubarb!
How to Make Rhubarb Spice Cake:
It didn’t take long for my family to start clamoring for a taste of this yummy rhubarb spice cake!
It’s amazing. This is my favorite rhubarb recipe ever. And I’ve made quite a few, including Rhubarb Custard Bars that I’ve shared with you.
Without further ado, here is the recipe, with my “large cake” modifications:
PrintRhubarb Spiced Cake with Spiced Whipped Cream
- Prep Time: 60 mins
- Total Time: 1 hour
Ingredients
- CAKE:
- 1 1/3 cups brown sugar
- 1/2 cup butter (softened)
- 1 egg
- 1 TB sour cream
- 1 cup Buttermilk
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- pinch of nutmeg
- 1.5 cups rhubarb, chopped small
- 1/3 cup sugar
- 1 tsp cinnamon
- CREAM CHEESE DRIZZLE:
- 1.5 oz cream cheese, softened
- 2 TB butter, softened
- 1 TB Hood whole milk
- splash of vanilla extract
- 1 cup powdered sugar
- SPICED WHIPPED CREAM:
- 2 cups Hood Heavy Cream
- 1 TB sugar
- 1/2 tsp cinnamon
- pinch of nutmeg
- Garnish:
- 1/3 cup candied ginger *I just sprinkled regular spice ginger
Instructions
- Cake:
- Whip the butter until it’s fluffy and add the brown sugar, egg, sour cream, buttermilk and vanilla. Mix well. Add flour, baking soda, salt, and nutmeg; beat one minute, then fold in rhubarb. Pour into a greased and floured (I use Joy baking spray) tubed or bundt pan.
- Combine the cinnamon and sugar; sprinkle over the top of the cake. Cut through a couple of times with a knife.
- Bake at 350 degrees for approx 45 minutes, or until tests done. Cool for 5-10 minutes before removing the cake from pan and cooling completely.
- Cream Cheese Drizzle:
- Combine the cream cheese, butter, milk, vanilla, and powdered sugar. Add more milk or powdered sugar to get a desired glaze consistency. Drizzle over the cooled cake.
- Whipped Cream:
- Combine the heavy cream, sugar, cinnamon, and nutmeg and beat until stiff peaks form.
- Serve cake with a dollop of whipped cream. Sprinkle candied ginger or regular spice ginger over the whipped cream.
Karen says
That looks so delicious!
Laura Broach says
Sounds delish! Pinning so I can have the recipe handy! Thanks!
Amy Bellgardt says
I never wanted to try rhubarb until now! Looks awesome!
krystle(Baking Beauty) says
This look so yummy, and your photography is stunning!
veronica says
I’ve never had rhubarb, but I love spice cake and this looks so delish! I’m pinning for later Thanks!
Tiffany says
I don’t think I’ve ever eaten anything Rhubarb but your post make me want to try it! Pinned!!
ashleigh walls says
Oh wow that looks delicious!
Brooke says
This look delish! Is there anything you can’t cook 😉
marina says
That looks absolutely delicious. Am coming over for a slice!! 😉
Erika says
Anytime, Marina! 🙂
Jennifer Mae Hiles says
It turned out beautiful! I don’t think I have the skills for something like this! can’t wait to hear about the big cook off!
Nena Sinclair says
Thanks for the recipe, this looks so fantastic! I’ve got some rhubarb I froze and I’ve been wondering what to make with it. Now I know! Yum!!