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Living Well Mom

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Rhubarb Spice Cake with Fresh Spiced Whipped Cream

By Erika in Desserts

rhubarbThis post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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 Spiced Whipped Cream is a delicious way to use rhubarb in bundt cake form while the fresh whipped cream is the perfect light topping! this idea now...

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!

Rhubarb Spice Cake with Spiced Whipped Cream Recipe

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!

Rhubarb Spice Cake with Spiced Whipped Cream Recipe

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!

Rhubarb Spice Cake with Spiced Whipped Cream Recipe

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:

Print

Rhubarb Spiced Cake with Spiced Whipped Cream

Print Recipe
  • Prep Time: 60 mins
  • Total Time: 1 hour

Ingredients

Scale
  • 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

  1. Cake:
  2. 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.
  3. Combine the cinnamon and sugar; sprinkle over the top of the cake. Cut through a couple of times with a knife.
  4. 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.
  5. Cream Cheese Drizzle:
  6. 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.
  7. Whipped Cream:
  8. Combine the heavy cream, sugar, cinnamon, and nutmeg and beat until stiff peaks form.
  9. Serve cake with a dollop of whipped cream. Sprinkle candied ginger or regular spice ginger over the whipped cream.

 

Rhubarb Spice Cake with Spiced Whipped Cream is a delicious way to use rhubarb in bundt cake form while the fresh whipped cream is the perfect light topping!  

Dear mom, I have so much more I’d love to share with you…

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    Filed Under: Desserts, Recipes Tagged With: rhubarbPublished on August 29, 2012

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    About Erika

    Erika Bragdon is a second-generation homeschooling mom with 3 kids at home and 1 in college. She lives in the beautiful hills of New Hampshire on a small farm and loves writing, baking, nature, and sharing flower essences and more natural solutions with moms.

    Comments

    1. Karen says

      August 29, 2012 at 10:42 pm

      That looks so delicious!

      Reply
    2. Laura Broach says

      August 30, 2012 at 12:28 am

      Sounds delish! Pinning so I can have the recipe handy! Thanks!

      Reply
    3. Amy Bellgardt says

      August 30, 2012 at 9:41 am

      I never wanted to try rhubarb until now! Looks awesome!

      Reply
    4. krystle(Baking Beauty) says

      August 30, 2012 at 8:24 pm

      This look so yummy, and your photography is stunning!

      Reply
    5. veronica says

      August 30, 2012 at 10:06 pm

      I’ve never had rhubarb, but I love spice cake and this looks so delish! I’m pinning for later Thanks!

      Reply
    6. Tiffany says

      August 30, 2012 at 10:14 pm

      I don’t think I’ve ever eaten anything Rhubarb but your post make me want to try it! Pinned!!

      Reply
    7. ashleigh walls says

      August 30, 2012 at 10:18 pm

      Oh wow that looks delicious!

      Reply
    8. Brooke says

      August 31, 2012 at 3:27 am

      This look delish! Is there anything you can’t cook 😉

      Reply
    9. marina says

      August 31, 2012 at 9:09 am

      That looks absolutely delicious. Am coming over for a slice!! 😉

      Reply
      • Erika says

        September 4, 2012 at 10:23 pm

        Anytime, Marina! 🙂

        Reply
    10. Jennifer Mae Hiles says

      September 7, 2012 at 11:09 pm

      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!

      Reply
    11. Nena Sinclair says

      September 13, 2012 at 2:20 am

      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!!

      Reply

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    Welcome! I’m Erika and I’m the creator behind Living Well Mom.

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