Back in February, when I first spotted rhubarb in the market, I started to experiment with all the rhubarb recipes I can find. I learned strawberry and rhubarb is a classic combination for a reason. I learned people make pies, crisps, jams, galettes and cocktails out of it. I learned my favorite way to consume a bunch of rhubarbs: put the pretty stalks onto a cake and use the rest to make strawberry rhubarb compote.
So far I’ve tried 3 different rhubarb cake recipes + still on the way creating my own. Among the 3 recipes I tried, I really cannot pick a favorite. They’re unique in their own way and I honestly think they taste equally good.
The first cake I tried is Bon Appetit’s Rhubarb Custard Cake. It’s so easy to make (you literally mix everything in one bowl!). I followed the recipe as it is and the rhubarb stalks only sank a little on top. The tartness from rhubarb perfectly balances out the creamy texture and sweet flavor. The only downside is I don’t have sour cream all the time in my fridge, but that’s not the cake’s fault. I would make it again if I want a creamy classic custard cake, with simple steps and minimum effort while still looks absolutely stunning.
The second cake I tried is Yossy Arefi’s Rhubarb and Rye Upside-Down Cake. That’s actually my first time using rye flour in a cake and it’s mind-blowingly good. I didn’t expect rye flour add such a nice nutty flavor and enhance the overall buttery flavor. Speaking of buttery flavor, can we talk about how delicious the rhubarb topping is?! I have to use all my willpower to stop eating it before it’s all gone. Making an upside-down cake may sound intimidating, but this one is not hard at all. I recommend you make this cake if you like roasted rhubarb, deeply nutty and buttery cake (in a good way, not heavy at all!) and a true showstopper.
The third cake I tried is Izy Hossack’s Rhubarb and Almond Cake. I was out of almond flakes so I used chopped pistachio instead. At first, I was worried the cake will be too dense with only whole wheat flour and almond flour. It turned out exactly the opposite – so light and fluffy. I used olive oil and I like how easy this cake can be made vegan. Whatever nuts/seeds you use on top, they add a nice crunch to the cake. Make this cake if you like almond flavor, want a more wholesome or vegan cake but still tastes light and fluffy.
Those are the three rhubarb cakes I’ve tried so far! I also have experimented once and tried to combine all the things I love about these 3 cakes together into 1 cake. Well, let’s say it’s still a cake in progress.😂 It’s not nearly as good as any of these 3, but I still happily ate it all.
As my baby croissant can come out any day now, I don’t know if I’ll be able to make my perfect rhubarb cake this year. Nevertheless, I’ve had enough rhubarb cakes and I’m so glad I discovered the beauty of rhubarbs in 2019. It’s now the peak rhubarb season, so until next time, make one (or three) rhubarb cakes and celebrate spring!