You’ve probably got rhubarb tucked away in your freezer from last spring’s harvest, and winter’s the perfect time to put it to work. While most people think rhubarb’s strictly for warm-weather pies, it’s actually a powerhouse ingredient that can transform everything from your morning routine to holiday dinners. The tart, bold flavor cuts through rich winter dishes in ways you wouldn’t expect, and these ten ideas will show you exactly how to make it happen.
Rhubarb Compote for Morning Oatmeal and Yogurt Bowls
Rhubarb compote transforms tart stalks into a luscious, jammy topping that brings brightness to your morning routine. This simple preparation balances rhubarb’s natural sourness with just enough sweetness, creating a versatile condiment that elevates plain oatmeal and yogurt into something special. The compote develops a beautiful pink hue as it cooks, adding visual appeal to your breakfast bowls.
Making rhubarb compote requires minimal effort and just a handful of ingredients. Unlike elaborate preserves, this recipe comes together in under 20 minutes on the stovetop, filling your kitchen with a sweet-tart aroma. The result is a chunky yet spoonable mixture that keeps well in the refrigerator for up to two weeks, giving you a ready-made breakfast enhancement throughout busy mornings.
Ingredients
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Combine the chopped rhubarb, sugar, water, and lemon juice in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer, then reduce the heat to medium-low and cook for 10-12 minutes until the rhubarb breaks down and the liquid thickens.
The rhubarb pieces should be soft but still hold some shape for texture. Remove from heat and stir in the vanilla extract and salt. Allow the compote to cool to room temperature, during which time it will thicken further. Transfer to an airtight container and refrigerate until ready to use.
Tips
Adjust the sugar quantity based on your rhubarb’s tartness and personal preference—some batches may need slightly more or less sweetening.
If you prefer a smoother consistency, mash the compote with a fork or potato masher while it’s still warm. Consider adding complementary flavors like a cinnamon stick during cooking, fresh grated ginger, or orange zest for variation.
The compote will continue to thicken as it cools, so don’t worry if it seems too liquid while hot. For a faster preparation method, you can also cook rhubarb in a premium air fryer oven using a small baking dish at 350°F for about 15 minutes. A convection oven setting ensures even heat distribution and can reduce cooking time while maintaining the compote’s ideal texture.
Winter Rhubarb Crisp With Warming Spices
When fresh rhubarb isn’t in season, your frozen or preserved stalks become the foundation for a comforting winter dessert that fills your home with the aroma of cinnamon, ginger, and nutmeg. This rhubarb crisp balances the vegetable’s characteristic tang with warming spices that feel appropriate for cold evenings, creating a dessert that bridges the gap between summer’s brightness and winter’s cozy flavors.
The contrast between the bubbling, slightly tart filling and the golden, buttery topping makes this crisp irresistible served warm with vanilla ice cream or whipped cream. Unlike fruit crisps that can turn mushy, rhubarb maintains some structure even after baking, providing pleasant texture beneath the crumbly oat topping.
The addition of warming spices—cinnamon, ginger, cardamom, and a hint of clove—complements rhubarb’s natural tartness while making the dessert feel seasonally appropriate for winter months. This recipe works equally well with fresh or frozen rhubarb, making it a practical choice when you’re drawing from your stored supply. For the best results, prepare this dessert in premium dutch oven cookware that distributes heat evenly and prevents hot spots that could burn the delicate topping. Investing in quality cookware sets ensures consistent baking performance and helps achieve that perfect golden-brown topping every time.
Ingredients
- 5 cups rhubarb, cut into 1-inch pieces (fresh or frozen)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F and butter a 9×9-inch baking dish. In a large bowl, toss the rhubarb pieces with granulated sugar, cornstarch, cinnamon, ginger, cardamom, and cloves until evenly coated, then transfer to the prepared baking dish.
In a separate bowl, combine the oats, flour, brown sugar, and salt, then work in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Stir in the nuts if using.
Sprinkle the topping evenly over the rhubarb filling, covering it completely. Bake for 40-45 minutes until the topping is golden brown and the filling is bubbling around the edges. Let the crisp cool for at least 15 minutes before serving to allow the filling to set slightly.
Tips
If using frozen rhubarb, there’s no need to thaw it first, though you may need to add an extra 5-10 minutes to the baking time. The cornstarch is essential for thickening the abundant juices rhubarb releases as it bakes—don’t skip it or you’ll end up with a soupy filling.
For extra crunch in your topping, toast the oats in a dry skillet for a few minutes before mixing them with the other dry ingredients. If your rhubarb is particularly tart, you can increase the granulated sugar in the filling by up to 1/4 cup. The crisp tastes best served warm but can be made a day ahead and reheated gently in a low oven.
Tangy Rhubarb Chutney to Accompany Roasted Meats
Moving beyond desserts, rhubarb’s tart complexity makes it an exceptional ingredient for savory preparations, particularly in chutneys that accompany rich, roasted meats. This tangy condiment transforms your stored rhubarb into a sophisticated accompaniment that cuts through the richness of pork, lamb, duck, or game meats with bright acidity and subtle sweetness.
The natural pectin in rhubarb helps the chutney develop a thick, spreadable consistency that clings beautifully to sliced meat, while the addition of aromatic spices and aromatics creates layers of flavor that elevate simple roasted proteins into memorable meals.
Unlike fruit-heavy chutneys that can overwhelm with sweetness, rhubarb chutney maintains a sharp, assertive character that enhances rather than masks the flavor of your meat. The combination of vinegar, sugar, and spices creates a complex sweet-tart profile reminiscent of traditional Indian chutneys, while the rhubarb’s unique vegetal notes add depth you won’t find in more conventional fruit-based versions.
This chutney keeps well in the refrigerator for several weeks, making it a practical addition to your cold-weather entertaining repertoire when you want to showcase your preserved rhubarb in an unexpected way. The superior heat conductivity of copper cookware ensures even simmering and prevents scorching during the reduction process. When serving this chutney at your dinner party, consider presenting it in a premium copper cookware set for an elegant touch that complements the sophisticated flavors.
Ingredients
- 4 cups rhubarb, cut into 1/2-inch pieces
- 1 medium onion, finely diced
- 1 cup packed brown sugar
- 3/4 cup apple cider vinegar
- 1/2 cup golden raisins or currants
- 2 tablespoons fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground allspice
- Zest of 1 orange
Instructions
Combine all ingredients in a large, heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat, stirring to dissolve the sugar.
Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 35-45 minutes until the rhubarb has completely broken down, the onions are soft and translucent, and the mixture has thickened to a jam-like consistency that coats the back of a spoon.
As the chutney cooks, the rhubarb will release its liquid before gradually reducing and concentrating into a thick, glossy condiment. Remove from heat and let cool to room temperature, during which time the chutney will thicken further.
Transfer to clean jars or an airtight container and refrigerate until ready to use.
Tips
The chutney will seem quite loose during cooking but will thicken considerably as it cools, so resist the urge to over-reduce it on the stovetop or it may become too firm when chilled.
Taste the chutney as it nears completion and adjust the sweet-tart balance to your preference by adding more sugar if too sharp or a splash more vinegar if too sweet.
For a smoother texture, you can mash some of the rhubarb pieces with a potato masher during the last 10 minutes of cooking, though leaving some chunks provides pleasant texture.
This chutney is particularly excellent with pork tenderloin, roasted lamb, or alongside a cheese board with sharp cheddar and crackers.
Rhubarb Bread Pudding With Vanilla Custard
Bread pudding offers a comforting way to showcase your stored rhubarb in a dessert that bridges rustic simplicity with elegant sophistication. The tender, custardy interior studded with tart rhubarb pieces creates a perfect balance between the dessert’s natural richness and the fruit’s bright acidity. As the bread soaks up the vanilla-scented custard and bakes to golden perfection, the rhubarb softens and releases its juices, creating pockets of tangy sweetness throughout the pudding that prevent it from becoming overly heavy or cloying.
This dessert works equally well as a weekend brunch centerpiece or an impressive dinner party finale, particularly when served warm with additional custard sauce pooled around each portion. The beauty of bread pudding lies in its transformative nature—day-old bread becomes luxurious, and frozen or preserved rhubarb performs just as admirably as fresh.
The custard base, enriched with eggs and cream, provides a velvety contrast to the rhubarb’s assertive character, while a hint of cinnamon and nutmeg adds warming spice notes that complement both components. Unlike fruit crisps or cobblers that keep the fruit and starch separate, bread pudding integrates everything into a unified, spoonable dessert with varied textures in every bite—crispy edges, soft custardy center, and tender-tart rhubarb throughout. For even heat distribution and superior browning, consider baking your bread pudding in a premium cast iron dutch oven, which retains heat exceptionally well and creates perfectly crisp edges while maintaining a custardy center. A quality enameled dutch oven provides excellent temperature control and prevents metallic flavors from affecting your delicate custard while offering easy cleanup after baking.
Rhubarb Glaze for Pork Chops and Game
Rhubarb’s tart, fruity character makes it an exceptional base for savory glazes that pair beautifully with rich meats like pork chops, duck breast, venison, and wild boar. The natural acidity of rhubarb cuts through fatty proteins while caramelizing into a glossy, restaurant-quality coating that adds both visual appeal and complex flavor.
Unlike sweet fruit glazes that can overwhelm the palate, rhubarb-based glazes maintain a sophisticated balance between tangy, sweet, and savory elements, enhanced with aromatics like garlic, ginger, and fresh herbs. This glaze transforms a simple weeknight pork chop into something special while being equally at home alongside elegant game preparations for dinner parties.
The versatility of this glaze extends beyond the cooking method—it works whether you’re pan-searing, grilling, or roasting your protein. The rhubarb breaks down during cooking to create a naturally thickened sauce that clings to meat without becoming sticky or overly sweet.
Stored rhubarb, whether frozen or preserved, actually works better than fresh in this application since the cell structure has already begun to break down, allowing it to cook into a smooth glaze more quickly. A touch of honey or brown sugar balances the tartness, while soy sauce or balsamic vinegar adds umami depth that makes the glaze suitable for both spring lamb and hearty autumn game dishes. When preparing this glaze, having premium nonstick cookware ensures even heat distribution and prevents the sugary mixture from sticking or burning during the reduction process. Investing in a nonstick cookware set elevates your cooking experience by providing consistent results across different proteins and cooking methods.
Overnight Rhubarb Streusel Coffee Cake
This make-ahead coffee cake is perfect for brunches, holiday mornings, or whenever you want to serve something impressive without early morning stress. The overnight rest allows the batter to hydrate fully and develop deeper flavor while the rhubarb releases some of its moisture, creating pockets of jammy tartness throughout the tender crumb.
The streusel topping, made with butter, brown sugar, and cinnamon, forms a crispy, sweet contrast to the tangy rhubarb and soft cake base. Assembling everything the night before means you simply slide the pan into the oven when you wake up, filling your kitchen with irresistible aromas while you brew coffee.
Using stored rhubarb in this recipe is ideal because frozen or preserved rhubarb has already softened slightly, integrating seamlessly into the batter without releasing excess liquid during baking. The cake strikes a perfect balance between sweet and tart, with the rhubarb providing bright acidity that prevents the rich, buttery cake from becoming too heavy.
A cream cheese swirl can be added for extra decadence, or keep it simple and let the rhubarb shine as the star. This recipe yields a generous 9×13-inch pan that serves a crowd, though it’s equally delicious reheated the next day—if there are any leftovers. If you’re looking for more flexibility in your morning cooking routine, a premium programmable crock pot allows you to set precise cooking times and temperatures for hands-off breakfast preparations. For busy mornings when you want something even easier, consider using a programmable slow cooker to prepare a warm fruit compote using your stored rhubarb to serve alongside the coffee cake.
Rhubarb Simple Syrup for Winter Cocktails and Mocktails
Rhubarb simple syrup transforms your stored rhubarb into a versatile ingredient that brings bright, tart flavor to winter beverages when fresh rhubarb is long out of season. This ruby-hued syrup captures the essence of spring and preserves it in a bottle, ready to elevate cocktails, mocktails, sodas, and even coffee drinks with its distinctive tangy-sweet profile.
The natural acidity of rhubarb balances beautifully with sugar, creating a syrup that’s neither cloying nor too sharp, making it an ideal mixer for gin, vodka, prosecco, or sparkling water. A batch of this syrup stores well in the refrigerator for up to three weeks or can be frozen in ice cube trays for even longer preservation.
Making rhubarb simple syrup is remarkably straightforward and works perfectly with frozen rhubarb, which breaks down quickly during cooking and releases its juices readily. The gentle simmering process extracts all the flavor and color from the rhubarb while the sugar dissolves completely, resulting in a smooth, pourable syrup with no graininess.
You can customize the intensity by adjusting the rhubarb-to-water ratio, and optional additions like ginger, vanilla, or citrus zest can add complexity to complement specific cocktail creations. The strained syrup has a gorgeous pink to deep rose color that makes drinks visually stunning, perfect for entertaining or adding a special touch to everyday refreshments.
Ingredients
- 4 cups rhubarb, chopped into 1-inch pieces
- 2 cups water
- 2 cups granulated sugar
- Optional: 1-inch piece fresh ginger, sliced, or 1 vanilla bean, split, or zest of 1 lemon
Instructions
Combine the chopped rhubarb, water, and sugar in a medium saucepan along with any optional flavorings you’re using, then bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
Once boiling, reduce heat to medium-low and simmer for 15-20 minutes until the rhubarb has completely broken down and the liquid has taken on a deep pink color. Remove from heat and let the mixture cool for 10 minutes, then strain through a fine-mesh sieve into a clean bowl or jar, pressing gently on the solids to extract all the liquid without forcing pulp through (discard the solids).
Allow the syrup to cool completely before transferring to an airtight glass bottle or jar and refrigerating.
Tips
The key to crystal-clear syrup is patient straining—resist the urge to press too hard on the rhubarb solids, as this can make the syrup cloudy.
If you prefer a more intense rhubarb flavor, increase the rhubarb to 5 cups while keeping the water and sugar measurements the same. For cocktails, try mixing one part syrup with two parts gin and a splash of fresh lemon juice, topped with soda water, or add a tablespoon to champagne for an elegant rhubarb mimosa.
The syrup also works beautifully drizzled over vanilla ice cream, stirred into plain yogurt, or mixed with cold brew coffee for a unique caffeinated treat. If freezing the syrup in ice cube trays, pop out the frozen cubes and store them in a freezer bag for up to six months, thawing individual portions as needed.
Rustic Rhubarb Galette With Brown Butter Crust
A rustic rhubarb galette showcases stored rhubarb in its most elegant, unfussy form—a free-form tart that celebrates imperfection while delivering sophisticated flavor. The flaky, golden crust enriched with nutty brown butter provides the perfect counterpoint to the bright, tangy filling, creating a dessert that feels both humble and special.
Unlike a traditional pie, galettes require no special pan or crimping skills, making them accessible for bakers of all levels while still impressing guests with their artisanal, bakery-worthy appearance. The open-faced design allows the rhubarb filling to caramelize slightly at the edges, intensifying its flavor and creating appealing textural contrast between the jammy center and the crisp, buttery pastry.
This recipe works beautifully with frozen rhubarb, which requires no thawing before assembly—simply toss it with sugar and cornstarch and pile it onto the rolled dough. The brown butter crust takes just minutes longer than a standard pastry but delivers exponentially more flavor with its toasted, almost caramel-like notes that complement the rhubarb’s tartness.
A sprinkle of coarse sugar on the crust edges before baking creates a delightful crunch and professional finish, while a final brushing of the baked galette with apricot or strawberry jam adds shine and an extra layer of sweetness that balances the assertive rhubarb filling.
Ingredients
For the Brown Butter Crust:
- 1¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 8 tablespoons unsalted butter, browned and cooled but still liquid
- 3-4 tablespoons ice water
For the Filling:
- 4 cups rhubarb, fresh or frozen, cut into ½-inch pieces
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cardamom or cinnamon
- Pinch of salt
For Assembly:
- 1 egg, beaten with 1 tablespoon water
- 2 tablespoons coarse sugar
- 2 tablespoons apricot or strawberry jam, warmed
Instructions
To make the crust, whisk together flour, sugar, and salt in a large bowl, then drizzle in the cooled brown butter and mix with a fork until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time, stirring until the dough just comes together, then shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
While the dough chills, preheat your oven to 400°F and line a baking sheet with parchment paper. In a separate bowl, toss the rhubarb pieces with sugar, cornstarch, vanilla, cardamom, and salt until evenly coated.
Roll the chilled dough on a lightly floured surface into a 12-inch circle (rustic and imperfect is fine), then transfer to the prepared baking sheet.
Pile the rhubarb filling in the center, leaving a 2-inch border, then fold the edges of the dough up and over the filling, pleating as you go and leaving the center exposed.
Brush the crust edges with the egg wash, sprinkle with coarse sugar, and bake for 40-45 minutes until the crust is deeply golden and the filling is bubbling.
Remove from the oven, immediately brush the hot galette with warmed jam, and let cool for at least 20 minutes before slicing.
Tips
Brown the butter ahead of time and refrigerate it until solid, then cut it into pieces and proceed as you’d with regular cold butter for an even flakier crust.
If your rhubarb releases a lot of liquid during baking and the galette bottom becomes soggy, transfer it to a wire rack immediately after the jam glaze to allow air circulation underneath.
The galette is best served the day it’s made, but you can prepare the dough up to two days in advance or freeze it for up to three months.
For extra indulgence, serve warm wedges with vanilla ice cream or lightly sweetened whipped cream, which mellows the rhubarb’s tartness and creates a perfect temperature contrast.
Rhubarb BBQ Sauce for Slow-Cooked Ribs
Rhubarb BBQ sauce transforms stored rhubarb into a bold, tangy condiment that elevates slow-cooked ribs from ordinary to extraordinary. The natural acidity and tartness of rhubarb create an ideal foundation for barbecue sauce, cutting through the richness of pork ribs while adding a distinctive pink hue and complex flavor profile that sets this sauce apart from traditional tomato-based versions.
When reduced and concentrated during cooking, rhubarb develops a jammy consistency and mellows into a sweet-tart base that harmonizes beautifully with smoky spices, brown sugar, and vinegar. This unexpected application of rhubarb showcases its versatility beyond desserts and demonstrates how stored rhubarb can bridge the gap between sweet and savory cooking.
The slow-cooking process allows the ribs to become fall-off-the-bone tender while the rhubarb sauce penetrates the meat and creates a glossy, caramelized glaze on the exterior. Frozen rhubarb works particularly well in this recipe since it breaks down quickly during cooking, releasing its juices and thickening into a sauce with minimal effort.
The combination of rhubarb’s brightness with molasses, smoked paprika, and a touch of heat from cayenne creates layers of flavor that complement the savory, fatty ribs perfectly. Whether finished in the oven or on the grill for a final char, these rhubarb-glazed ribs offer a memorable twist on classic barbecue that makes excellent use of your rhubarb stockpile.
Ingredients
For the Rhubarb BBQ Sauce:
- 3 cups rhubarb, fresh or frozen, chopped into 1-inch pieces
- 1 cup ketchup
- ½ cup apple cider vinegar
- ½ cup brown sugar, packed
- ¼ cup molasses
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoon salt
For the Ribs:
- 2 racks pork baby back ribs (about 4-5 pounds)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
To prepare the sauce, combine all sauce ingredients in a medium saucepan over medium heat, bringing the mixture to a simmer and cooking for 20-25 minutes until the rhubarb completely breaks down and the sauce thickens, stirring occasionally to prevent sticking.
Use an immersion blender or transfer to a regular blender to puree the sauce until smooth, then set aside to cool. For the ribs, remove the membrane from the back of each rack, then combine the dry rub ingredients and massage the mixture thoroughly over both sides of the ribs.
Place the seasoned ribs in a slow cooker, bone-side down, and brush generously with half of the rhubarb BBQ sauce, reserving the remaining sauce for later. Cook on low for 6-7 hours or high for 3-4 hours until the meat is tender and pulling away from the bones.
Transfer the ribs to a baking sheet lined with foil, brush with additional sauce, and broil for 3-5 minutes or grill over medium-high heat for 5-7 minutes until the sauce caramelizes and forms a sticky glaze, then brush with a final layer of sauce before serving with remaining sauce on the side.
Tips
The rhubarb BBQ sauce can be made up to a week in advance and stored in the refrigerator, allowing the flavors to meld and deepen over time. If your sauce seems too tart after cooking, add an additional tablespoon or two of brown sugar to balance the acidity.
For a thicker sauce, simmer it longer uncovered until it reaches your desired consistency, or add a tablespoon of tomato paste. The ribs can also be finished in a 375°F oven for 10-15 minutes if you don’t have a broiler or grill available.
Reserve some unsauced portions of rib if serving to children or those sensitive to tartness, as the rhubarb creates a distinctly tangy flavor that may be an acquired taste for some palates.
Rhubarb and Ginger Upside-Down Cake
Rhubarb and ginger upside-down cake transforms stored rhubarb into a stunning dessert that showcases the fruit’s vibrant pink stalks against a golden, tender cake. The classic upside-down cake technique creates a beautiful caramelized topping where rhubarb pieces are suspended in a glossy brown sugar glaze, their tartness balanced by the sweet coating that forms during baking. Fresh ginger adds warmth and spice that complements rhubarb’s natural tang, creating a sophisticated flavor combination that feels both comforting and refined.
This cake makes excellent use of frozen rhubarb since the stalks soften during baking anyway, and the dramatic presentation when inverted makes it an impressive dessert for spring gatherings or casual family dinners alike.
The moist, spiced cake base provides the perfect foundation for the caramelized rhubarb topping, with buttermilk adding tenderness and a subtle tang that echoes the rhubarb’s acidity. Unlike traditional pineapple upside-down cakes, the rhubarb version offers a more complex, less cloying sweetness that appeals to those who prefer desserts that aren’t overly sugary.
The contrast between the jammy, slightly tart rhubarb layer and the soft, gingery cake creates textural and flavor interest in every bite. Served warm with a dollop of whipped cream or vanilla ice cream, this cake turns stored rhubarb into an elegant yet approachable dessert that celebrates the unique character of this spring vegetable.
Ingredients
For the Topping:
- 4 tablespoons unsalted butter
- ⅔ cup brown sugar, packed
- 3 cups rhubarb, fresh or frozen, cut into 1-inch pieces
- 1 tablespoon fresh ginger, grated
For the Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 2 tablespoons fresh ginger, grated
Instructions
Preheat the oven to 350°F and prepare a 9-inch round cake pan by melting the 4 tablespoons of butter for the topping directly in the pan over low heat or in the oven. Then sprinkle the brown sugar evenly over the melted butter and arrange the rhubarb pieces in a single layer over the sugar mixture, scattering the tablespoon of grated ginger throughout.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and cinnamon, then set aside. Using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes. Then beat in the eggs one at a time followed by the vanilla extract and fresh grated ginger.
Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture, mixing just until combined after each addition. Pour the batter evenly over the rhubarb layer in the prepared pan and smooth the top with a spatula.
Bake for 45-50 minutes until a toothpick inserted in the center comes out clean and the cake is golden brown. Then let cool in the pan for 10 minutes before carefully inverting onto a serving plate while still warm.
Tips
If using frozen rhubarb, there’s no need to thaw it before arranging it in the pan, though you may need to add 5-10 minutes to the baking time. The cake is best inverted while still warm because the caramel topping stays pliable and releases more easily from the pan; waiting too long allows the sugar to harden and stick.
If any rhubarb pieces stick to the pan after inverting, simply use a spatula to remove them and place them back on top of the cake. For the cleanest release, run a knife around the edges of the pan before inverting, and choose a serving plate with a slight rim to catch any caramel that drips.
This cake is delicious served warm, at room temperature, or even cold the next day, though the topping will be most glossy and dramatic when freshly baked.
