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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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There's this little bakery, tucked away on a quiet street corner downtown. I stumbled upon it last spring, lured in by the aroma of warm spices and something…else. Something tangy and intriguing. It was rhubarb season, and they had a rhubarb and walnut cake that was simply divine. I've been trying to recreate that magic ever since. This recipe, my friends, is the closest I've come. Let me tell you a story. One of my neighbors, a sweet old lady named Agnes, grows rhubarb in her garden. She's always so generous, sharing her harvest with everyone. It was Agnes's rhubarb that inspired me to finally perfect this cake. It's more than just a recipe; it's a memory, a feeling, a whisper of spring.
This cake isn't just about the taste; it's about the texture too. The moist, tender crumb, the slight chewiness of the walnuts, and the soft, yielding rhubarb…it's a delightful experience for the senses. And the best part? It’s surprisingly easy to make. Don't let the fancy name fool you. We're talking simple ingredients, straightforward instructions, and a whole lot of heart. I personally love how the tartness of the rhubarb cuts through the richness of the cake. It’s not overly sweet, which is always a win in my book. Plus, walnuts just add a nutty depth that makes it even better. What does this mean for you? It means you get a cake that’s both sophisticated and comforting, perfect for any occasion.
Required Equipments
- Mixing Bowls
- Measuring Cups and Spoons
- 9-inch Round Cake Pan
- Electric Mixer
- Whisk
- Wire Rack
Walnut Waltz Rhubarb Whisper: Frequently Asked Questions
Walnut Waltz Rhubarb Whisper
Experience the comforting embrace of the Walnut Waltz Rhubarb Whisper, a cake that harmonizes the tartness of rhubarb with the earthy sweetness of walnuts, creating a symphony of flavors in every bite.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get organized. Preheat your oven to 350°F (175°C). This is crucial! A preheated oven ensures even baking.
- Next, grease and flour a 9-inch round cake pan. I prefer using baking spray with flour already in it – makes life so much easier. But the old-fashioned way works great, too! It's a small but significant step, preventing the cake from sticking and ensuring a clean release.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 1/2 cups of granulated sugar until light and fluffy. I can't stress the 'softened' part enough. Cold butter will be a nightmare to work with! Keep mixing it until it’s light and fluffy!
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next. And don't skimp on the vanilla! It adds such a lovely aroma.
- In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisking ensures that the baking powder and soda are evenly distributed, leading to a better rise.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing leads to a tough cake, and nobody wants that! The batter will be thick.
- Gently fold in 2 cups of chopped rhubarb and 1 cup of chopped walnuts. Be gentle! You don't want to crush the rhubarb or overwork the batter. I like to reserve a few walnuts to sprinkle on top for extra visual appeal.
- Pour the batter into the prepared cake pan and spread evenly. Sprinkle the reserved walnuts (if using) over the top.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary depending on your oven, so keep an eye on it. If the top starts to brown too quickly, tent it loosely with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Resist the urge to cut into it while it's still warm! Trust me, it's worth the wait.
- Once cooled, dust with powdered sugar, if desired. Or, for a richer touch, whip up a simple cream cheese frosting. It’s devine!
- Slice, serve, and enjoy! This cake is delicious on its own, but it's also wonderful with a scoop of vanilla ice cream or a dollop of whipped cream.
📝 Notes
- For a richer flavor, use brown butter in place of regular butter.
- Add a streusel topping for extra crunch and sweetness.
🍎 Nutrition
Calories: 350 kcal
Protein: 5 g
Fat: 18 g
Carbohydrates: 45 g
Fiber: 2 g
Calcium: 50 mg
