I have made these Rhubarb Walnut Muffins a number of times so I decided to try making it as a cake today. The only thing I changed was the cooking time and I baked it in a 4×8 loaf pan. The pan was a bit too small and I was scared the cake might overflow the sides while cooking, but since the batter was quite thick it managed to stay inside the pan.
The cooking time was crazy though, for such a thick batter cake – 75 minutes. I would recommend cooking it in a 9 or 10 inch round spring form pan or in muffin cups if you want it ready faster.
It did turn out well, however. It rose beautifully and was golden brown with a delectably crunchy crust – I love soft and crunchy together.
Rhubarb Walnut Muffins
- 2 1/2 cups flour (280 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups brown sugar (250 grams)
- 1/2 cup vegetable oil (125 ml)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk (250 ml)
- 1 1/2 cups diced rhubarb (I used rhubarb I had frozen in summer.)
- 1/2 cup chopped walnuts
- 1 tablespoon melted butter
- 1/3 cup white sugar
- 1 teaspoon ground cinnamon
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt.
- In a big bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth.
- Pour in the dry ingredients and mix by hand just until blended.
- Stir in the rhubarb and walnuts.
- Spoon the batter into the prepared cups, filling almost to the top.
- In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
When cooking this as a cake, I checked it with a toothpick after 45 minutes and it was still totally raw. I kept checking it every 10 minutes and finally after 75 minutes the toothpick came out with crumbs on it instead of batter.
The rhubarb was actually still frozen when I put it in the batter so that could be a reason the cake took longer to bake. My rhubarb wasn’t very red this time as I picked it quickly at the end of the season to make sure it didn’t rot before I got to it.
The rhubarb gives a slightly sour taste; the walnuts a crunchy feel; and the batter is pleasantly sweet. The Rhubarb Walnut Cake has a soft crumbly texture and I’m sure you will enjoy it.