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Moist Rhubarb and Orange Loaf Cake Recipe with Easy Brown Sugar Drizzle

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A moist and tender loaf cake featuring tart rhubarb and bright orange zest, topped with a luscious brown sugar drizzle. Perfect for spring and summer gatherings, this cake balances sweet and tangy flavors in a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange
  • ½ cup (120ml) plain yogurt or sour cream
  • 1 ½ cups (about 225g) rhubarb, chopped into ½-inch pieces
  • ½ cup (100g) brown sugar, packed
  • 3 tablespoons (45g) unsalted butter
  • 2 tablespoons (30ml) heavy cream or full-fat coconut milk
  • ½ teaspoon vanilla extract
  • Pinch of sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving a slight overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
  5. Add half of the dry ingredients to the wet mixture, followed by the yogurt or sour cream, then the remaining dry ingredients. Mix gently until just combined.
  6. Fold in the chopped rhubarb gently with a spatula, ensuring even distribution without overmixing.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs. Start checking at 50 minutes.
  9. While the cake bakes, prepare the brown sugar drizzle by combining brown sugar, butter, heavy cream, vanilla extract, and sea salt in a small saucepan. Heat over medium-low, stirring constantly until sugar dissolves and mixture thickens slightly, about 3-4 minutes. Remove from heat.
  10. Once the cake is out of the oven and still warm, poke holes on top with a skewer and pour the warm brown sugar drizzle evenly over the cake. Let it soak in.
  11. Cool the cake completely in the pan on a wire rack before removing and slicing.

Notes

Line the loaf pan with parchment paper for easy removal and to prevent sticking. Use room temperature butter and eggs for better mixing. Fold rhubarb gently to avoid a soggy cake. Start checking the cake at 50 minutes to avoid overbaking. If the cake browns too fast, tent with foil. Rewarm the drizzle if it hardens before pouring.

Nutrition

Keywords: rhubarb loaf cake, orange zest cake, brown sugar drizzle, spring dessert, moist cake, easy loaf cake, brunch cake

Find it online: https://ariaappetite.com/moist-rhubarb-and-orange-loaf-cake-recipe-with-easy-brown-sugar-drizzle/