Rhubarb is a popular ingredient in many cakes, especially in the spring and summer months when it’s in season. Its distinctive flavor adds a tangy sweetness that pairs well with the richness of cake. But what if you can’t find fresh rhubarb, or if it’s not in season?
Don’t worry, there are several substitutes that will give your cakes the same delicious flavor. In this article, we’ll explore some of the best substitutes for rhubarb in cake, and how to use them.
Best Substitutes for Rhubarb in Cake:
- Strawberries
Strawberries are a great substitute for rhubarb in cakes. They have a similar sweet and tangy flavor, and they also pair well with vanilla or cream cheese frosting. You can use fresh or frozen strawberries, but be sure to chop them into small pieces before adding them to the cake batter.
- Cranberries
Cranberries are another good substitute for rhubarb in cake. They have a tart flavor that pairs well with sweet cakes, and they also add a beautiful red color to the batter. You can use fresh or frozen cranberries, but be sure to chop them into small pieces before adding them to the batter.
- Apples
Apples are a versatile fruit that can be used in many baked goods, including cakes. They have a sweet and slightly tart flavor, and they also add moisture to the batter. You can use any variety of apple, but Granny Smith or Honeycrisp are good choices because they hold their shape during baking.
- Raspberries
Raspberries are a great substitute for rhubarb in cakes that call for a fruit filling. They have a sweet and tangy flavor, and their small size makes them easy to distribute evenly throughout the cake. You can use fresh or frozen raspberries, but be sure to defrost them and drain any excess liquid before adding them to the batter.
- Pears
Pears are another fruit that can be used as a substitute for rhubarb in cakes. They have a sweet, juicy flavor, and they also add moisture to the batter. Be sure to peel and dice the pears before adding them to the batter, and consider adding a pinch of cinnamon or nutmeg for extra flavor.
FAQs
Yes, you can use frozen rhubarb in cake. Just be sure to thaw it and drain any excess liquid before adding it to the batter.
Yes, there are many fruits that can be used as a substitute for rhubarb in cake, including strawberries, cranberries, apples, raspberries, and pears.
Yes, you can use rhubarb sauce in cake. Just be sure to adjust the amount of sugar in the recipe, since rhubarb sauce is already sweetened.
Conclusion
Rhubarb is a delicious and distinctive ingredient in cakes, but it’s not always available or in season. Fortunately, there are several substitutes that will give your cakes the same tangy sweetness, including strawberries, cranberries, apples, raspberries, and pears.
