Print

Flavorful Rhubarb Gin Sour Cake Recipe with Easy Tangy Glaze

rhubarb gin sour cake - featured image
Print Recipe

A tangy and moist cake combining the tartness of rhubarb with the botanical notes of gin, finished with a bright, zesty glaze. Perfect for cocktail lovers and dessert enthusiasts alike.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1½ cups (about 200g) fresh or frozen rhubarb, chopped into ½-inch pieces
  • ¼ cup (60ml) dry gin
  • ⅓ cup (80ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) gin (optional)
  • 1 teaspoon finely grated lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with a mixer until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition. If batter curdles, add a tablespoon of flour to stabilize.
  5. Mix in gin and vanilla extract until combined.
  6. Add dry ingredients in three additions, alternating with milk, beginning and ending with flour. Mix gently after each addition.
  7. Fold in chopped rhubarb gently with a spatula.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean and cake springs back lightly when touched.
  10. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Whisk together powdered sugar, lemon juice, gin (if using), and lemon zest until smooth. Adjust consistency as needed.
  12. Drizzle glaze over cooled cake and let set for at least 20 minutes before slicing.

Notes

Use room temperature butter and eggs for best results. Thaw and drain frozen rhubarb before use to avoid sogginess. Avoid overmixing batter to keep cake tender. Tent cake with foil if browning too quickly. Let cake cool completely before glazing to prevent glaze from melting.

Nutrition

Keywords: rhubarb cake, gin cake, sour cake, cocktail cake, tangy glaze, easy dessert, rhubarb dessert

Find it online: https://chrisfeasts.com/flavorful-rhubarb-gin-sour-cake-recipe-with-easy-tangy-glaze/