{"id":6249,"date":"2016-06-08T23:39:02","date_gmt":"2016-06-09T03:39:02","guid":{"rendered":"https:\/\/bakeschool.com\/?p=6249"},"modified":"2025-09-11T14:30:48","modified_gmt":"2025-09-11T18:30:48","slug":"rhubarb-pumpkin-seed-cake","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/rhubarb-pumpkin-seed-cake\/","title":{"rendered":"Moist Rhubarb Cake"},"content":{"rendered":"\n

This moist rhubarb cake<\/strong> is made with ground pumpkin seeds and sour cream<\/em>, creating a tender cake crumb with a nutty flavour that pairs beautifully with tart rhubarb.<\/p>\n\n\n\n

\"Squares<\/figure>\n\n\n\n

Sometimes, the secret to a moist cake can be less flour, or replacing a portion of the flour with a flour alternative, like a starch (cornstarch, for example) or even ground nuts. The ground nuts add texture to the cake crumb and lighten it in a way that flour can't achieve.<\/p>\n\n\n\n

A careful swap of a portion of the flour with some ground almonds, ground hazelnuts, or ground pumpkin seeds can lead to cakes with a very tender, moist crumb and a light texture. This works beautifully in these rhubarb sour cream muffins<\/a> and the gorgeous rhubarb upside-down cake<\/a>, made with ground almonds, and in the recipe below with pumpkin seeds!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

What You Need<\/h2>\n\n\n\n
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\"Ingredients<\/figure>\n\n\n\n