Print

Rhubarb Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rhubarb cake is a delightful, tangy dessert that combines the tartness of rhubarb with the sweetness of a fluffy, moist cake. This easy-to-make treat offers the perfect balance of flavors, with a soft crumb and a sweet, slightly tart finish.

Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 cups fresh rhubarb, chopped

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the sugar and butter until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
  6. Gently fold in the chopped rhubarb.
  7. Pour the batter into the prepared baking pan and spread it evenly.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Add a streusel topping for extra texture and flavor.
  • You can swap rhubarb with strawberries, blueberries, or peaches for different flavor profiles.
  • Chopped walnuts or pecans can be folded into the batter for added crunch.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Leftovers can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
  • The cake can be frozen for up to 3 months.
  • Reheat individual slices in the microwave for 15-20 seconds or in the oven for 10 minutes at 350°F (175°C).

Nutrition

Find it online: https://recipesbyjanet.com/rhubarb-cake/