Rhubarb Cake Recipe
A soft and moist cake with tangy rhubarb pieces, lightly sweetened and perfect for spring or summer.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- ½ cups unsalted butter, softened
- 2 large eggs
- 1 cups buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 tsp vanilla extract
- 2 cups diced rhubarb
For the Topping (Optional):
- ¼ cup sugar
- ½ tsp cinnamon
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Step 2: Add the Rhubarb
- Gradually mix in the flour mixture and buttermilk, alternating between the two.
- Gently fold in the diced rhubarb, making sure it’s evenly distributed.
Step 3: Bake the Cake
- Pour the batter into the prepared baking dish and spread it evenly.
- Mix ¼ cup sugar and cinnamon, then sprinkle over the top of the cake.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for at least 15 minutes before serving.
Notes
- Fresh or frozen rhubarb? If using frozen, thaw and drain excess liquid before adding to the batter.
- If you prefer a sweeter cake, increase sugar slightly or serve with whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for 5 days