Description
Rhubarb Cake is a delightful, nostalgic treat that brings the sweetness of spring straight to your table. This moist and tender cake is studded with vibrant, jammy rhubarb that strikes the perfect balance between sweet and tart. Ideal for breakfast, brunch, or as a mid-day snack, this recipe is sure to impress family and friends alike. With its simple ingredients and straightforward preparation, you’ll find it easy to whip up this classic dessert any time of the year. Whether served warm with whipped cream or enjoyed on its own, this Rhubarb Cake is a comforting reminder of home-baked goodness.
Ingredients
Scale
- 2 cups thinly sliced rhubarb
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 2 cups all-purpose flour
- 1/2 cup half-and-half, cream, or buttermilk
- 2 tsp baking powder
- 1 tsp lemon juice
- 1 1/2 tsp vanilla extract
- Salt
Instructions
- Preheat oven to 350°F (175°C) and butter a 9×9 inch baking pan.
- Mix lemon juice into half-and-half and set aside.
- Cream butter and sugar until fluffy; add egg and vanilla.
- Toss rhubarb in a tablespoon of flour.
- Combine remaining flour, baking powder, and salt; mix into the batter alternately with the buttermilk mixture.
- Fold in rhubarb gently; pour into prepared pan.
- Sprinkle top with sugar and bake for 40-45 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (85g)
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg