Rhubarb Cake

Make the best of rhubarb season with this easy-to-make and delectable rhubarb cake. This cake is fluffy, moist, and loaded with jammy bits of tangy rhubarb that will make your tastebuds sing!

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 275

Author Lily Ernst

Ingredients

2 cups (250g) all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg or cloves or both
1/2 cup (114g) unsalted butter room temperature
1 cup (200g) granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup (125ml) buttermilk (store-bought or homemade, see notes*)
2 cups fresh rhubarb thinly sliced (see notes** if using frozen)
1 Tbsp granulated sugar for sprinkling

Instructions

Preheat oven to 350F. Butter a 9" springform pan and line the bottom of the pan with parchment paper.
In a medium bowl, toss together the flour and baking powder.
2 cups (250g) all-purpose flour, 2 tsp baking powder
Add salt, and spices. Set aside.
1/2 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg or cloves
In a large mixing bowl, beat the butter and sugar until light and fluffy.
1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar
Beat in the egg and vanilla.
1 large egg, 1 tsp vanilla extract
Stir in half of the flour mixture, followed by the buttermilk, then the rest of the flour mixture until almost combined.
1/2 cup (125ml) buttermilk
Fold in the rhubarb until just combined.
2 cups fresh rhubarb
Spoon the batter into the prepared pan. Sprinkle with sugar on top.
1 Tbsp granulated sugar
Bake at 350F for 40-45 minutes or until a toothpick inserted into the center comes out clean

Notes

Leftovers can be placed in an airtight container and stored at room temperature for up to 3 days or in the fridge for up to 5 days.

* To make your own buttermilk - add a teaspoon of white vinegar or lemon juice to a measuring cup, add just enough milk (of any kind) to make 1/2 cup, stir and let stand for 5 minutes.

**If using frozen rhubarb - thaw and drain well before adding it to the cake batter.

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