Hello, fellow food enthusiasts! It’s Anne Carter here from Beyond the Bayou Blog, and I’ve got a delightful treat for you today: Our irresistible Rhubarb Cake.
On a relaxed Sunday, with an abundance of rhubarb on hand, I stumbled upon this rhubarb cake recipe. As it baked, the kitchen filled with a delightful aroma.
That first taste was pure magic—a perfect blend of sweet and tangy. Since then, this recipe has become a beloved favorite, bringing back memories of that blissful afternoon with every bite.
Are you excited to try out this delicious recipe? Keep following along and don’t miss the opportunity!
Try More Cake Recipes!
Rhubarb Cake Recipe
Rhubarb Cake is a soft, moist, and flavorful cake full of diced rhubarb and topped with granulated sugar that is simple to make and a dessert everyone will love!
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Calories: 226kcal
Servings: 12
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Measuring Cups
- Cooling Rack
Ingredients
- 1/2 cup half and half cream, or buttermilk
- 1 tsp lemon juice
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar plus 2 tsp for sprinkling
- 1 large egg at room temperature
- 1 1/2 tsp vanilla extract
- 2 cups all purpose flour saving out 1 Tbsp to toss with rhubarb
- 2 tsp baking powder
- 1 tsp salt
- 2 cups thinly sliced rhubarb
Instructions
- Preheat the oven to 350°F and lightly butter a 9×9 square baking pan.
- Stir lemon juice into half and half and set aside.
- Cream soft butter and sugar until fluffy, then beat in egg and vanilla.
- Toss rhubarb with 1 tablespoon of flour.
- Whisk together remaining flour, baking powder, and salt, then blend half into the butter mixture. Add all of the half and half, then the rest of the flour mixture, blending until just combined. Fold in rhubarb.
- Spread batter into the prepared pan, sprinkle with sugar, and bake for 40-45 minutes until golden and a toothpick comes out clean. Cool before cutting.
Notes
- Experiment with other fruits like berries or chopped banana for variation in flavor and texture.
- Add a touch of cinnamon to the topping sugar for a subtle hint of spice.
- For a lower fat option, substitute buttermilk for the half and half and lemon. Alternatively, a mixture of Greek yogurt and milk can also be used.
Nutrition
Calories: 226kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 313mg | Potassium: 167mg | Fiber: 1g | Sugar: 17g | Vitamin A: 293IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
Some Tips to Keep in Mind!
- Ensure the butter is at room temperature for easier creaming with sugar, resulting in a fluffier texture.
- Lightly butter the baking pan and consider lining it with parchment paper for easy removal and cleanup.
- Don’t skip tossing the rhubarb with flour; this helps prevent it from sinking to the bottom of the cake during baking.
- Be careful not to overmix the batter once the flour is added; overmixing can lead to a tougher cake texture.
- Let the cake cool slightly in the pan before transferring it to a cooling rack; this helps prevent it from crumbling apart.
- Feel free to adjust the sweetness level by adding more or less sugar to the topping, according to your preference.
What to Serve with Rhubarb Cake?
