Description

Rhubarb Cake is a delightful springtime treat that beautifully balances sweet and tart flavors, reminiscent of your grandma’s baking. With its jammy rhubarb pieces nestled in a moist, tender crumb, this cake is perfect for breakfast, brunch, or an afternoon snack. Easy to make and visually appealing, it’s sure to impress family and friends at any gathering. Serve it warm with a dollop of Greek yogurt or alongside fresh fruits for a refreshing twist. Indulge in the timeless charm of Rhubarb Cake that celebrates the vibrant flavors of spring in every bite.

Ingredients

Scale

1/2 cup half and half, cream, or buttermilk
1 tsp lemon juice
1/2 cup unsalted butter
1 cup granulated sugar (plus 2 tsp for sprinkling)
1 large egg
1 1/2 tsp vanilla extract
2 cups all-purpose flour (save 1 tbsp for tossing rhubarb)
2 tsp baking powder
1 tsp salt
2 cups thinly sliced rhubarb

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F and lightly butter a 9×9 square baking pan.
Combine lemon juice with half and half (or cream/buttermilk) and set aside.
Cream softened butter and sugar until fluffy; mix in egg and vanilla.
Toss sliced rhubarb with reserved flour to coat.
In another bowl, whisk together remaining flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture; alternate with buttermilk mixture until just combined. Fold in rhubarb.
Spread batter into prepared pan; sprinkle sugar on top before baking.
Bake for 40-45 minutes or until golden brown; cool slightly before slicing.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 23g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg