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The Best Rhubarb Cake

The Best Rhubarb Cake You’ll Ever Make at Home

The Best Rhubarb Cake combines sweet and tart flavors with a tender crumb and crunchy topping, making it a perfect dessert for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups Diced Fresh Rhubarb Consider substituting with strawberries for a sweeter cake.
  • 1 cup Granulated Sugar Feel free to increase slightly for a richer sweetness.
  • 1/2 cup Unsalted Butter (softened) Margarine works well if you’re in a bind.
  • 1 large Egg No recommended substitutes for achieving the best texture.
  • 1 teaspoon Vanilla Extract Almond extract can offer a unique twist!
  • 2 cups All-Purpose Flour Gluten-free flour blends can be a fantastic alternative.
  • 1 teaspoon Baking Soda Always check it’s fresh for the best results.
  • 1/2 teaspoon Salt A pinch is all you need to elevate the flavors.
  • 1 cup Buttermilk Can be replaced with regular milk mixed with 1 tsp of vinegar or lemon juice.
For the Topping
  • 1 teaspoon Ground Cinnamon Essential for that inviting aroma!
  • 1/4 cup Additional Sugar Adjust based on your desired sweetness for each slice.

Equipment

  • 9x13-inch baking dish
  • Electric mixer
  • Mixing bowls
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it lightly or lining it with parchment paper.
  2. Rinse the fresh rhubarb thoroughly under cool water and dice it into small, uniform pieces.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  5. Add in the large egg and vanilla extract, mixing until well incorporated.
  6. Gradually combine your dry mixture with the butter mixture, alternating with the buttermilk.
  7. Gently fold the diced rhubarb into the batter using a spatula.
  8. Pour the prepared batter into the baking dish and spread it evenly.
  9. Sprinkle a generous layer of the cinnamon-sugar mixture over the top.
  10. Bake for 40-45 minutes, or until a toothpick comes out clean.
  11. Cool in the pan for 10-15 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure your butter is softened to room temperature for the best texture. Dice rhubarb into uniform pieces for even baking. Allow the cake to cool slightly before slicing.

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