Description
This easy rhubarb cake recipe is full of flavor and moisture, making it a delightful treat for any occasion.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, starting and ending with the flour mixture.
- Fold in the chopped rhubarb until evenly distributed.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider sprinkling some cinnamon or nutmeg into the batter.
- This cake can be served warm or at room temperature, and it’s delicious on its own or with a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Keywords: easy rhubarb cake recipes, moist rhubarb cake, flavorful rhubarb dessert, rhubarb dessert recipes