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Rhubarb Cake

A delightful cake combining tart rhubarb with a sweet, moist batter, perfect for spring gatherings.

  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 ½ cups rhubarb, chopped

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. Combine flour, baking powder, baking soda, and salt in a bowl.
  3. Cream the butter and sugar in a separate bowl until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the vanilla extract.
  5. Mix in the dry ingredients alternately with the buttermilk until just combined.
  6. Fold in the chopped rhubarb.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 30-35 minutes or until a toothpick comes out clean.
  9. Allow to cool before serving.

Notes

Serve with a dusting of powdered sugar, whipped cream, or vanilla ice cream. Store in an airtight container.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 305
  • Sugar: 20g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: rhubarb cake, spring dessert, easy cake recipe, moist cake, tart cake