Tasty Rhubarb Cake
A delightful cake featuring tart rhubarb in a tender, buttery crumb, perfect for celebrating the arrival of spring and summer.
Ingredients
Main ingredients
- 2 cups rhubarb, chopped Trim fibrous ends and chop into roughly 1/2-inch pieces.
- 1 cup granulated sugar Reduce to 3/4 cup if less sweetness is preferred.
- ½ cup unsalted butter, softened Softened to room temperature for easier creaming.
- 2 large eggs Allow to sit at room temperature if cold.
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk Substitutes available.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a 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 a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this to the butter mixture, alternating with the buttermilk until just combined.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before removing from the pan.
Serving
- Serve warm or at room temperature.
Notes
Store in an airtight container for up to 4–5 days. Can freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 20g
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