Easy Rhubarb Cake
Delightfully simple yet incredibly satisfying, this Easy Rhubarb Cake is the perfect combination of tangy and sweet, making it a must-try treat for any occasion. With just 15 minutes of prep time, this recipe pairs fresh, tart rhubarb with a tender, buttery cake base, topped with a luscious brown sugar and cinnamon crumble that bakes into a caramelized topping. The use of buttermilk ensures a moist texture, while the easy one-bowl mixing process makes it an ideal dessert for busy bakers. Serve this homemade rhubarb cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a crowd-pleasing treat that’s perfect for spring gatherings or cozy afternoons.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 large Egg
- 1 cup Buttermilk
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 2 cups Fresh rhubarb, diced
- 0.5 cup Brown sugar
- 0.5 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
In a medium bowl, beat the egg, then add the buttermilk, melted butter, and vanilla extract. Mix well until fully combined.
Gradually add the wet ingredients to the dry ingredients and stir until the batter is smooth.
Fold in the diced rhubarb until evenly distributed throughout the batter.
Pour the batter into the prepared baking dish and spread it out in an even layer.
In a small bowl, combine the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the top of the batter.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool slightly in the pan before serving.
Slice and enjoy as is, or serve with a dollop of whipped cream or a scoop of ice cream for extra indulgence!
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 580.3 g | 211% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 386.4 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 655 mg | 50% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1549 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
