Finney Family Rhubarb Cake
Discover the heartwarming charm of the Finney Family Rhubarb Cake, a timeless dessert that combines the tangy taste of fresh rhubarb with the comfort of a moist, buttery cake. Perfectly balanced with a rich brown sugar and cinnamon crumb topping, this simple yet decadent cake is ideal for gatherings or a cozy weeknight treat. Prepared with pantry staples like buttermilk, vanilla, and tender rhubarb, this recipe yields a beautifully textured cake that is both light and flavorful. With just 20 minutes of prep time, this old-fashioned rhubarb cake is easy to bake and guaranteed to impress, making it a must-try for lovers of sweet and tart desserts. Serve it warm for a touch of nostalgia or enjoy it as a chilled snack—this versatile rhubarb cake never disappoints!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.5 cups butter, softened
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups chopped rhubarb
- 0.5 cups brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Mix the buttermilk into the wet ingredients alternately with the dry flour mixture, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Gently fold in the chopped rhubarb using a spatula. Pour the batter into the prepared baking pan, spreading it out evenly.
In a small bowl, combine the brown sugar, ground cinnamon, and melted butter to form a crumbly topping.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 36.3 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 179 mg | 4% | |
*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.
