Heavenly Rhubarb Cake
Indulge in the sweet-tart perfection of this Heavenly Rhubarb Cake, a delightful dessert that's both comforting and unique. Featuring tender chunks of rhubarb sweetened to perfection and nestled within a fluffy, buttery cake base, this recipe strikes the perfect balance of tangy and sweet. A generous topping of brown sugar and cinnamon adds a caramelized, slightly spiced crunch that takes each bite to the next level. Easy to prepare in just over an hour, this rhubarb cake is a must-try for springtime gatherings, cozy tea times, or anytime you crave a slice of homemade goodness. Serve it warm from the oven or at room temperature for a rustic dessert that’s simply irresistible.
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Recipe Information
Ingredients
- 3 cups Rhubarb
- 1 cup Granulated sugar (for rhubarb)
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar (for batter)
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Whole milk
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Wash and dice the rhubarb into small, bite-sized pieces. In a bowl, toss the rhubarb with 1 cup of granulated sugar and set it aside to macerate while preparing the batter.
In a medium bowl, whisk together the flour, 1.5 cups of granulated sugar, baking powder, and salt. Set aside.
In a large bowl, beat the butter with a hand or stand mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix just until combined, being careful not to overmix.
Pour the batter into the prepared baking dish and spread evenly. Evenly distribute the macerated rhubarb over the top of the batter.
In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the top of the rhubarb.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool slightly before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
4336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2150 mg | 93% | |
| Total Carbohydrate | 897.3 g | 326% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 687.2 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1018 mg | 78% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2578 mg | 55% | |
*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.
