Low Sodium Rhubarb Cake
Indulge in the perfect balance of tangy and sweet with this Low Sodium Rhubarb Cake, a heart-healthy twist on a classic dessert. Featuring fresh, diced rhubarb folded into a moist and tender batter, this recipe is crafted with low-fat buttermilk, unsalted butter, and a hint of ground cinnamon for a comforting flavor profile. The buttery brown sugar crumb topping adds delightful texture and sweetness without overpowering the natural tartness of the rhubarb. Quick to prepare and baked to perfection, this cake is ideal for anyone seeking a low sodium treat that doesn’t compromise on taste. Serve it warm or at room temperature for a charming dessert or afternoon snack that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Fresh rhubarb, diced
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Unsalted butter, softened
- 1 cup Low-fat buttermilk
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 cup Brown sugar
- 2 tablespoons Unsalted butter for topping
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with unsalted butter or line it with parchment paper.
In a medium bowl, combine the flour, baking powder, baking soda, and ground cinnamon. Set aside.
In a large mixing bowl, cream together 1 cup of softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Mix in the vanilla extract.
Alternately add the flour mixture and the buttermilk to the butter mixture, starting and ending with the flour, and mix until just combined.
Gently fold in the diced rhubarb.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
In a small bowl, combine the brown sugar and 2 tablespoons of unsalted butter. Mix well until the mixture resembles coarse crumbs.
Sprinkle the brown sugar mixture evenly over the cake batter.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Serve the cake warm or at room temperature, and enjoy a slice of this low sodium delight!
Nutrition Facts
Calories |
4137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 141.3 g | 706% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 486.3 g | 177% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 286.5 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 745 mg | 57% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1706 mg | 36% | |
*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.
