Nut-Free Rhubarb Cake
Indulge in the tangy-sweet delight of Nut-Free Rhubarb Cake, a simple and wholesome dessert perfect for any occasion. This moist and fluffy cake features tender pieces of fresh rhubarb folded into a velvety vanilla batter, creating bursts of tartness in every bite. Topped with a warm cinnamon-sugar crust, it offers a comforting combination of flavors and textures. With no nuts involved, it’s an allergy-friendly treat the whole family can enjoy. Ready in just over an hour and made with pantry staples, this impressive yet approachable recipe is perfect for weeknight desserts, garden parties, or as a unique addition to your brunch table. Serve it warm with a dollop of whipped cream or enjoy it on its own—the results are irresistibly delicious!
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Recipe Information
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup milk
- 3 cups fresh rhubarb, diced
- 1 teaspoon cinnamon
- 2 tablespoons sugar for topping
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the vanilla extract and beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
Gradually mix in the flour mixture in thirds, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Fold in the diced rhubarb gently, ensuring even distribution throughout the batter.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
In a small bowl, mix together the cinnamon and sugar for topping. Sprinkle it evenly over the cake batter.
Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
3851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 968 mg | 322% | |
| Sodium | 2880 mg | 125% | |
| Total Carbohydrate | 548.5 g | 199% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 343.3 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 830 mg | 64% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2055 mg | 44% | |
*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.
