Rhubarb Buttermilk Tea Cake
Delight your taste buds with this moist and tender Rhubarb Buttermilk Tea Cake, a perfect balance of sweet and tangy flavors. This easy-to-make dessert features fresh, tart rhubarb pieces folded into a rich buttermilk batter, resulting in a soft, melt-in-your-mouth crumb with pops of fruity brightness in every bite. The combination of buttermilk and softened butter creates a perfectly light texture, while a simple dusting of powdered sugar adds a touch of elegance. Ideal for brunch tables, afternoon tea, or an indulgent snack, this tea cake is as versatile as it is delicious. With minimal prep time and a rustic charm, it's guaranteed to be a crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1.25 cups Granulated sugar
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Buttermilk
- 2 cups Fresh rhubarb (trimmed and diced)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan, lining it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer or a whisk.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Gently fold the diced rhubarb into the batter using a spatula, ensuring it is evenly distributed.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust with powdered sugar (if using) before slicing and serving.
Nutrition Facts
Calories |
3142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 477.8 g | 174% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 279.0 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 524 mg | 40% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1200 mg | 26% | |
*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.
