Rhubarb Cake
Treat yourself to the luscious flavors of spring with this delightful Rhubarb Cake recipe! Bursting with vibrant tangy rhubarb, perfectly balanced by a hint of cinnamon and vanilla, this cake combines soft, buttery texture with a tender crumb. A sugared rhubarb mixture is folded into the batter, ensuring every bite is packed with sweet-tart goodness. Quick to prepare and ready in under an hour, this versatile dessert is perfect for afternoon tea, brunch spreads, or a sweet ending to dinner. Finished with a delicate dusting of confectioners' sugar, it’s an easy-to-make treat that’s as beautiful as it is delicious. Ideal for anyone searching for a crowd-pleasing seasonal recipe, this Rhubarb Cake is a must-try for lovers of rhubarb desserts!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 400 grams rhubarb
- 150 grams granulated sugar
- 220 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 115 grams unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters milk
- 2 tablespoons confectioners' sugar
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan.
Wash and trim the rhubarb, then cut it into 1/2-inch pieces.
In a bowl, toss the rhubarb pieces with 50 grams of the granulated sugar. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
In a large bowl, cream the softened butter and the remaining 100 grams of granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold the sugared rhubarb into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, dust the top with confectioners' sugar before serving.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 28.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 183 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.
