Rosas Rhubarb Cake
Indulge in the perfect mix of tangy and sweet with Rosa’s Rhubarb Cake, a nostalgic dessert that highlights the natural tartness of fresh rhubarb paired with a buttery vanilla cake base. Featuring a simple yet irresistible cinnamon and brown sugar topping, this cake bakes up with a golden, caramelized crust that’s both crunchy and fragrant. Each bite is a delightful harmony of tender cake and bursts of rhubarb, making it a must-try during rhubarb season. With just 15 minutes of prep time, this easy-to-make dessert is perfect for family gatherings, garden parties, or as a comforting treat alongside a cup of coffee. Whether served warm or at room temperature, Rosa’s Rhubarb Cake promises to be a crowd-pleaser full of rustic charm!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Unsalted butter
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 3 cups Fresh rhubarb, chopped
- 1 teaspoon Ground cinnamon
- 0.5 cup Brown sugar
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Gently fold in the chopped rhubarb using a spatula, ensuring it's evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
In a small bowl, mix together the cinnamon and brown sugar. Sprinkle this mixture evenly over the top of the batter for a sweet, spiced topping.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.6 g | 267% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 2303 mg | 100% | |
| Total Carbohydrate | 637.3 g | 232% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 430.0 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 733 mg | 56% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1953 mg | 42% | |
*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.
