Simple Rhubarb Cake
Delight in the perfect balance of tangy and sweet with this Simple Rhubarb Cake, a timeless dessert that’s as easy to make as it is to love. Featuring tender pieces of fresh diced rhubarb folded into a buttery, vanilla-infused batter, this moist cake is topped with a cinnamon-scented brown sugar crumble that creates a golden, caramelized crust. Ready in just an hour with straightforward ingredients, this recipe is ideal for beginner bakers and a fantastic way to showcase the vibrant flavors of rhubarb season. Serve it warm or at room temperature for an irresistible treat that pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect for spring gatherings, brunches, or simply satisfying your sweet tooth, this homemade rhubarb cake is destined to become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 large egg
- 0.5 cups milk
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 2 cups fresh rhubarb, diced
- 0.25 cups brown sugar
- 0.5 teaspoons cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold the diced rhubarb into the batter, ensuring it is evenly distributed.
Pour the batter into the greased baking pan and spread it evenly with a spatula.
In a small bowl, mix the brown sugar and cinnamon together, then sprinkle this mixture evenly over the top of the batter.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 346.2 g | 126% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 195.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 501 mg | 39% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1310 mg | 28% | |
*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.
