Soy-Free Rhubarb Cake
Delightfully tangy and irresistibly moist, this Soy-Free Rhubarb Cake brings a touch of old-fashioned charm to your dessert table. Made with fresh, tart rhubarb and a hint of warm cinnamon, this easy-to-make cake balances sweetness and spice in every bite. The tender crumb comes from the perfect combination of buttermilk and softened butter, while the absence of soy ensures it fits diverse dietary needs. Ready in just over an hour, this homemade treat is perfect for spring gatherings, afternoon tea, or as a standout dessert to impress your guests. Serve it simply or with a dollop of whipped cream for a comforting, no-fuss indulgence.
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Recipe Information
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish and set aside.
In a medium bowl, toss the chopped rhubarb with half the sugar (1/2 cup) and set aside for about 10 minutes.
In a large mixing bowl, cream together the remaining half cup of sugar and the softened butter until light and fluffy.
Add the egg and vanilla extract to the butter and sugar mixture, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Alternately add the flour mixture and buttermilk to the creamed butter and sugar mixture, starting and ending with the flour mix. Stir gently after each addition until just combined.
Fold the sugared rhubarb into the batter gently until distributed evenly.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 421.0 g | 153% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 218.7 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 821 mg | 63% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2142 mg | 46% | |
*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.
