Description
This rhubarb cake is the perfect combination of sweet and tart, with a moist texture that makes it absolutely delicious. A great way to use fresh rhubarb!
Ingredients
Scale
- 2 cups chopped rhubarb, fresh or frozen
- 1 1/2 cups granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a mixing bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix until just combined.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra flavor, you can add a teaspoon of cinnamon or nutmeg to the batter.
- This cake is delicious served warm with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 18
- Sodium: 105
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 2
- Cholesterol: 40
Keywords: rhubarb cake recipes, moist rhubarb cake, delicious rhubarb cake, easy rhubarb dessert, cake with rhubarb, fresh rhubarb recipes