Crave-Worthy Rhubarb Cake for Your Spring Snacking Joy
This Rhubarb Cake is a delightful spring dessert, featuring a perfect blend of tart rhubarb and a crunchy topping.
Equipment
- - 9×13-inch baking pan
- - Mixing bowls
- Whisk
- - Electric mixer
Ingredients
For the Cake
- 1 can Cooking Spray Prevents sticking; consider using parchment paper for added convenience.
- 10 stalks Rhubarb Select firm and vibrant stalks for optimal flavor and appearance.
- 3 cups All-Purpose Flour Provides the cake's structure; stick to this for the best texture results.
- 1 cup Almond Flour Adds moisture and a hint of nuttiness; can be swapped with more all-purpose flour for a gluten-free variant.
- 2 tsp Baking Powder Ensures the cake rises properly.
- 1 tsp Baking Soda Works alongside baking powder to enhance the cake's fluffiness.
- 1 tsp Kosher Salt Elevates the overall flavor; you may use fine salt as an alternative.
- 1 cup Butter, softened Adds richness and moisture; unsalted butter is recommended for balanced sweetness.
- 1 cup Granulated Sugar Provides essential sweetness; the extra sugar on top caramelizes beautifully while baking.
- 1/2 cup Packed Light Brown Sugar Infuses caramel notes; feel free to use white sugar if preferred.
- 4 large Eggs Essential for binding and moisture; using room temperature helps blend ingredients smoothly.
- 1 tsp Pure Vanilla Extract Imparts aromatic depth; imitation extract can substitute in a pinch.
- 1/2 tsp Almond Extract Enhances the flavor; omit if allergies are a concern.
- 1 cup Buttermilk Adds moisture and acidity; regular milk with 1 tbsp vinegar or lemon juice can work as a substitute.
Instructions
Preparation Steps
- Preheat the Oven: Begin by setting your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by spraying it with cooking spray or lining it with parchment paper to avoid sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt until well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 3-5 minutes.
- Incorporate Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract and almond extract until fully combined.
- Combine Dry Ingredients and Buttermilk: Gradually add your dry ingredients to the creamed mixture, alternating with the buttermilk. Mix until just combined, then gently fold in the chopped rhubarb.
- Bake the Cake: Pour the batter into your prepared baking pan, smoothing the top. Sprinkle extra granulated sugar over the top, then bake in your preheated oven until golden brown, around 55-65 minutes.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely. Slice into squares and enjoy warm or at room temperature.
Notes
Optional: Serve with a dollop of whipped cream for extra indulgence!