Delicious Rhubarb Cake Recipe That's Pure Nostalgia
This rhubarb cake recipe combines tart rhubarb with sweet batter, creating a nostalgic dessert perfect for gatherings.
Equipment
- 9x9 baking pan
- - Mixing bowl
- Spatula
- - Wire rack
Ingredients
For the Batter
- 0.25 cup Salted butter softened
- 0.5 cup Brown sugar light or dark
- 0.25 cup Granulated sugar balances the tartness
- 1 large Egg binds the ingredients
- 0.5 cup Buttermilk enhances tenderness
- 1 teaspoon Vanilla infuses aroma
- 1 cup All-purpose flour forms structure
- 0.5 teaspoon Baking soda leavening agent
- 0.25 teaspoon Salt enhances flavors
For the Rhubarb
- 1 cup Chopped rhubarb provides tang
For the Topping
- 0.25 cup Granulated sugar creates sweet crust
- 0.5 teaspoon Cinnamon adds warmth
Instructions
How to Make Rhubarb Cake
- Preheat your oven to 350°F. Grease a 9x9 baking pan thoroughly.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the large egg until fully incorporated.
- Stir in the buttermilk and vanilla extract until the mixture is uniform.
- Mix in the baking soda, salt, and flour gradually until just combined.
- Fold in the chopped rhubarb gently.
- Transfer the cake batter to the prepared pan, spreading it into an even layer.
- Combine the remaining sugar and cinnamon and sprinkle it over the top of the cake.
- Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake on a wire rack for at least 10 minutes before serving.
Notes
Serve warm with ice cream for an extra special treat.