Rhubarb Cake
Rhubarb is a unique and versatile plant that offers several reasons why you might consider including it in your diet. Rhubarb cake is a delightful dessert that marries the tartness of rhubarb with the sweetness of a moist, tender cake.
Servings 4
Calories 285kcal
Ingredients
- 2 cups rhubarb chopped into 1/2-inch pieces
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the crumb topping
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter chilled and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the softened butter until the mixture resembles coarse crumbs.
- In a separate bowl, beat the eggs, buttermilk, and vanilla extract together. Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the chopped rhubarb, making sure it is evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it out evenly.
- In a small bowl, combine the flour and sugar for the crumb topping. Cut in the chilled butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle the crumb topping over the cake batter.
- Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is or optionally dust it with powdered sugar. It pairs well with whipped cream or vanilla ice cream.
Nutrition
Calories: 285kcal