This Rhubarb Cake has a lovely balance of tart rhubarb and sweet, fluffy cake, topped with a simple sugary crunch that makes each bite even more delightful. Perfect for spring, this cake is a comforting dessert that captures the essence of the season.
With its subtle tanginess and soft crumb, this cake is a fantastic option for family gatherings, afternoon teas, or just as a treat to enjoy with a cup of coffee. The rhubarb adds a unique flavor that pairs wonderfully with the sweetness of the cake and makes for a gorgeous presentation on any table.
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
2 cups fresh rhubarb, chopped into 1-inch pieces
1 tablespoon sugar (for topping)
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the egg, buttermilk, oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chopped rhubarb, mixing until evenly distributed.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Sprinkle 1 tablespoon of sugar over the top of the batter for a sweet, crunchy finish.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 250 kcal | Servings: 9 servings