Description
A deliciously moist rhubarb cake that’s easy to make and perfect for springtime gatherings.
Ingredients
Scale
- 2 cups chopped rhubarb
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing 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.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
- Fold in the chopped rhubarb until evenly distributed.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving. Enjoy your rhubarb cake!
Notes
- For added flavor, you can sprinkle some cinnamon or nutmeg into the batter.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 1
- Protein: 2
- Cholesterol: 35
Keywords: rhubarb cake recipes, easy rhubarb cake, moist rhubarb cake, spring dessert recipes, homemade rhubarb cake