Print

Fresh Rhubarb Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fresh Rhubarb Cake is a moist and tender dessert that showcases the tart, fruity flavor of rhubarb. Easy to prepare and bursting with seasonal charm, it’s perfect for spring or summer baking, whether served plain or with whipped cream.

Ingredients

  • 2 cups fresh rhubarb, diced
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/3 cup brown sugar (optional, for topping)
  • 1 teaspoon cinnamon (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
  2. Wash and dice rhubarb into small pieces and set aside.
  3. In a large bowl, cream together butter and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until combined.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Add the dry ingredients to the wet mixture alternately with buttermilk, mixing just until combined.
  7. Gently fold in the diced rhubarb until evenly distributed.
  8. Spread the batter into the prepared baking dish.
  9. Optional: mix brown sugar and cinnamon and sprinkle evenly over the top of the batter.
  10. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool in the pan before slicing and serving.

Notes

Toss rhubarb with a little flour to prevent sinking.Use sour cream instead of buttermilk for a richer cake.Swap half the rhubarb for strawberries for a fruity twist.Add chopped nuts for extra texture.This cake freezes well—wrap tightly and freeze up to 3 months.

Nutrition

Find it online: https://cookibly.com/fresh-rhubarb-cake/