Description
A delicious and moist rhubarb cake that’s easy to prepare and full of flavor.
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). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Fold in the chopped rhubarb gently into the batter.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For added flavor, consider adding a sprinkle of cinnamon or nutmeg to the batter.
- This cake can be served plain or with a dusting of powdered sugar on top.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 18
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: easy rhubarb cake recipes, moist rhubarb cake, rhubarb dessert, simple rhubarb cake