Description
This Easy Rhubarb Cake is full of flavor and moisture, making it a delightful treat for any occasion. With a tender crumb and a perfect balance of sweetness and tartness, this cake will become a favorite in your dessert repertoire.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups rhubarb, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Beat on medium speed until well combined and smooth.
- Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 35-40 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 serving.
Notes
- For added flavor, you can sprinkle some cinnamon or nutmeg into the batter.
- This cake can be served plain or dusted with powdered sugar for a sweet finish.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: easy rhubarb cake recipes, moist rhubarb cake, flavorful rhubarb dessert, homemade rhubarb cake, simple rhubarb cake recipe