Description
A delightful and moist rhubarb cake with a sugary crust, perfect for spring. This easy recipe is ideal for breakfast, snacks, or dessert, celebrating the season’s bounty.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups chopped fresh rhubarb
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together 2 cups flour, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, toss the chopped rhubarb with 1/4 cup flour, brown sugar, and cinnamon.
- Spread half of the batter into the prepared baking pan.
- Scatter the prepared rhubarb mixture evenly over the batter.
- Dollop the remaining batter over the rhubarb.
- Drizzle the melted butter over the top of the cake.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the rhubarb cake cool in the pan before slicing and serving.
Notes
- For a moist rhubarb cake, ensure your rhubarb is fresh.
- If you prefer a stronger rhubarb flavor, you can add a little lemon zest to the batter.
- This rhubarb crumble cake is also delicious with a streusel topping.
- Store any leftover rhubarb cake in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg