Description

Rhubarb Cake is a delightful blend of sweet and tart flavors, reminiscent of the comforting desserts your grandmother used to bake. This easy-to-follow recipe yields a moist cake that’s perfect for breakfast, brunch, or as a delightful snack. The tender crumb is complemented by the vibrant taste of fresh rhubarb, making every bite a nostalgic treat. With minimal ingredients and straightforward steps, this cake is accessible for bakers of all skill levels. Whether you enjoy it warm with a scoop of ice cream or as part of your morning spread, Rhubarb Cake is sure to become a family favorite.

Ingredients

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1/2 cup half and half, cream, or buttermilk
1 tsp lemon juice
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar + 2 tsp for sprinkling
1 large egg (room temperature)
1 1/2 tsp vanilla extract
2 cups all-purpose flour (save 1 Tbsp for tossing rhubarb)
2 tsp baking powder
1 tsp salt
2 cups thinly sliced rhubarb

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Instructions

Preheat oven to 350°F and prepare a 9×9 square baking pan.
Mix lemon juice into half and half; set aside.
Cream butter and sugar until fluffy; add egg and vanilla.
Toss rhubarb with reserved flour; set aside.
Combine dry ingredients in one bowl; mix wet ingredients into creamed mixture.
Gently fold in floured rhubarb until just combined.
Spread batter in prepared pan, sprinkle with sugar, and bake for 40-45 minutes.
Cool slightly before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square (75g)
Calories: 248
Sugar: 16g
Sodium: 192mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 34mg