Description
This Moist Rhubarb Cake is a simple, one-bowl wonder with tart rhubarb, a tender crumb, and a crackly cinnamon-sugar topping. No frosting needed—just cozy, old-fashioned flavor in every bite. Perfect for spring potlucks, coffee breaks, or even breakfast!
Ingredients
Scale
- 1 ½ cups chopped fresh rhubarb (about 2–3 stalks)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup vegetable oil (or melted coconut oil)
- 1 egg
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- ¼ cup sugar (for topping)
- ½ teaspoon cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13 inch pan with parchment paper.
- In a large bowl, whisk together flour, sugar, salt, and baking soda.
- Stir in oil, egg, vanilla, and buttermilk until just combined.
- Fold in the chopped rhubarb.
- Spread batter into prepared pan. Mix cinnamon and sugar for the topping, then sprinkle evenly over the batter.
- Bake 35–40 minutes or until a toothpick comes out clean. Let cool before slicing and serving.
Notes
Toss rhubarb with a little flour to prevent sinking. Use fresh rhubarb when in season for best flavor. Store covered at room temp for up to 3 days. Freezes well in slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Spring Baking
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 260
- Sugar: 20g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
Keywords: rhubarb cake, moist rhubarb cake, spring dessert, cinnamon topping, one bowl cake