Description
This humble yet heavenly cake is the perfect balance of sweet, tangy, and tender. An old-fashioned favorite with juicy pockets of rhubarb and a cinnamon-sugar top, it’s perfect for spring gatherings or cozy afternoons.
Ingredients
Scale
- 2 cups diced fresh rhubarb
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: ¼ cup sugar + 1 teaspoon ground cinnamon for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking dish.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Add egg and vanilla, mixing well to combine.
- Stir in buttermilk, then add flour, baking soda, and salt. Mix until just combined.
- Fold in the rhubarb gently. The batter will be thick—this is normal!
- Spread into the baking dish, smoothing the top with a spatula.
- Sprinkle with cinnamon sugar or your preferred topping.
- Bake for 40–45 minutes, or until a toothpick comes out clean and the top is golden.
- Cool in pan before slicing and serving.
Notes
Use fresh rhubarb when possible, and avoid overmixing the batter. Store covered at room temp for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: rhubarb cake, moist cake, spring dessert, old-fashioned cake