Description

Rhubarb Cake is a delightful and nostalgic treat, reminiscent of the classic recipes passed down through generations. This moist and flavorful cake features a perfect balance of sweet and tart rhubarb, making it an excellent choice for breakfast, brunch, or as a light dessert. With its easy preparation and versatile serving options, this cake will surely impress your family and friends. Whether served warm with whipped cream or enjoyed at room temperature as a snack, Rhubarb Cake is an ideal way to celebrate springtime gatherings like Easter or Mother’s Day.

Ingredients

Scale

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

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Instructions

Preheat your oven to 350°F and lightly butter a 9×9 inch baking pan.
Combine lemon juice with half and half; set aside to create buttermilk.
In a stand mixer, cream together butter and sugar until fluffy. Add egg and vanilla extract, mixing well.
Toss sliced rhubarb in 1 tbsp flour to coat.
In a separate bowl, whisk together remaining flour, baking powder, and salt.
Gradually incorporate dry ingredients into the creamed mixture along with the buttermilk until just combined; fold in floured rhubarb.
Spread batter in the prepared pan, sprinkle with sugar on top, and bake for 40-45 minutes until golden brown.
Cool slightly before cutting into squares.

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

Nutrition

Serving Size: 1 square (85g)
Calories: 236
Sugar: 14g
Sodium: 179mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 36mg