Description
A moist and tender cake with tart rhubarb pieces, topped with a crunchy cinnamon-sugar crust — a perfect springtime treat.
Ingredients
2 cups chopped fresh rhubarb
1 1/2 cups all-purpose flour
1 cup sugar (plus 2 tbsp for topping)
1 tsp baking soda
1/2 tsp salt
1 large egg
1 cup buttermilk
1/2 cup vegetable oil or melted butter
1 tsp vanilla extract
1 tsp cinnamon (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In a separate bowl, whisk together the egg, buttermilk, oil, and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped rhubarb until evenly distributed.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Mix the remaining 2 tbsp sugar with the cinnamon, then sprinkle over the top of the batter.
8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool slightly before serving. Can be enjoyed warm or at room temperature.
Notes
For extra crunch, sprinkle chopped walnuts or pecans over the cinnamon-sugar topping before baking.
Frozen rhubarb can be used — just thaw and drain before adding.
This cake keeps well covered at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: rhubarb cake, spring dessert, coffee cake