Description
A moist and tender cake with tart rhubarb pieces, topped with a crunchy cinnamon-sugar crust a perfect springtime treat.
Ingredients
Scale
- 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