Description
Indulge in the delightful flavors of my classic Rhubarb Cake, reminiscent of cherished family recipes. This moist cake features sweet and tart rhubarb pieces, making it a perfect companion for breakfast, brunch, or a snack any time of the year. With its tender texture and unique flavor profile, this cake is bound to be a hit at gatherings and family meals. Easy to make with simple ingredients, it’s an approachable recipe for bakers of all skill levels. Enjoy it warm with whipped cream, or pair it with coffee for a cozy treat.
Ingredients
Scale
- 1/2 cup half and half, cream, or buttermilk
- 1 tsp lemon juice
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 cups thinly sliced rhubarb
Instructions
- Preheat your oven to 350°F. Lightly butter a 9×9 square baking pan and line with parchment paper.
- Combine lemon juice with half and half; set aside.
- Cream butter and sugar until fluffy. Add egg and vanilla; mix well.
- Toss rhubarb slices in a tablespoon of flour to prevent sinking.
- Whisk together remaining flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients and buttermilk mixture to the creamed butter; mix until just combined. Fold in rhubarb.
- Spread batter evenly in the pan and sprinkle with extra sugar on top.
- Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (60g)
- Calories: 203
- Sugar: 10g
- Sodium: 112mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 26mg