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Moist Rhubarb Cake

Moist Rhubarb Cake

This moist rhubarb cake is a delightful treat, balancing the tartness of fresh rhubarb with a sweet, tender crumb. Perfect for a spring or summer dessert, or a delightful afternoon tea.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Baked Good, Dessert, Snack
Cuisine: American, European
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups rhubarb chopped into 1/2-inch pieces
Topping (Optional)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch (20x20 cm) baking pan, or line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  5. Gently fold in the chopped rhubarb. Pour the batter into the prepared baking pan and spread evenly.
  6. If desired, mix the 2 tablespoons of granulated sugar and cinnamon in a small bowl, then sprinkle evenly over the top of the batter.
  7. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, you can tent it loosely with foil.
  8. Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving. It can be served warm or at room temperature.

Notes

For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream. This cake stores well at room temperature in an airtight container for up to 3 days.