Description

Indulge in the delightful flavors of my Rhubarb Cake, a nostalgic treat that brings back memories of grandma’s kitchen. This cake features tender, jammy bits of rhubarb, balancing sweet and tart notes for a comforting start to your day. Perfect for breakfast, brunch, or as an afternoon snack, this easy-to-make dessert is ideal for family gatherings and holiday celebrations alike. With its moist texture and simple preparation, it’s a versatile addition to any occasion. Whether served warm with ice cream or enjoyed plain with coffee, this Rhubarb Cake will surely become a favorite in your home.

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 (saving out 1 Tbsp for rhubarb)
2 tsp baking powder
1 tsp salt
2 cups thinly sliced rhubarb

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Instructions

Preheat the oven to 350°F and lightly butter a 9×9 square baking pan.
Combine lemon juice with half-and-half and set aside.
In a bowl, cream butter and sugar until fluffy; add egg and vanilla.
Toss rhubarb slices in reserved flour.
Mix dry ingredients in another bowl; combine with the creamed mixture alternately with the buttermilk mixture.
Fold in rhubarb gently; pour batter into prepared pan and sprinkle with sugar.
Bake for 40-45 minutes until golden brown; cool slightly before serving.

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

Nutrition

Serving Size: 1 serving
Calories: 270
Sugar: 15g
Sodium: 120mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg