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–+ servings
Sliced easy rhubarb cake on a plate with fresh rhubarb stalks

Easy Rhubarb Cake

This Easy Rhubarb Cake captures the essence of summer with its vibrant rhubarb and buttery texture, making it a cherished family favorite perfect for gatherings or quiet evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 250 kcal

Ingredients
  

Cake Ingredients

  • 2 cups All-Purpose flour For the cake base.
  • 1 tsp baking soda For leavening.
  • 1/4 tsp salt
  • 1.25 cups brown sugar Adds sweetness and moisture.
  • 1/2 cup softened butter Use real butter for best flavor.
  • 1 unit egg For binding.
  • 1 tsp vanilla For flavor.
  • 1 cup milk
  • 2.5 cups chopped fresh rhubarb Approximately 3 large stalks or 6 small to medium stalks.

Topping

  • 1/3 cup white sugar Mixed with cinnamon for topping.
  • 1 tsp cinnamon To add flavor to the topping.

Instructions
 

Preparation

  • In a small bowl, sift together the flour, baking soda, and salt. Set aside.
  • In a larger bowl, cream together the brown sugar and softened butter until light and fluffy.
  • Add the egg and beat until well-blended and the batter is glossy.
  • Stir in the vanilla.

Batter Creation

  • Alternate adding the milk and reserved flour mixture, starting with 1/4 cup of milk and mixing well, then adding 1/4 of the flour mixture and stirring.
  • Continue this process until all ingredients are combined into a smooth batter with a few lumps.
  • Gently fold in the chopped rhubarb ensuring even distribution without over-mixing.

Baking

  • Spoon the batter into a sprayed or greased 9 x 13 baking dish and spread evenly.
  • Sprinkle the white sugar and cinnamon topping over the batter.
  • Bake in a preheated oven at 350ºF for about 40 minutes, or until a knife inserted in the center comes out clean.

Serving

  • Serve warm, optionally with a scoop of ice cream or a dollop of freshly whipped cream.

Notes

For best results, store leftovers in an airtight container at room temperature for a few days or refrigerate for longer storage. Reheat slices in the microwave or oven.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 20g
Keyword Baking, easy recipe, Homemade Cake, Rhubarb Cake, Summer Dessert
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