Description
This classic Rhubarb Cake features tender, fluffy cake packed with sweet and tart rhubarb pieces. With a moist crumb and a slightly golden crust, it’s a nostalgic treat reminiscent of homemade favorites, perfect for breakfast or dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup half and half, cream, or buttermilk
- 1 tsp lemon juice
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar plus 2 tsp for sprinkling
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
Dry Ingredients
- 2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb
- 2 tsp baking powder
- 1 tsp salt
Main Ingredient
- 2 cups thinly sliced rhubarb
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350F. Lightly butter a 9x9 inch square baking pan. Optionally, line the pan with parchment paper with overhanging ends to easily lift out the cake once cooled.
- Mix Lemon and Half and Half: Stir the lemon juice into the half and half and set aside. This will slightly thicken the liquid and add a subtle tang.
- Cream Butter and Sugar: In a stand mixer or with electric beaters, cream the softened butter and 1 cup granulated sugar until the mixture is fluffy and pale yellow. This will create a light cake texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract, scraping down the bowl as needed to ensure even mixing.
- Toss Rhubarb with Flour: Take 1 tablespoon of the flour from the dry ingredients and toss it with the sliced rhubarb. This prevents the rhubarb from sinking in the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the remaining flour, baking powder, and salt to ensure even distribution.
- Mix Batter: Add half of the dry flour mixture to the creamed butter and sugar mixture and blend in. Then add all of the lemon-infused half and half and mix. Finally, add the remaining flour mixture and blend just until combined, avoiding overmixing to keep the cake tender.
- Fold in Rhubarb: Gently fold the floured rhubarb into the thick batter until evenly distributed.
- Bake: Spread the batter evenly into the prepared pan. Sprinkle the top with the remaining 2 teaspoons of sugar. Bake in the preheated oven for 45 minutes or until the cake is golden and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
- Cool and Serve: Allow the cake to cool slightly before cutting into 12 squares. Enjoy warm or at room temperature.
Notes
- This recipe yields a moist, slightly dense cake perfect for breakfast or dessert.
- Tossing rhubarb with flour prevents it from sinking and keeps the cake texture balanced.
- You can substitute half and half with cream or buttermilk for slight flavor variations.
- Lining the pan with parchment paper is optional but helpful for easy removal and clean cuts.
- Make sure not to overmix the batter once the dry ingredients are added to avoid a tough cake.
- The sugar sprinkled on top adds a slight crunch and enhances the sweetness to balance the tart rhubarb.
Nutrition
- Serving Size: 1 serving
- Calories: 226 kcal
- Sugar: 17 g
- Sodium: 213 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
