Easy Old-Fashioned Rhubarb Cake Recipe
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5.0
78 reviews
Excellent
Easy Old-Fashioned Rhubarb Cake Recipe
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If you love great recipes, you are going to love this easy Old-Fashioned Rhubarb Cake Recipe. Just like Grandma's rhubarb cake, a moist cake with a delectable crunchy topping, perfect for breakfast or an afternoon snack cake.
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Ingredients
- ¾ cup granulated sugar divided, I used all-natural cane sugar
- ¼ cup butter room temperature
- 1 large egg room temperature
- 1/2 cup buttermilk to make your own, add 1 tablespoon lemon juice or vinegar to 1 cup milk, stir, let sit 5 minutes
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking soda stirred into buttermilk
- ½ teaspoon kosher salt
- 3/4 teaspoon cinnamon
- 1 cup rhubarb rinsed, dried and chopped
Cinnamon Sugar Streusel Topping
- 1/4 cup granulated sugar
- 3/4 teaspoon cinnamon
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Instructions
- Preheat oven to 350 degrees (see notes for high altitude) and line an 8x8 pan with parchment or grease well. Cream ¾ cup of sugar and butter together until light and fluffy.
- Add egg and vanilla and mix until combined. Stir baking soda into buttermilk, slowly add to creamed batter. The batter will look curdled.
- Scrape sides of bowl, slowly add flour, salt and cinnamon, until just combined. Fold in or slowly mix in the rhubarb.
- Pour into prepared pan and then mix cinnamon sugar topping and sprinkle on top of the rhubarb coffee cake. Bake for 30-35 minutes.
Equipments used:
Notes
- High Altitude Rhubarb Cake
- The only adjustment needed is that you will bake this recipe at 375 degrees between 30-40 minutes. It’s done when toothpick inserted comes out clean.
- Variations
- cupcake tin
- wire rack
- all-purpose flour
- GF AP Flour
- 8x8 pan
- loaf pan
- parchment paper
- zest
- zest
- zest
- Rhubarb Muffin Recipe | Line cupcake tin with cupcake liners or spray well, scoop batter into cupcake liners, filling until about ⅔ - ¾ full. Sprinkle with cinnamon sugar and bake at 375 for 18-20 minutes until tops spring back when lightly touched and toothpick inserted comes out clean. Cool on wire rack.
- Make a brown sugar streusel topping | Replace the granulated sugar with brown sugar for a more caramel sugar topping.
- Gluten-Free Rhubarb Recipe | In my experience it’s easy to convert recipes like this to gluten-free! Replace all the flour with gluten-free all-purpose flour, my favorite is either Bob’s Red Mill 1-to-1 or King Arthur’s Cup for Cup. Also try a combination of GF AP Flour, almond flour or oat flour.
- Different fruits | Add sliced strawberries (a classic with rhubarb), cherries, raspberries, apples, whatever fruit you have on hand, even frozen will work! Just make sure the total volume equals one cup.
- Instead of baking in an 8x8 pan, line a loaf pan with parchment paper and bake, you might need to bake it a bit longer.
- Add some zest! Lemon zest, orange zest would be delicious added to the tart rhubarb batter.
- You can always replace some of the buttermilk for sour cream in this sweet cake.
Nutrition Information
Show Details
Serving
1serving
Calories
202kcal
(10%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
36mg
(12%)
Sodium
254mg
(11%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
224IU
(4%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 202kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 254mg | 11% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
78 reviews
Excellent
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