Easy Old-Fashioned Rhubarb Cake Recipe
User Reviews
5
Easy Old-Fashioned Rhubarb Cake Recipe
Description
Easy Old-Fashioned Rhubarb Cake Recipe blends granulated sugar, butter, and egg with buttermilk and vanilla for a rich, tender batter. Flour, baking soda stirred into the buttermilk, kosher salt, and cinnamon are combined carefully to achieve a moist texture that complements the added chopped rhubarb, which brings a natural tartness and moist bite. The cake is baked in an 8x8 pan lined with parchment or greased thoroughly for even baking and easy release. A streusel topping made from cinnamon and sugar adds a sweet, slightly crunchy layer on top.
The baking process at 350 degrees for 30-35 minutes creates a cake with a lightly golden crust and soft interior, punctuated by tender rhubarb pieces. This balance of cinnamon spice, sweet crumble, and tangy rhubarb is characteristic of old-fashioned fruit cakes, offering a comforting and satisfying treat without being overly sweet.
This cake works well served as a breakfast treat with coffee or as a simple dessert. It’s versatile enough to be adapted into muffins or a loaf pan and can incorporate different fruits or gluten-free flour alternatives. The method of mixing buttermilk with baking soda and careful folding of rhubarb helps maintain a delicate crumb and distribution of fruit.
Adjustments for high altitude baking include increasing the oven temperature to 375 degrees and increasing baking time to about 30-40 minutes. To customize flavor, consider adding citrus zest or swapping the cinnamon sugar topping for a brown sugar streusel. Using gluten-free flour blends can make this dessert suitable for gluten-sensitive diets.
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
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.
Notes
- If baking at high altitude, increase oven temperature to 375°F and bake longer until a toothpick comes out clean.
- You can make this recipe in cupcake tins lined with liners, filling 2/3 to 3/4 full and baking at 375°F for 18-20 minutes.
- To vary the topping, replace granulated sugar with brown sugar for a caramel-like flavor.
- Gluten-free versions work well by substituting all-purpose flour with a 1-to-1 gluten-free blend or mixing with almond or oat flours.
- Try mixing other fruits like strawberries, cherries, or raspberries with rhubarb, keeping the total fruit volume to 1 cup.
- Adding lemon or orange zest enhances the tartness and aroma of the cake.
- You can substitute part of the buttermilk with sour cream for a richer texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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