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Rhubarb Cake
My Rhubarb Cake recipe is a classic ~ the kind your grandma made, if you were lucky. It's packed with jammy bits of sweet/tart rhubarb and it's officially my favorite way to start the day.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12 servings
Calories: 226 kcal
Course:
Dessert
Cuisine:
American
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
- 2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb
- 2 tsp baking powder
- 1 tsp salt
- 2 cups thinly sliced rhubarb
Instructions
- Preheat the oven to 350F Lightly butter a 9x9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That's optional.
- Stir the lemon juice into the half and half and set aside.
- Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
- Take 1 Tbsp of the flour to the rhubarb and toss well.
- In a separate bowl whisk together the remaining flour, baking powder, and salt.
- Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don't over mix. Fold in the rhubarb. Note: the batter is on the thick side.
- Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Let the cake cool slightly before cutting.
Cup of Yum
Notes
- Other fruit like berries work beautifully in this rhubarb breakfast cake. Also try chopped banana.
- Mix the topping sugar with a touch of cinnamon for a hint of spice.
- For a lower fat option try buttermilk in place of the half and half and lemon. Half Greek yogurt and half milk would work, too.
Nutrition Information
Calories
226kcal
(11%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
35mg
(12%)
Sodium
213mg
(9%)
Potassium
167mg
(5%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
293IU
(6%)
Vitamin C
2mg
(2%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 226
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 35mg | 12% |
| Sodium | 213mg | 9% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 293IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.