5 from 131 votes
Rhubarb Cake
Rhubarb Cake combines chopped fresh rhubarb with a moist batter made from flour, sugar, milk, melted butter, lemon juice, vanilla, and egg. The rhubarb is folded into the dry ingredients first to prevent sinking. The batter is topped with a cinnamon sugar mixture and baked until golden, resulting in a tender cake balanced by the tartness of rhubarb. It’s enjoyable served with ice cream or on its own.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
8
Calories:
404 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 1 cup milk
- ½ cup butter melted, unsalted
- 1 ½ tablespoons lemon juice fresh
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 3 cups rhubarb chopped, chopped fresh
Topping
- 2 tablespoons granulated sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan and set aside.
- Whisk flour, salt, & baking soda in a large bowl. Set aside.
- In a small bowl, combine sugar, milk, melted butter, lemon juice, and vanilla. Stir in the egg.
- Add the rhubarb to the flour mixture and gently mix.
- Combine the wet and dry ingredients and stir with a spoon until well combined.
- Transfer the batter to the prepared pan. Combine the sugar and cinnamon and sprinkle on top of the batter.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Cool and serve with ice cream.
Cup of Yum
Notes
- Mixing the rhubarb with the flour first prevents it from sinking during baking.
- Use room temperature ingredients for better mixing and texture.
- Store leftover cake at room temperature in a covered container for up to three days.
- Freeze portions wrapped tightly in plastic wrap and stored in sealed bags for up to ten weeks; thaw before serving.
Nutrition Information
Calories
404
(20%)
Carbohydrates
68g
(23%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
52mg
(17%)
Sodium
541mg
(23%)
Potassium
228mg
(5%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
489IU
(10%)
Vitamin C
5mg
(6%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 404
% Daily Value*
| Calories | 404 | 20% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 541mg | 23% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.