Moist Rhubarb Cake That Will Brighten Your Spring Mornings

This Moist Rhubarb Cake combines tart rhubarb and sweetness for a delightful spring dessert, perfect for any occasion.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 9 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Rhubarb, chopped Use fresh, firm stalks.
1/2 cup Butter, softened Ensure it's at room temperature.
1 cup Sugar Standard granulated sugar.
1 large Egg Use room temperature.
1 teaspoon Vanilla Extract Pure vanilla enhances flavor.
1 1/2 cups All-Purpose Flour Coat rhubarb in a bit of flour.
1 teaspoon Baking Powder Leavening agent for rising.
1/4 teaspoon Salt Balances sweetness.
1 cup Half and Half (or buttermilk) Adds moisture and tenderness.

Equipment

Stand Mixer
9x9 inch baking pan
Mixing bowls
spatula

Method

Step-by-Step Instructions for Moist Rhubarb Cake

Preheat your oven to 350°F (175°C) and butter a 9×9 inch baking pan.
In a stand mixer, beat together the softened butter and sugar until light and fluffy.
Toss chopped rhubarb in a tablespoon of flour and set aside.
In a separate bowl, whisk together remaining flour, baking powder, and a pinch of salt.
Carefully mix dry ingredients into the wet batter, alternating with the buttermilk.
Fold in the floured rhubarb pieces and pour the batter into the prepared baking pan.
Sprinkle a light layer of sugar over the batter and bake for 40 to 45 minutes.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Serve warm or at room temperature with whipped cream or ice cream for extra indulgence.

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