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Old-Fashioned Rhubarb Cake with Buttermilk

Old-Fashioned Buttermilk Rhubarb Cake for Cozy Moments

Enjoy a delightful Old-Fashioned Rhubarb Cake with Buttermilk, combining tanginess and moisture for a comforting dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Rhubarb Chopped
  • 1 cup Buttermilk Or milk + vinegar/lemon juice
  • 1/2 cup Unsalted Butter Softened
  • 1 cup Granulated Sugar Can substitute with brown sugar
  • 2 Eggs Or flaxseed meal with water for egg-free
  • 2 cups All-Purpose Flour Can use gluten-free flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
For Optional Toppings
  • 1 cup Whipped Cream For serving
  • 1 scoop Ice Cream Vanilla pairs well
  • 1/2 cup Nuts Chopped

Equipment

  • 8-inch square baking pan
  • Mixing Bowl
  • Electric mixer
  • Whisk
  • spatula
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
  2. In a large mixing bowl, cream softened unsalted butter and granulated sugar together for 3-5 minutes until fluffy.
  3. Add eggs and mix until well incorporated.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
  6. Fold in the chopped rhubarb.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 35-40 minutes, checking with a toothpick for doneness.
  9. Let cool in the pan for 10-15 minutes before transferring to a wire rack.
  10. Slice and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

For best results, use room temperature ingredients and dry the rhubarb before folding it into the batter.

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