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–+ servings
Quick Rhubarb Cake

Sweet and Tangy Quick Rhubarb Cake You'll Love

Quick Rhubarb Cake is a delightful blend of sweet and tangy flavors, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • ⅔ cup granulated sugar plus 2 tablespoons for topping
  • 2 large eggs at room temperature
  • 1/2 cup butter melted
  • 1/2 cup milk or buttermilk
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 cups all-purpose flour sifted, or gluten-free flour with extra baking powder
  • 2 teaspoons baking powder fresh
  • 1 teaspoon salt a pinch
  • 2 cups diced rhubarb well-chopped
For the Topping
  • 2 tablespoons granulated sugar for a crispy topping

Equipment

  • Mixing Bowl
  • Whisk
  • spatula
  • baking pan
  • Oven

Method
 

Step-by-Step Instructions for Quick Rhubarb Cake
  1. Preheat your oven to 350°F (175°C) and prepare a greased baking pan.
  2. Combine melted butter, ⅔ cup of granulated sugar, eggs, milk, and vanilla extract in a mixing bowl.
  3. Sift in all-purpose flour, baking powder, and salt; gently fold until just combined.
  4. Fold in the diced rhubarb until evenly distributed.
  5. Pour the batter into the baking pan and sprinkle with 2 tablespoons of granulated sugar.
  6. Bake for 30 to 45 minutes, checking for doneness with a toothpick.
  7. Cool the cake in the pan for about 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Serve warm with whipped cream or vanilla ice cream for added delight.

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