Rhubarb Cake
This easy Rhubarb Cake is a delicious and wonderful dessert or breakfast cake. Similar to a coffee cake, this recipe has sweet and tart chunks of rhubarb throughout making it nice and moist!
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Cake
Cuisine: American
Servings: 12 servings
Calories: 270kcal
Cake
- ½ cup salted butter, softened
- 1 ¼ cups brown sugar
- 1 large egg
- 2 cups all-purpose flour (281g) + 1 tablespoon to toss with the rhubarb
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups chopped rhubarb
Topping
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
Preheat oven to 350 degrees F. Line a 9x9-inch pan with parchment paper.
Cream brown sugar and butter for 2 minutes until light. Add egg and vanilla and mix well, scraping the sides and bottom of the bowl.
Add the flour, baking soda, and salt, mixing just until combined. Stir in the milk.
Toss the rhubarb with the remaining tablespoon of flour, then fold into the cake batter. Spread into the prepared pan.
Combine the sugar and cinnamon, then sprinkle over the top of the cake. Bake at 350 degrees F for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
- This cake can be baked in a smaller 8x8-inch pan, but will take a few minutes longer to bake. Or for a thinner cake, you can bake this in a 9x13-inch pan for 30-35 minutes.
- The original recipe had twice the amount of sugar sprinkled on top, plus an extra ¼ cup in the cake. It was delicious, but definitely on the sweet side, so I cut it back to the measurements shown above.
Calories: 270kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 277mg | Potassium: 146mg | Fiber: 1g | Sugar: 28g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg