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–+ servings
Freshly baked rhubarb cake recipe on a rustic table with spring ambiance

Rhubarb Cake Recipe

This rhubarb cake recipe combines the tartness of fresh rhubarb with the sweet softness of cake, creating a delightful dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Fresh Rhubarb chopped
  • 1/2 cup Butter softened
  • 1 1/2 cups Granulated Sugar
  • 2 eggs Eggs
  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt

Equipment

  • Cake Pan
  • Mixing bowl
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix well.
  3. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until smooth.
  4. Fold in the chopped rhubarb until evenly distributed throughout the batter.
  5. Pour the batter into the prepared cake pan and spread it evenly. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 250IUVitamin C: 10mgCalcium: 40mgIron: 1.2mg

Notes

This rhubarb cake is perfect for spring or anytime you want a balance of sweet and tart flavors. Serve with whipped cream or a dusting of powdered sugar for extra sweetness.
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