Rhubarb Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 1x
Ingredients
Scale
1 1/2 cups granulated sugar
1/2 cup butter, softened
1 egg
1 cup buttermilk
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 cups chopped fresh rhubarb
Topping (optional but delicious):
1/2 cup sugar mixed with 1 tsp cinnamon
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cream together sugar and butter until light. Beat in egg, buttermilk, and vanilla.
In another bowl, mix flour and baking soda. Gradually combine with wet mixture.
Fold in chopped rhubarb.
Pour batter into the pan and sprinkle with cinnamon sugar topping if using.
Bake for 40–45 minutes or until a toothpick comes out clean.
Cool before slicing and serving.
Nutrition
- Calories: 250 per serving
- Sugar: 24g per serving
- Fat: 9g per serving
- Carbohydrates: 40g per serving
- Fiber: 1g per serving
- Protein: 3g per serving
Find it online: https://tastychow.com/rhubarb-cake/