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A square Rhubarb Cake topped with crumble and almonds is cut into pieces on parchment paper. A cake server with crumbs rests nearby, and a small bowl of sliced almonds sits in the background.
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Rhubarb Cake Recipe

It's rhubarb season. And I wait for it all year long. Many reasons, but the one that stands out like a clarion of spring is Rhubarb Cake.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 24 servings
Calories: 146kcal
Author: Stephanie Wilson

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup butter softened
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 3 cups diced rhubarb

Topping:

  • 1/2 cup sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350°F and coat a 9 x 13-inch baking pan with nonstick cooking spray.
  • Chop rhubarb, reserve 1/2 cup, and toss the remaining with 2 tablespoons of flour.
  • Cream butter, sugar, egg, and vanilla together. Add buttermilk. Finally, add the dry ingredients; flour, salt, and baking soda. Fold in rhubarb and spread into prepared pan. Sprinkle the topping, along with reserved 1/2 cup chopped rhubarb, over the cake.
  • Bake for about 40 minutes, or until a cake tester inserted in the middle comes out clean.

Nutrition

Calories: 146kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 160mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg