Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 cups chopped rhubarb
- 1 cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, whisk together the flour, baking soda, and salt.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then blend in the buttermilk.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly.
- In a separate bowl, mix together the brown sugar and cinnamon, then sprinkle it over the top of the batter.
- Bake in the preheated oven for 40 to 45 minutes or until the cake is set and a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before slicing and serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh rhubarb for the best flavor and texture.
This cake can be served warm or at room temperature, making it versatile for any occasion.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg