Description
This moist and delicious rhubarb cake is perfect for springtime gatherings, bursting with fresh rhubarb flavor and topped with a delightful crumb topping.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, starting and ending with the flour mixture.
- Fold in the chopped rhubarb until evenly distributed.
- Pour the batter into the prepared cake pan.
- In a small bowl, combine brown sugar, oats, and cinnamon. Sprinkle the mixture evenly over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Serve warm or at room temperature. This cake pairs wonderfully with whipped cream or vanilla ice cream.
- You can substitute fresh rhubarb with frozen rhubarb; just make sure to thaw and drain excess moisture.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Keywords: rhubarb cake recipes, rhubarb dessert, easy rhubarb cake, spring desserts, homemade rhubarb cake