Moist and Easy Rhubarb Cake
Bake this moist and easy rhubarb cake in minutes and enjoy a tender vanilla crumb bursting with tangy fruit flavor that brings spring straight to your table.
Equipment
- Stand mixer or large mixing bowl with whisk
- Nine by thirteen inch metal baking pan
- Parchment paper sling
- Digital kitchen scale
- Instant read thermometer
Ingredients
- Two and one half cups all purpose flour
- One and one half cups granulated sugar
- One cup unsalted butter room temperature
- Two large eggs room temperature
- One cup buttermilk room temperature
- Two teaspoons pure vanilla extract
- Two teaspoons baking powder
- One half teaspoon baking soda
- One half teaspoon fine sea salt
- Three cups diced rhubarb half inch pieces patted dry
- Two tablespoons granulated sugar
- One teaspoon ground cinnamon
- Confectioners sugar for dusting optional
Instructions
- Preheat oven to three hundred fifty degrees Fahrenheit one hundred seventy five degrees Celsius and line pan with parchment leaving overhang for lifting.
- Cream butter and sugar until pale and fluffy about three minutes.
- Beat in eggs one at a time then mix in vanilla until batter looks silky.
- Whisk flour baking powder baking soda and salt in a separate bowl.
- Stir dry mixture into creamed base in three additions alternating with buttermilk beginning and ending with dry mix and stopping when batter is just smooth.
- Fold diced rhubarb gently into batter with a wide spatula.
- Combine two tablespoons sugar with cinnamon and sprinkle over the batter surface.
- Bake forty to forty five minutes until top is golden springs back lightly and an instant read thermometer in the center registers about two hundred three degrees Fahrenheit.
- Cool pan on rack twenty minutes then lift cake out slice and serve warm or at room temperature.
Notes
Half inch rhubarb dice prevents soggy pockets.
If using frozen rhubarb thaw drain and blot dry then bake five minutes longer.
For gluten free results use a one to one gluten free flour blend and reduce liquid by one tablespoon.
Tent cake loosely with foil after thirty minutes if top browns too quickly.