Ingredients for Rhubarb Cake
- ¼ cup (50g) melted butter
- Sugar
- 1 cup (240ml) buttermilk
- Egg
- 4 cups (approximately 400g) chopped rhubarb
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup (50g) packed brown sugar
- 1 teaspoon ground cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rhubarb Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Rhubarb Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- Cream together ½ cup (113g) softened butter and 1 cup (200g) granulated white sugar until light and fluffy.
- In a separate bowl, whisk together 1 cup (240ml) buttermilk, 1 teaspoon vanilla extract, and 1 large egg.
- Gradually add the wet ingredients to the creamed butter and sugar mixture, mixing until just combined.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gently fold in 4 cups (approximately 400g) chopped rhubarb into the dry ingredients.
- Gently fold the rhubarb and flour mixture into the wet ingredients until just combined. Do not overmix.
- Pour batter into the prepared pan.
- In a small bowl, combine ¼ cup (50g) packed brown sugar, 1 teaspoon ground cinnamon, and ¼ cup (50g) melted butter.
- Sprinkle the brown sugar mixture evenly over the top of the cake batter.
- Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean. The sides should pull away from the pan.
- Let the cake cool in the pan for 10-15 minutes before serving. Best served warm with whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
146 g
Sugar
2115g
Fat
454g
Carbs
245g
