Easy Rhubarb Cake Recipe 

Homemade rhubarb cake is a simple and delicious dessert made with vanilla cake batter and tart rhubarb bits, perfect for late spring and early summer! Rather than using a lattice crust, I've made rhubarb cake with a vanilla cake. 

– 1 cup butter  – 1 cup granulated white sugar – ½ teaspoon sea salt or kosher salt – 1 teaspoon ground cinnamon  – 3 large eggs  – 1 ½ cup flour  – 1 ½ teaspoon baking powder – 8- ounce rhubarb – 2 teaspoon vanilla extract – For Serving  – 1 tablespoon large coarse brown sugar – Confectioners’ sugar

Ingredient

Direction

Set oven temperature to 375 degrees. Lightly dust a 10-inch baking dish with flour after greasing it with butter or olive oil. Put aside. 

Green Blob

1

Slowly cream butter and sugar in a large bowl until smooth. Add eggs one by one, beating on low speed again. 

Green Blob

2

Mix flour, baking powder, salt, and cinnamon in another bowl. Stir flour mixture into wet ingredients in batches, scraping bowl and sides with a wooden spoon or spatula.  

Green Blob

3

Increase the speed without overmixing the flour-sugar mixture. Mix rhubarb slices and 1 teaspoon flour in a small bowl.  

Green Blob

4

Add prepared rhubarb to cake batter. Pour batter into cake dish and smooth top with pastry spatula.  

Green Blob

5

Push chopped rhubarb slices into the batter halfway through to decorate. Brown sugar dust. 

Green Blob

6

The cake should be golden brown and crisp on top after 40–45 minutes. Finished rhubarb cake: a toothpick inserted in the centre comes out clean.  

Green Blob

7

Prior to slicing the cake, allow it to rest for five to ten minutes. Decoratively dust with confectioners' sugar, if desired. 

Green Blob

8

Easy Coconut Lime Loaf Cake Recipe 

Also See