Deliciously Easy Rhubarb Cake for Spring Snacking Bliss
This Rhubarb Cake is a delightful blend of tart rhubarb and moist cake, perfect for spring snacking.
Equipment
- Oven
- Mixing bowls
- - Baking pan
- - Knife
Ingredients
For the Batter
- 1 can Cooking Spray Prevents sticking to the pan; no substitutions needed.
- 10 stalks Rhubarb Main flavor; adds tartness and color.
- 3 cups All-Purpose Flour Provides structure; substitute with gluten-free flour if desired.
- 1 cup Almond Flour Adds moisture and nutty flavor; replace with more all-purpose flour for nut-free.
- 2 tsp Baking Powder Acts as a leavening agent; ensure it's fresh.
- 1 tsp Baking Soda Helps the cake rise; no substitutions necessary.
- 1 tsp Kosher Salt Enhances flavor; feel free to use sea salt.
- 1 cup Butter, Softened Adds richness and moisture; can substitute with margarine.
- 1 cup Granulated Sugar Sweetens the cake while contributing to the crust.
- 1/2 cup Packed Light Brown Sugar Adds depth of flavor and moisture.
- 4 large Eggs Provides structure and richness; no substitutions.
- 1 tsp Pure Vanilla Extract Enhances sweetness and flavor.
- 1/2 tsp Almond Extract Adds nuttiness; omit if nut-free.
- 1 cup Buttermilk Provides moisture and tang; can substitute with regular milk and vinegar.
For the Topping
- 1 cup Granulated Sugar Sprinkle generously for added texture and sweetness.
Instructions
Directions
- Preheat the oven to 350°F (175°C) and grease a baking pan with cooking spray.
- Prepare the rhubarb by selecting fresh stalks for decoration and slice the remaining into smaller pieces.
- Mix the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt in a bowl.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing after each addition, then include the vanilla and almond extracts.
- Alternate adding the dry mixture and buttermilk to the butter mixture, mixing until just combined.
- Fold in the sliced rhubarb, pour the batter into the prepared pan, and decorate with reserved rhubarb.
- Sprinkle the sugar over the top and bake for about 60 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan before serving.
Notes
Optional: Serve warm with whipped cream or ice cream.