Description
Fresh Rhubarb Cake Recipe is the perfect spring and summer dessert! This moist, buttery cake is packed with fresh rhubarb and topped with a sweet cinnamon sugar crust for the ultimate sweet-tart flavor combination.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh rhubarb, diced
Optional Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or springform pan and set aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
This step creates a soft and tender cake texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time.
Mix in vanilla extract until fully incorporated.
Step 5: Add Sour Cream
Stir in the sour cream until the mixture becomes smooth and creamy.
Step 6: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients.
Mix until just combined.
Avoid overmixing to keep the cake tender.
Step 7: Fold in Rhubarb
Gently fold the diced rhubarb into the batter.
Distribute evenly throughout the mixture.
Step 8: Transfer to Pan
Spread the batter evenly into the prepared baking pan.
Smooth the top with a spatula.
Step 9: Add Topping
Mix cinnamon and sugar together.
Sprinkle evenly over the cake batter.
Step 10: Bake
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
The top should be golden brown.
Step 11: Cool and Serve
Allow the cake to cool in the pan for 15 minutes.
Transfer to a wire rack to cool completely before slicing.
Notes
Use fresh, firm rhubarb stalks for the best flavor and texture in this moist homemade cake.
If your rhubarb is very tart, sprinkle a little extra sugar over the top before baking.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 servings
- Calories: 320 calories
