Description
This tender, moist rhubarb cake is a sweet and tangy dessert perfect for any family occasion. Bursting with springtime flavor, it’s easy to make and made with simple ingredients. A nostalgic favorite that brings everyone together.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, at room temperature
1/2 cup buttermilk (see notes for substitute)
2 cups chopped rhubarb (about 2 large stalks)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream sugar and oil until smooth. Beat in eggs one at a time until well combined.
Add buttermilk, lemon juice, and vanilla extract to the wet ingredients and mix until just blended.
Gently fold wet ingredients into the dry ingredients until just combined; do not overmix.
Stir in chopped rhubarb.
Pour batter into the prepared pan and smooth the top.
Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
For a buttermilk substitute, use 1/2 cup half-and-half mixed with 1 teaspoon lemon juice and let sit for 5 minutes.
Rhubarb can be slightly undercooked for extra tartness or cooked a little more for softer texture, depending on preference.
Store leftover cake in an airtight container for up to 3 days at room temperature.
- Prep Time: 20
- Cook Time: 45
- Method: Baking
- Cuisine: American