This delightful rhubarb cake is a perfect blend of tangy rhubarb and sweet cake, creating a moist and delicious treat perfect for any occasion.
Preparation time
20min
Cooking time
50min
Ingredients
12 Servings
- 250 g all-purpose flour
- 5 g baking soda
- 50 g brown sugar
- 115 g butter
- 240 ml buttermilk
- 2 g cinnamon
- 1 egg
- 300 g rhubarb
- 2 g salt
- 200 g sugar
- 5 ml vanilla extract
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and flour a 9x13 inch baking dish.
Step 2
In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the egg and vanilla extract.
Step 3
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk.
Step 4
Fold in the chopped rhubarb. Pour the batter into the prepared baking dish.
Step 5
In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture over the top of the batter.
Step 6
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan before serving.