Description
A delightful morning treat featuring the tartness of rhubarb in a moist cake, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups chopped rhubarb (fresh or frozen)
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon cinnamon (for topping)
- 1 tablespoon sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Fold in the chopped rhubarb and walnuts (if using) until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly. In a small bowl, mix together the cinnamon and tablespoon of sugar, then sprinkle it over the top of the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before slicing and serving.
Notes
- This cake can be served warm or at room temperature.
- For best flavor, let it cool completely before storing.
- For a sweeter cake, increase the sugar to 1 1/4 cups.
- You can substitute the rhubarb with diced strawberries or blueberries for a different flavor.
- If you prefer a gluten-free option, use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg