Looking for a simple yet unforgettable cake recipe? This homemade rhubarb cake is light, moist, and full of sweet-tart flavor in every bite. Perfect for spring and summer baking, this easy rhubarb dessert pairs the zesty bite of fresh rhubarb with a soft, buttery crumb that melts in your mouth.
Whether you're baking for brunch, hosting a cozy afternoon tea, or just want something delicious for your coffee break, this rhubarb snack cake is always a hit. Plus, it’s made in one bowl with no fancy steps—just mix, bake, and enjoy!
🛒 Ingredients
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2 cups chopped rhubarb (fresh or frozen, thawed and drained)
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1 1/2 cups all-purpose flour
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1 cup granulated sugar
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1/2 cup unsalted butter (softened)
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1/2 cup plain yogurt or sour cream
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2 large eggs
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1 tsp vanilla extract
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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Optional: 1 tsp ground cinnamon or a sprinkle of brown sugar on top
👩🍳 Instructions
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Preheat your oven to 180°C / 350°F. Grease and flour an 8x8 inch (or similar) baking pan.
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In a large bowl, cream the butter and sugar until light and fluffy.
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Beat in the eggs, one at a time. Stir in the yogurt (or sour cream) and vanilla.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, mixing just until combined.
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Fold in the chopped rhubarb.
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Pour the batter into the prepared pan. Sprinkle the top with cinnamon or brown sugar if desired.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool before slicing. Serve plain or with a dusting of powdered sugar.
🍓 Why You’ll Love This Rhubarb Cake
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Soft, fluffy, and full of flavor
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Not too sweet—perfect for pairing with tea or coffee
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A great way to use up fresh or frozen rhubarb
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No mixer required!
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