Rhubarb Buttermilk Cake

When rhubarb is in season, there are innumerable ways to use it. But this easy-to-make rhubarb buttermilk cake may be one of the best ways! With bite-sized pieces of rhubarb and a sweet cinnamon sugar topping, the batter comes together quickly with little fuss. Once baked, the cake puffs up slightly to form the perfect spring dessert. 

Why this recipe works.

My earliest memory of rhubarb is eating this cake. Growing up, this cake was a mainstay every spring when mom would start picking rhubarb and using it in various recipes. Originally this recipe came from my great-grandma, who was a master of never wasting anything. This cake allowed her to use two items that were in abundance. Buttermilk from making butter and rhubarb from the garden. Over the years, I have worked on the recipe. Rhubarb has a high percentage of water that can seep into the cake and create a dense wet crumb. This recipe starts by mixing the rhubarb with a small amount of salt. The salt will leech out excess water from the rhubarb be it goes into the batter. The batter is simple, with just enough sugar to sweeten the rhubarb but allow all the flavor to shine.

Everything you’ll need to make this recipe.

• Rhubarb
• White and brown sugar
• Buttermilk

Here’s how to make this recipe.

1. Prepare the rhubarb. Slice the rhubarb into ¼-inch thick pieces. Place the pieces of sliced rhubarb in a colander set on top of a plate and sprinkle salt over the top. Work the salt into the rhubarb to ensure each piece is evenly coated. Allow the rhubarb to macerate in the salt for at least 45 minutes up to 1 hour. As it sits, the red liquid will drip onto the plate.

2. Prepare the batter. In a large bowl, combine the butter, white granulated sugar, and light brown sugar. Using a whisk, work the sugars into the butter until roughly creamed. Once mixed, add in the eggs, and whisk each one into the batter before adding the next. Then add the vanilla extract, salt, flour, baking powder, and baking soda. Mix together the dry ingredients and finish by pouring in the buttermilk. 

3. Mix in the rhubarb. Once the batter is fully combined, add in the pieces of rhubarb. Using a spatula, fold everything together. Then portion half of the batter into each greased loaf pan, using the spatula to smooth out the top into an even layer. In a separate bowl, combine the cinnamon and white granulated sugar and mix until combined. Sprinkle this cinnamon sugar mixture on top of each loaf.

4. Bake the cake. Place both loaf pans in the preheated 350°F oven and bake for 45 to 55 minutes. Once baked, remove and let cool for 20 minutes before slicing.

These pro tips will make this recipe a success.

• If your rhubarb stalks have varying widths, slice those stalks that are extra wide in half. This will ensure the rhubarb bakes evenly in the cake without retaining its crunchy texture.
• After macerating the rhubarb for up to 1 hour, if not much liquid has pooled on the plate, you can pick up a handful of the rhubarb and squeeze it. This will release additional liquid that will drip through the colander.
• Having the butter at room temperature will allow the sugars and butter to cream much easier and allow this to be made by hand. Simply set the butter on the counter for 1 to 2 hours before beginning to prepare the cake to allow it to soften.

You’ll love these other rhubarb recipes.

• Rhubarb crisp
• Rhubarb coffee cake
• How to can rhubarb jam
• Buttermilk pancakes with strawberry rhubarb sauce
• Strawberry and rhubarb shortcakes
• Rhubarb and blueberry pie
• Rhubarb wafer cookies
• Rhubarb and berry crisp
• Rhubarb and orange pound cake
• Rhubarb muffins