Rhubarb Buttermilk Cake
When rhubarb is in season, there are so many ways to use it, and this 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.
Servings: 16 servings
Ingredients
- 8 tbsp (1 stick) unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 cup buttermilk
- 2 cups chopped rhubarb
For the topping
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prep: Butter two 8 ½ x 4 ½-inch loaf pans and set them aside. Preheat the oven to 350°F.
- Prepare the wet ingredients: In a large bowl, combine the butter, white granulated sugar, and brown sugar. Using a whisk or a mixer, beat the mixture until light and fluffy, 2-3 minutes. Add one egg and mix to incorporate. Repeat with the second egg and vanilla extract.8 tbsp (1 stick) unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar, 2 large eggs, 1 tsp vanilla extract
- Finish the batter: To the wet ingredients, add the flour, baking soda, baking powder, and salt. Whisk to combine and slowly add the buttermilk while folding. Once the buttermilk is added, add the chopped rhubarb and fold until it is just mixed in. Pour the batter into the two prepared loaf pans and spread the top of each one to an even layer.2 ½ cups all-purpose flour, ½ tsp baking soda, 1 tsp baking powder, ½ tsp kosher salt, 1 cup buttermilk, 2 cups chopped rhubarb
- Make the topping: In a separate bowl, mix together the white granulated sugar and cinnamon, and sprinkle the mixture evenly over the two cakes.¼ cup granulated sugar, 1 tsp ground cinnamon
- Bake at 350°F for 45-55 minutes until golden brown and a skewer inserted into the middle comes out clean. Once baked, remove the cakes from the oven and allow them to cool for 20 minutes before slicing.
Video
Notes
Keep the rhubarb pieces small – Aim for ¼-inch pieces so the rhubarb softens completely in the bake and stays nicely situated within the crumb instead of sinking or staying crunchy. If your rhubarb stalks vary in width, slice the extra-wide ones in half to ensure the rhubarb bakes evenly in the cake without losing its crunchy texture.
Use room temperature butter – Let the butter sit out for 1-2 hours before baking so it creams easily with the sugars and gives you a fluffy, well-mixed batter.
Do not overmix once the flour is in – Mix just until the flour disappears. Overmixing can make the cake tough and can cause the rhubarb to break down too much.
Watch for visual cues, not just time – Ovens vary, so start checking at 45 minutes. The loaves should be deeply golden, slightly cracked on top, and a skewer should come out mostly clean.
Let the cakes rest before slicing – Giving the loaves at least 20 minutes to cool allows the crumb to set so the slices hold together, and the rhubarb juices stay in the cake instead of running out.
Nutrition
Serving: 1serving | Calories: 205kcal