Nut-Free Rhubarb Cake

Delightfully tangy and irresistibly moist, this Nut-Free Rhubarb Cake is the perfect dessert for spring and summer gatherings. Made with fresh, diced rhubarb folded into a fluffy, buttery batter and topped with a cinnamon-sugar sprinkle, every bite strikes the perfect balance of sweetness and tartness. This nut-free recipe is ideal for those with allergies while maintaining a rich and tender texture, thanks to the blend of milk, eggs, and softened butter. With just 20 minutes of prep time and 45 minutes in the oven, this easy homemade cake serves up to 12, making it a crowd-pleaser for family get-togethers or casual afternoons. Serve it warm or at room temperature for a comforting treat that pairs perfectly with a dollop of whipped cream or a dusting of powdered sugar.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 0.75 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup milk
• 3 cups fresh rhubarb, diced
• 1 teaspoon cinnamon
• 2 tablespoons sugar for topping

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.

Step 4

Add the vanilla extract and beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.

Step 5

Gradually mix in the flour mixture in thirds, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Step 6

Fold in the diced rhubarb gently, ensuring even distribution throughout the batter.

Step 7

Pour the batter into the prepared baking pan, smoothing the top with a spatula.

Step 8

In a small bowl, mix together the cinnamon and sugar for topping. Sprinkle it evenly over the cake batter.

Step 9

Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Step 10

Allow the cake to cool in the pan on a wire rack. Serve warm or at room temperature.

Nutrition Facts

Serving size	1560.3 grams (1560.3g)

Amount per serving	% Daily Value*
Calories	3851

Total Fat 166.70g	214%
Saturated Fat 99.60g	498%
Polyunsaturated Fat 0.20g
Cholesterol 968mg	323%
Sodium 2881mg	125%
Total Carbohydrate 548.50g	199%
Dietary Fiber 15.10g	54%
Total Sugars 343.30g
Protein 57.00g	114%

Vitamin D 230IU	1152%
Calcium 830mg	64%
Iron 15mg	83%
Potassium 2055mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 5.8%

Carbs: 55.9%