Rhubarb Cake

Sink your fork into the perfect balance of sweet and tart with this delectable Rhubarb Cake, a simple yet show-stopping dessert that celebrates the seasonal charm of fresh rhubarb. Featuring tender chunks of sugared rhubarb folded into a soft, spiced cake batter delicately infused with cinnamon and vanilla, this recipe delivers a moist and flavorful bite in every slice. With just 20 minutes of prep time, this homemade cake is delightfully easy to make and bakes to golden perfection in under 40 minutes. Finished with a dusting of confectioners’ sugar, it’s the ultimate crowd-pleaser for spring gatherings, afternoon tea, or a comforting dessert any time of the year. Whether served warm or at room temperature, this rhubarb cake is sure to become a new favorite in your baking repertoire.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 400 grams rhubarb
• 150 grams granulated sugar
• 220 grams all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons salt
• 1 teaspoon ground cinnamon
• 115 grams unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 120 milliliters milk
• 2 tablespoons confectioners' sugar

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan.

Step 2

Wash and trim the rhubarb, then cut it into 1/2-inch pieces.

Step 3

In a bowl, toss the rhubarb pieces with 50 grams of the granulated sugar. Set aside.

Step 4

In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon.

Step 5

In a large bowl, cream the softened butter and the remaining 100 grams of granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.

Step 6

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Step 7

Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 8

Fold the sugared rhubarb into the batter.

Step 9

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 10

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

Step 12

Once cooled, dust the top with confectioners' sugar before serving.

Nutrition Facts

Serving size	1140.5 grams (1140.5g)

Amount per serving	% Daily Value*
Calories	2782

Total Fat 108.50g	139%
Saturated Fat 64.20g	321%
Polyunsaturated Fat 0.40g
Cholesterol 634mg	211%
Sodium 2080mg	90%
Total Carbohydrate 415.10g	151%
Dietary Fiber 13.80g	49%
Total Sugars 230.10g
Protein 43.70g	87%

Vitamin D 137IU	683%
Calcium 584mg	45%
Iron 13mg	73%
Potassium 1544mg	33%

*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: 34.7%

Protein: 6.2%

Carbs: 59.1%