Rhubarb Scone Cake

Delightfully rustic and impossibly tender, this Rhubarb Scone Cake combines the buttery, crumbly charm of a classic scone with the simplicity of a cake. Loaded with tangy bites of fresh rhubarb and finished with a sparkling brown sugar crust, this versatile bake makes for a perfect treat any time of day—from breakfast to afternoon tea. Made with pantry staples and a touch of buttermilk for that signature fluffiness, its preparation is as easy as mixing and baking. Serve this golden beauty warm and dusted with powdered sugar for a comforting dessert or snack that's sure to impress!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 300 grams All-purpose flour
• 80 grams Granulated sugar
• 1 tablespoon Baking powder
• 1 teaspoon Salt
• 100 grams Unsalted butter (cold, cubed)
• 150 milliliters Buttermilk
• 1 large Egg
• 1 teaspoon Vanilla extract
• 200 grams Fresh rhubarb (diced)
• 2 tablespoons Brown sugar
• 2 tablespoons Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 190°C (375°F) and grease a 9-inch round baking pan or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 3

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until well combined.

Step 5

Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Do not overmix; the dough should be slightly sticky.

Step 6

Gently fold in the diced rhubarb, ensuring it is evenly distributed throughout the dough.

Step 7

Transfer the dough to the prepared baking pan, spreading it evenly. Sprinkle the top with the brown sugar for added caramelized flavor.

Step 8

Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9

Allow the scone cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Once cooled, dust with powdered sugar (if desired) before slicing into wedges and serving. Enjoy!

Nutrition Facts

Serving size	947.7 grams (947.7g)

Amount per serving	% Daily Value*
Calories	2504

Total Fat 97.40g	125%
Saturated Fat 56.90g	285%
Polyunsaturated Fat 2.30g
Cholesterol 455mg	152%
Sodium 4011mg	174%
Total Carbohydrate 365.70g	133%
Dietary Fiber 11.80g	42%
Total Sugars 123.60g
Protein 45.20g	90%

Vitamin D 134IU	671%
Calcium 453mg	35%
Iron 16mg	86%
Potassium 1231mg	26%

*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: 34.8%

Protein: 7.2%

Carbs: 58.0%