Rhubarb Cake
Rhubarb Cake is a soft, moist, and flavorful cake full of diced rhubarb and topped with granulated sugar that is simple to make and a dessert everyone will love!
Prep time:
Cook time:
Yield: 12
Serving size: 12
Calories per serving: 268
Ingredients:
Cook time:
Yield: 12
Serving size: 12
Calories per serving: 268
1-1/2 cups brown sugar, packed
2/3 cup vegetable oil
2 large eggs, room temperature
1 cup buttermilk
1 teaspoon Kosher salt
1 teaspoon baking soda
1 teaspoon vanilla extract
2-1/2 cups flour
3 cups rhubarb, diced
1/4 cup granulated sugar
Directions:
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
To a large mixing bowl, add brown sugar, vegetable oil, eggs, buttermilk, salt, baking soda, and vanilla. Whisk to combine.
Stir in the flour.
Fold in diced rhubarb and pour the batter into the prepared baking dish.
Sprinkle the sugar over the top of the batter.
Bake 45-50 minutes.
Let the cake rest for about 30 minutes before cutting and serving. Top with vanilla ice cream or whipped topping (optional).
To a large mixing bowl, add brown sugar, vegetable oil, eggs, buttermilk, salt, baking soda, and vanilla. Whisk to combine.
Stir in the flour.
Fold in diced rhubarb and pour the batter into the prepared baking dish.
Sprinkle the sugar over the top of the batter.
Bake 45-50 minutes.
Let the cake rest for about 30 minutes before cutting and serving. Top with vanilla ice cream or whipped topping (optional).