Imagine a dessert that perfectly balances sweet and tart, delivering a burst of tangy flavor with every bite. This Rhubarb Cake Dessert embodies that harmony, making it a cherished recipe among those who adore this unique fruit.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
2 cups fresh rhubarb, chopped (about ½ inch pieces)
⅓ cup granulated sugar (for rhubarb)
Powdered sugar for dusting
Whipped cream for serving
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk them together until well blended.
In another bowl, cream together the softened butter and remaining granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined. Do not overmix for a tender, moist rhubarb cake.
Fold in the chopped rhubarb gently, ensuring it’s evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
