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Rhubarb Cake with Tart and Tender Crumb

This cake combines chopped fresh rhubarb with a light batter, baked until the fruit releases juices and the crust is golden and crisp. The final result is a moist cake with vibrant pink streaks of rhubarb, offering a tangy flavor balanced by sweetness and a slightly chewy crust.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 2 cups fresh rhubarb stalks chopped into 1/2 inch pieces
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • 9-inch baking pan
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Rubber spatula

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch baking pan.
  2. Combine the chopped rhubarb with 1/4 cup of sugar in a bowl, tossing to coat. Let sit for 10 minutes until slightly glazed and juices begin to form.
    2 cups fresh rhubarb stalks
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and remaining 3/4 cup sugar. Set aside.
    2 cups fresh rhubarb stalks
  4. Add the melted butter, eggs, and vanilla extract to the dry ingredients. Whisk until smooth and batter is slightly thickened, about 1-2 minutes.
    2 cups fresh rhubarb stalks
  5. Fold the drained rhubarb into the batter using a rubber spatula, distributing evenly. The batter will be thick but moist.
    2 cups fresh rhubarb stalks
  6. Pour the batter into the prepared baking pan, spreading evenly with a spatula. Bake for 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  7. Remove from oven and allow to cool slightly before slicing. The cake will have a moist crumb with vibrant pink streaks of rhubarb visible through the crust.