Old-Fashioned Rhubarb Cake
A moist, tender rhubarb cake with a hint of cinnamon and vanilla, perfect for spring gatherings and dessert lovers seeking a fruity, nostalgic treat.
Ingredients
Instructions
- Cream butter or margarine and sugar together.
- Add the egg and beat well.
- Combine buttermilk and vanilla; set aside.
- Combine dry ingredients: flour, soda, salt.
- Alternate adding dry ingredients and buttermilk mixture to the creamed mixture.
- Stir in chopped rhubarb.
- Spread batter into a greased 13 x 9 x 2-inch baking pan.
- Mix 1/4 cup sugar and 1/2 teaspoon cinnamon; sprinkle over the batter.
- Bake at 350°F (175°C) for 30 minutes or until done.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar (1 cup milk with 1 tablespoon vinegar). Ensure your rhubarb is fresh and vibrant for the best texture. To add a twist, try mixing in some walnuts or pecans for crunch, which complements the cake beautifully.
Serving Suggestions
Serve this Old-Fashioned Rhubarb Cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of tea or coffee. For a delightful brunch, serve alongside Bret'S Puffy French Toast(A Saturday Morning Favorite!) to create a sweet and satisfying spread.
Storage & Reheating
Allow the cake to cool completely before storing. Cover it with plastic wrap or aluminum foil to keep it fresh, and store at room temperature for up to 3 days. For longer storage, you can freeze individual slices in an airtight container for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Rhubarb Cake contains roughly 448 calories, with 9g protein, 77g carbohydrates, and 3g fat. It is a good source of iron (19% of the Daily Value) and protein (18% of the Daily Value). Note that it is relatively high in sodium, at 979mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help maintain the texture of the cake.
What can I substitute for the egg in this recipe?
If you need an egg substitute for this recipe, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Both will work well to bind the ingredients.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).