Rhubarb Buttermilk Cake
Rhubarb Buttermilk Cake is a delightful dessert that blends the tartness of rhubarb with the richness of buttermilk, creating a tender, moist cake. Topped with a sweet cinnamon sugar crust, it’s perfect for casual gatherings or family dinners, appealing to both fruit lovers and cake enthusiasts.
Ingredients
Instructions
- Sift together the flour, baking soda, and salt in a large bowl.
- In a medium bowl, stir together the buttermilk, brown sugar, egg, corn oil, and vanilla. Add this mixture to the dry ingredients, stirring until just combined. Fold in the rhubarb and nuts.
- Pour the batter into a 13 x 9 x 2-inch baking pan.
- Combine the granulated sugar, cinnamon, and butter in a small bowl and sprinkle over the batter.
- Bake at 350°F for 40 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm or cool.
Tips & Substitutions
For best results, ensure your buttermilk is at room temperature before mixing, as this creates a smoother batter. If you don't have buttermilk, you can substitute it with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Feel free to add spices like nutmeg or ginger for extra flavor.
Serving Suggestions
Serve this Rhubarb Buttermilk Cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a complete meal, consider serving it alongside savory dishes like a light salad or grilled chicken.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, refrigerate it for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Buttermilk Cake contains roughly 585 calories, with 3g protein, 25g carbohydrates, and 48g fat. Note that it is relatively high in sodium, at 992mg 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 for this recipe?
Yes, frozen rhubarb works well in this cake. Just make sure to thaw and drain any excess liquid before adding it to the batter to avoid excess moisture in the cake.
What can I substitute for corn oil?
If you don't have corn oil, you can use canola oil, vegetable oil, or melted coconut oil as a substitute. Each will maintain the moisture and texture of the cake without altering the flavor significantly.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Additionally, the edges should pull slightly away from the sides of the pan, and the top will be golden brown.
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).