Go Back

rhubarb cake

A delicious and moist rhubarb cake topped with sugar, perfect for spring and summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups brown sugar
  • 0.666 cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2.5 cups all-purpose flour
  • 3 cups rhubarb diced
  • 0.25 cup granulated sugar

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large mixing bowl, whisk together brown sugar, vegetable oil, eggs, buttermilk, salt, baking soda, and vanilla until well combined.
  3. Add the flour to the wet ingredients and stir until just combined.
  4. Gently fold in the diced rhubarb.
  5. Pour the batter into the prepared baking dish and spread evenly.
  6. Sprinkle the granulated sugar evenly over the top of the batter.
  7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool for about 30 minutes before serving. Optional: serve with vanilla ice cream or whipped cream.

Notes

This rhubarb cake is perfect for springtime gatherings and can be stored for several days at room temperature or refrigerated.