Description
A delightful and moist cake featuring the tartness of rhubarb, perfect for any occasion.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For added flavor, consider sprinkling some cinnamon on top before baking.
- This cake can be served warm or at room temperature.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Rhubarb Buckle