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rhubarb cake

A deliciously moist rhubarb cake with a sweet crumble topping, perfect for spring and summer desserts.
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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
  • 0.67 cup vegetable oil
  • 2 large eggs room temperature
  • 1 cup buttermilk
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp 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. Stir in the flour gradually until the batter is smooth.
  4. Fold in the diced rhubarb evenly into the batter.
  5. Pour the batter into the prepared baking dish and spread evenly.
  6. Sprinkle the granulated sugar over the top of the batter.
  7. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool for about 30 minutes before slicing and serving. Optional: top with whipped cream or vanilla ice cream.

Notes

This rhubarb cake is a perfect balance of tangy and sweet, making it a favorite for spring gatherings.