A delightful, tangy rhubarb cake with a moist buttermilk crumb and a sweet, crunchy cinnamon-brown sugar topping. Passed down from a beloved aunt, this recipe is perfect for spring or anytime you crave a comforting dessert. Use fresh or frozen rhubarb for year-round enjoyment.
YIELD
12 servingsPREP
20 minCOOK
45 minREADY
120 minChef Tips
- Rhubarb Prep: Coating rhubarb with flour prevents it from sinking and absorbs excess moisture, especially with frozen rhubarb. If using frozen, add 5 minutes to baking time and check for doneness.
- Buttermilk Substitute: No buttermilk? Mix 1 tbsp lemon juice or white vinegar with 1 cup milk and let sit for 5 minutes.
- Topping Texture: Keep butter cold for a crumbly topping. If it melts too much, the topping may become dense.
- Pan Size: A 13×9-inch pan yields thinner slices; a 9×9-inch pan makes a taller, denser cake. Adjust baking time accordingly.
- Serving Suggestion: Serve with whipped cream or vanilla ice cream for extra indulgence.
Optional Variations
- Nutty Crunch: Add ½ cup chopped walnuts or pecans to the topping for extra texture.
- Spiced Twist: Incorporate ½ tsp ground ginger or nutmeg into the batter for a warm flavor.
- Mixed Fruit: Replace 1 cup rhubarb with chopped strawberries for a sweeter, colorful twist.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Ingredients
Topping
Directions
- Preheat Oven: Preheat oven to 350°F (180°C). Grease a 13×9-inch baking pan (or 9×9-inch for a thicker cake) with butter or nonstick spray.
- Prepare Topping:
- In a small bowl, combine brown sugar and cinnamon.
- Add cold, cubed butter and use a fork or pastry cutter to cut it into the mixture until it resembles coarse crumbs with small butter pieces. Set aside.
- Prepare Rhubarb: If using frozen rhubarb, do not thaw. Toss fresh or frozen rhubarb with 2 tbsp flour in a bowl to coat (this prevents sinking and excess moisture). Set aside.
- Make Cake Batter:
- In a large bowl, cream together canola oil (or softened butter) and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to the creamed mixture in three additions, alternating with buttermilk (begin and end with dry ingredients). Mix until just combined; do not overmix.
- Gently fold in the flour-coated rhubarb using a spatula.
- Assemble and Bake:
- Pour batter into the prepared pan and spread evenly.
- Sprinkle the topping mixture evenly over the batter.
- Bake for 45–50 minutes (50–55 minutes for a 9×9-inch pan), or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Cool in the pan on a wire rack for at least 20 minutes before cutting into squares.
- Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
