Flip the vegetable world over with our Rebellious Rhubarb Cake Recipe! We're taking this vegetable from the savory sidelines straight to the sugary spotlight. Who said vegetables can't have a sweet side hustle? Prepare for a dessert so daring, even your zucchinis will be green with envy. It's time to let rhubarb be the candy crush of your dessert dreams!
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1cupbuttermilk(you can substitute 1 cup of milk with 1 Tablespoon of vinegar or lemon juice)
½cupbutter
1largeegg
1teaspoonbaking soda
½teaspoonsalt
Instructions
Pull chilled ingredients to bring them to room temperature while prepping the rhubarb. Room temperature ingredients mix better, browns better, and prevents a clumpy texture.
½ cup butter, 1 large egg, 1 cup buttermilk
Clean the rhubarb, and dice it into 1/2" pieces.
1½ cup diced rhubarb
Soften the butter, and mix all of the ingredients.
½ cup butter, 1½ cup sugar, 1 large egg, 2 cups flour, ½ teaspoon salt, 1 teaspoon baking soda, 1 cup buttermilk, 1½ cup diced rhubarb
Bake at 350℉ for about 25 minutes.
The cake is done when the top and edges are golden brown and pulls away from the sides of the pan, and springs back when quickly pressed. (It's not done if a dent stays after being pressed.) You can also stick a toothpick into the center of the cake and remove it, if the toothpick is clean the cake is done. If batter sticks to the toothpick, it needs to bake longer (cake crumbs do not count). If it isn't done, check it again in about 5 minutes.
Let the cake cool in the pan for at least 30 minutes at room temperature before trying to serve it. Ideally set the pan on a cooling rack, to allow airflow around the bottom of the cake pan. Be patient while it cools, you'll destroy it if you try to serve it too soon.
Nutrition
Nutrition Facts
Rhubarb Coffee Cake
Amount per Serving
Calories
131
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
19
mg
6
%
Sodium
139
mg
6
%
Potassium
51
mg
1
%
Carbohydrates
21
g
7
%
Fiber
0.4
g
2
%
Sugar
13
g
14
%
Protein
2
g
4
%
Vitamin A
154
IU
3
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.1
mg
1
%
Vitamin B6
0.01
mg
1
%
Vitamin B12
0.1
µg
2
%
Vitamin C
1
mg
1
%
Vitamin D
0.2
µg
1
%
Vitamin E
0.2
mg
1
%
Vitamin K
3
µg
3
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
Magnesium
5
mg
1
%
Phosphorus
26
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cake, Rhubarb
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