Homestyle Rhubarb Cake

A nostalgic treat that brilliantly balances the tartness of rhubarb with a sweet, tender crumb and cinnamon crumble topping. Perfect with afternoon tea or as a delightful dessert option.

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Course: Dessert, Snack

Cuisine: American, Homestyle

Keyword: Rhubarb Cake, Fruit Cake, Crumb Cake, Homestyle Cake, Buttermilk Cake

Prep Time: 20

Cook Time: 50

Cooling Time: 20

Total Time: 1 30

Servings: slices

Calories: 320kcal

Equipment

9x13 inch Baking Pan
Mixing bowls
Whisk

Ingredients

Cake Batter

2½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
1 cup granulated sugar can use coconut sugar for a deeper flavor profile
1 tsp baking soda
½ tsp salt
1 cup buttermilk or 1 cup milk with 1 tablespoon lemon juice
⅓ cup vegetable oil or melted coconut oil for a subtle fragrance
2 large eggs room temperature
1 tsp pure vanilla extract
3 cups fresh rhubarb chopped into ½-inch pieces (frozen works too, just don't thaw)

Crumb Topping

⅓ cup brown sugar packed
¼ cup granulated sugar
1 tsp ground cinnamon
¼ tsp salt
½ cup unsalted butter melted
1½ cups all-purpose flour

Instructions

Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease and flour a 9x13 inch baking pan, or line with parchment paper with overhanging sides for easy removal.
Wash the rhubarb stalks thoroughly and trim off the leaves (these contain oxalic acid and are toxic). Cut the stalks into ½-inch pieces. If your rhubarb is particularly stringy, you can pull off the longer fibers as you would with celery.
In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix – stop when no dry flour pockets remain. Fold in the chopped rhubarb gently.
Mix all topping ingredients in a bowl until combined and crumbly. The mixture should clump when pressed together but still be easy to sprinkle.
Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumb topping uniformly over the batter.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
Allow the cake to cool in the pan for at least 20 minutes before serving. This cooling period allows the structure to set and flavors to meld.

Notes

For a healthier version, you can replace half the all-purpose flour with whole wheat pastry flour, reduce the sugar to ¾ cup and add ¼ cup applesauce, or substitute Greek yogurt for buttermilk.

This cake can be stored covered at room temperature for 2-3 days, refrigerated in an airtight container for up to 5 days, or frozen for up to 3 months.

The cake actually improves in flavor after a day as the flavors meld together.

Nutrition

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