Description
A moist rhubarb cake with a soft crumb and sweet brown sugar topping that balances tart and sweet flavors perfectly.
Ingredients
Scale
- 2 cups granulated sugar
- 2 cups heavy whipping cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 cups rhubarb, sliced
- 2/3 cup light brown sugar
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish
- Whisk together sugar, cream, eggs, and vanilla until smooth
- Combine flour, baking soda, and salt in a separate bowl
- Mix wet ingredients into dry ingredients until combined
- Fold in sliced rhubarb evenly
- Pour batter into prepared baking dish
- Sprinkle brown sugar evenly over the top
- Bake for 45 to 50 minutes until set and golden
- Cool slightly before slicing and serving
Notes
- Do not overmix the batter to keep the cake tender
- Cut rhubarb into small even pieces for best texture
- Cover loosely with foil if the top browns too quickly
- Serve warm for the best flavor and texture
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 2
- Protein: 5
- Cholesterol: 70