Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh rhubarb (chopped)
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup brown sugar (for streusel)
- 1/4 cup unsalted butter (cold and cubed for streusel)
- 1 teaspoon cinnamon (for streusel)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure easy release after baking.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined; this will help create an even texture throughout the cake.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy, which should take about three minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for added flavor.
- Gradually mix in the dry ingredients alternately with buttermilk until just combined; gently fold in the chopped rhubarb to maintain its texture.
- In a separate bowl, combine flour, brown sugar, and cinnamon for the streusel; cut in cold cubed butter until crumbly before sprinkling over the uncooked batter.
- Bake your cake in the preheated oven for about 35–40 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg