Northern Rhubarb Cake
A moist spiced cake studded with tart rhubarb and topped with a crunchy cinnamon-sugar crust.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •baking pan
- •mixing bowls
- •oven
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 11 g
- carbs
- 45 g
- protein
- 4 g
- calories
- 290
Instructions
- 1
Preheat oven to 175°C and grease a 23 x 33 cm baking pan.
- 2
Cream butter and brown sugar together, then beat in the egg.
- 3
Alternate adding flour and baking soda with the buttermilk, mixing just until combined.
- 4
Fold in the chopped rhubarb.
- 5
Spread the batter into the pan and sprinkle with cinnamon-sugar topping.
- 6
Bake 40–45 minutes until a toothpick comes out clean and the top is golden.
- 7
Cool in the pan before slicing.
Chef's tips
Toss the chopped rhubarb with a spoonful of flour before folding it in to help distribute it evenly through the cake.
Ingredient substitutions
- fresh rhubarb → frozen rhubarb, thawed and drained
Storage
Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating
Serve at room temperature; a brief microwave warm-up is optional.
Common mistakes to avoid
- •Not draining thawed rhubarb makes the batter too wet
- •Overbaking dries out the cake
Serving suggestions
Cooked Northern Rhubarb Cake?
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