Rhubarb Cake
Yes! This is an easy dessert to freeze. And, it will still taste great after it has been frozen. To freeze the cake, double-wrap it in plastic wrap and store it in a freezer-safe container for up to three months. Be sure to label and date the container.
Rhubarb Cake
PREP TIME15MINUTES MINS
COOK TIME50MINUTES MINS
RESTING TIME30MINUTES MINS
TOTAL TIME1HOUR HR 35MINUTES MINS
Rhubarb Cake is a soft, moist, and flavorful cake full of diced rhubarb and topped with granulated sugar that is simple to make and a dessert everyone will love!
Ingredients
▢1½ cups (300 g) brown sugar, packed▢⅔ cup (145 g) vegetable oil▢2 large eggs, room temperature▢1 cup (245 g) buttermilk▢1 teaspoon kosher salt▢1 teaspoon baking soda▢1 teaspoon vanilla▢2½ cups (312.5 g) all-purpose flour▢3 cups rhubarb, diced
Topping
▢¼ cup (50 g) granulated sugar
Instructions
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
To a large mixing bowl, add brown sugar, vegetable oil, eggs, buttermilk, salt, baking soda, and vanilla. Whisk to combine.
Stir in the flour.
Fold in diced rhubarb and pour the batter into the prepared baking dish.
Sprinkle the sugar over the top of the batter.
Bake 45-50 minutes.
Let the cake rest for about 30 minutes before cutting and serving. Top with vanilla ice cream or whipped topping (optional).