Description
A quick and simple rhubarb cake with a moist, tender texture and a caramelized brown sugar glaze, ready in just 45 minutes. Perfect for a sweet-tart dessert that’s easy to make and crowd-pleasing.
Ingredients
- 3 cups fresh rhubarb, chopped (about 375g)
- 1 ¾ cups all-purpose flour (220g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (115g)
- 1 cup granulated sugar (200g)
- ½ cup brown sugar (100g), for glaze
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk (120ml), whole or 2%
- 2 tablespoons water (for glaze)
- Optional: ½ cup chopped walnuts or pecans
- Optional: 1 teaspoon ground cinnamon or ground ginger
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or non-stick spray.
- Chop rhubarb into ½-inch pieces and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer or hand whisk until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition, stopping as soon as flour is incorporated.
- Fold chopped rhubarb gently into the batter using a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- While cake bakes, make the glaze: In a small saucepan over medium heat, combine brown sugar and 2 tablespoons water. Stir until sugar dissolves and mixture thickens slightly, about 3-4 minutes. Remove from heat and let cool slightly.
- When cake is done, immediately drizzle brown sugar glaze evenly over the top using the back of a spoon.
- Let cake cool in the pan for at least 20 minutes before slicing and serving.
Notes
[‘Don’t skip the brown sugar glaze; it balances the tartness of rhubarb with caramel sweetness.’, ‘Use fresh rhubarb if possible; if using frozen, thaw and drain well to avoid sogginess.’, ‘Mix batter gently to avoid a dense cake; fold in rhubarb last.’, ‘Butter and eggs should be at room temperature for best texture.’, ‘Start checking cake doneness at 30 minutes to prevent overbaking.’, ‘Optional add-ins like nuts or cinnamon add texture and warmth.’, ‘Glaze can be made ahead and warmed before use.’, ‘Cake stores well at room temperature for 2 days or refrigerated for up to 5 days.’, ‘Freezes well for up to 3 months; thaw overnight in fridge before warming.’]
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 280
- Sugar: 22
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 42
- Fiber: 1.5
- Protein: 3
Keywords: rhubarb cake, brown sugar glaze, easy dessert, quick cake, rhubarb recipe, spring dessert, moist cake