Rosy Red Rhubarb Cake

🌹 Rosy Red Rhubarb Cake (Tangy, Moist & Buttery!)

This vibrant rhubarb cake is bursting with sweet-tart flavor, topped with a golden crumble, and perfect for spring/summer baking. Serve it warm with vanilla ice cream for the ultimate treat!

⏲️ Prep Time: 15 mins | Bake Time: 45 mins | Serves: 9

📝 Ingredients

For the Cake:

• 2 cups fresh rhubarb, diced (or frozen, thawed & drained)

• 1½ cups all-purpose flour (or GF 1:1 blend)

• 1 tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• ½ cup buttermilk (or milk + ½ tbsp vinegar)

• 1 tsp vanilla extract

For the Crumble Topping:

• ¼ cup butter, melted

• ½ cup flour

• ¼ cup brown sugar

• 1 tsp cinnamon

Optional:

• 1 tsp orange zest (brightens the rhubarb)

• Powdered sugar for dusting

👩🍳 Instructions

1️⃣ Prep & Mix

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch pan.

2. Toss rhubarb with 1 tbsp sugar (to reduce tartness).

3. Whisk flour, baking powder, and salt in a bowl.

2️⃣ Make the Batter

1. Cream butter + sugar until fluffy. Add eggs, vanilla, and buttermilk.

2. Fold in dry ingredients, then rhubarb. Pour into pan.

3️⃣ Add Crumble & Bake

1. Mix melted butter, flour, brown sugar, and cinnamon into crumbs. Sprinkle over batter.

2. Bake 40-45 mins until golden and a toothpick comes out clean.

4️⃣ Serve

• Cool slightly, then dust with powdered sugar.

• Best with whipped cream or vanilla ice cream!

💡 Pro Tips

✔ Too tart? Add ½ cup strawberries for sweetness.
✔ No buttermilk? Use yogurt or sour cream.
✔ Storage: Keeps 3 days airtight or freeze 1 month.

🍓 Why You’ll Love It

✅ Perfect balance of sweet + tangy
✅ Easy one-bowl recipe
✅ Showcases seasonal rhubarb

Pair with: Earl Grey tea or a scoop of rhubarb sorbet!

P.S. For a streusel twist, add chopped pecans to the crumble! 🌟