Grandma Style Rhubarb Cake (Print)
A buttery, tender cake studded with jammy sweet-tart rhubarb pieces—just like grandma used to make for breakfast or dessert.
# What You'll Need:
→ Batter
01 -
120ml half and half, cream, or buttermilk
02 -
1 tsp lemon juice
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113g unsalted butter, at room temperature
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200g granulated sugar, plus 2 tsp for topping
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1 large egg, at room temperature
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1 1/2 tsp vanilla extract
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240g all-purpose flour
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2 tsp baking powder
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1 tsp salt
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2 cups thinly sliced rhubarb
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Lightly butter a 9×9 square baking pan. For easy removal, line the pan with parchment paper leaving overhanging ends.
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Stir the lemon juice into the half and half and set aside to slightly curdle.
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In a stand mixer or with electric beaters, cream the butter and sugar until fluffy and pale yellow. Beat in the egg and vanilla extract, scraping down the bowl as necessary.
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Take 1 tablespoon of the flour and toss with the sliced rhubarb to coat.
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In a separate bowl, whisk together the remaining flour, baking powder, and salt.
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Add half of the flour mixture to the butter mixture and blend. Add all of the half and half mixture, blend, then add the remaining flour mixture and blend just until combined. Do not overmix. Fold in the flour-coated rhubarb gently.
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Spread the batter into the prepared pan and sprinkle the top evenly with the reserved sugar. Bake for 40-45 minutes, or until golden and a toothpick inserted in the center comes out with just moist crumbs.
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Allow the cake to cool slightly before cutting into squares and serving.
# Additional Notes:
01 -
Other fruits like berries work beautifully in this breakfast cake. Try chopped banana for variation.
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Mix the topping sugar with a touch of cinnamon for a hint of spice.
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For a lower fat option, use buttermilk in place of the half and half, or try equal parts Greek yogurt and milk.