Have an abundance of rhubarb? Fresh or frozen? Your family is going to love this Rhubarb Buttermilk Cake recipe!
Springtime and early summer is when the rhubarb leaves begin to grow and unfold and all of the delicious rhubarb appears. It’s a little funny that we usually serve this vegetable as a fruit but nonetheless, it’s SO good and usually in abundance.
I love making things with rhubarb! It’s wonderful to use fresh but also works just as well frozen or canned. (Here’s how to Can Rhubarb.) If you are looking for several recipes to use your rhubarb in, jump over to my post full of Easy Rhubarb Recipes for Spring.
This cake is a yummy play on a coffee cake. The recipe will fit in a 9×13 pan which is quite a bit unless you are serving a crowd so you can always cut the recipe in half and bake in an 8×8 baking dish instead.
Rhubarb Buttermilk Cake Recipe
What You Need:
- 2 cups Sugar
- 2 eggs
- 1/4 cup Butter, melted
- 2 cups Buttermilk
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 4 cups All Purpose Flour or All Purpose Gluten Free Flour
- 2 cups Rhubarb, diced
In a large bowl, cream the sugar, eggs, butter, and salt together.
Slowly add in the buttermilk and mix until it’s well incorporated. If you don’t have buttermilk from the store, you can learn to How to Make Buttermilk here.
Add in the baking soda, baking powder, and flour. Mix until there are no lumps of batter remaining.
Fold in the pieces of rhubarb last. You can use fresh or frozen. You may need to bake slightly longer if you use frozen because of the moisture content.
Pour the batter into a greased, or tin foil lined 9×13 baking pan. If you’d like, combine 1/2 cup of sugar with 2 tablespoons of melted butter and crumble over the top of the cake before baking. If you want to lessen the amount of sugar used, skip this step.
Bake the cake at 350 degrees for about 45 minutes or until a toothpick comes out clean and the center is no longer wiggly. Let it cool slightly to cut but serve warm.
For a delicious optional, but highly recommended topping:
- 1/2 cup Sugar
- 1/2 cup Butter
- 1/2 cup Half & Half
- 1 teaspoon Vanilla Extract
Combine on the stovetop and simmer together for 2 minutes while constantly stirring. Serve as a warm sauce over warm pieces of the Rhubarb Buttermilk Cake.
If you’ve been looking for another great way to use up your fresh rhubarb this spring, I hope you will give this recipe for Rhubarb Buttermilk Cake a try!
Do you grow rhubarb?