Irresistible Rhubarb Cake with Crunchy Sugar Burst
This Rhubarb Cake features fresh rhubarb with a crunchy sugar topping, perfect for casual snacking or gatherings.
Equipment
- Oven
- Mixing bowl
- Cake pan
- Whisk
- Spatula
Ingredients
For the Batter
- 1 can Cooking Spray Prevents sticking during baking; substitute with parchment paper for easier removal.
- 10 stalks Rhubarb Look for vibrant, firm stalks for optimal flavor.
- 3 cups All-Purpose Flour Can be swapped with a gluten-free blend for a gluten-free option.
- 1 cup Almond Flour Replace with additional all-purpose flour if needed.
- 2 tsp Baking Powder A key leavening agent for perfect rising.
- 1 tsp Baking Soda Provides extra lift; ensure it's fresh for the best results.
- 1 tsp Kosher Salt Use sea salt as a substitute.
- 1 cup Butter, Softened Make sure it’s at room temperature for easy mixing.
- 1 cup Granulated Sugar Adds sweetness and desired texture; brown sugar can be used for a richer taste.
- 1/2 cup Packed Light Brown Sugar Dark brown sugar can be swapped for a deeper flavor.
- 4 large Eggs Room temperature eggs whip better, creating a fluffier texture.
- 1 tsp Pure Vanilla Extract Always opt for pure vanilla for the best taste.
- 1/2 tsp Almond Extract Omit if nut-free.
- 1 cup Buttermilk Can substitute with milk mixed with a teaspoon of vinegar or lemon juice.
For the Topping
- 1 cup Granulated Sugar Be generous for maximum texture!
Instructions
Directions
- Preheat the oven to 350°F (175°C).
- Grease a cake pan with cooking spray and optionally line the bottom with parchment paper.
- In a large bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, vanilla, and almond extracts until well combined.
- Gradually add the dry mixture to the wet ingredients, alternating with buttermilk, mixing until just smooth.
- Gently fold in the sliced rhubarb, saving some for the topping.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Scatter the reserved rhubarb on top and sprinkle generously with sugar.
- Bake for 60–75 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for about 10-15 minutes, then transfer it to a wire rack.
Notes
Serve with a scoop of vanilla ice cream for extra indulgence.