Moist Rhubarb Cake

No ratings yet

Experience the magic of rhubarb in this moist cake with streusel that is sure to become a family favorite.

Prep Time25

Cook Time55

Total Time1 20

Course: Dessert

Cuisine: European, Polish

Diet: Vegetarian

Servings:

Calories: 256kcal

Author: Ilona

Preheat oven to 350 F. Prepare 8 x 8 baking pan with parchment paper.
In a large bowl combine flour with baking powder, set aside.
1 cup all-purpose flour, 1 tsp. baking powder
In a large bowl mix with electric mixer butter with granulated sugar until fluffy.
1/2 cup unsalted butter, 1/2 cup granulated sugar
Add eggs, one at a time. Mix with electric mixer.
2 eggs
Add vanilla extract, mix in.
1 tsp. vanilla extract
Add buttermilk, mix with a spoon or spatula.
1/3 cup buttermilk
Add dry ingredients to wet ingredients, mix with a spoon or spatula.
Pour into the baking pan on top of parchment paper.
Add rhubarb on top, spread nicely.
1 1/2 cup rhubarb

In a large bowl combine flour, butter and granulated sugar, mix with a spoon.
3/4 cup all-purpose flour, 1/3 cup unsalted butter, 1/4 cup granulated sugar
Add on top of rhubarb, spread it.
Bake for 45 - 55 minutes at 350 F.
Cool off, sprinkle powdered sugar.
2 Tbsp. powdered sugar

You need to use electric mixer for wet ingredients only. Once you will add flour and baking powder, use the spoon to combine ingredients together nicely.
Cut rhubarb into small pieces and spread it evenly on the layer of the cake.
Once the dessert is cooled off, sprinkle some powder sugar on top to add extra sweetness (optional).
Store the cake outside on countertop for up to 1-2 days or in refrigerator longer, approximately 5-7 days. The cake freezes well too, consider freezing if you will not eat in few days.