Rhubarb Buttermilk Cake

I was under the impression that rhubarb season was over, until my neighbor hollered over yesterday that she had a ton of extra rhubarb in her garden that she didn't want. Ummm, yes, I'll take it! She brought over a few pounds of rhubarb, and I immediately thought: rhubarb cake and rhubarb compote. 

So this post is all about the cake. It's quite simple: I took my favorite, super easy buttermilk cake recipe, and added about one cup of chopped rhubarb in. It's perfect for breakfast or a snack, or you could even throw some frosting or fresh whipped cream on it and call it dessert! 

Rhubarb Buttermilk Cake

Yields one 9-inch round cake


1 Cup cake flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/4 Cup unsalted butter, melted

1/2 Cup sugar

1 tsp vanilla extract

1 large egg, room temperature

1/2 Cup buttermilk, room temperature

1 Cup rhubarb, chopped into 1/2 inch pieces

Vanilla bean infused cane sugar, for sprinkling on top


1. Preheat oven to 350°F. Line a 9-inch round baking pan with parchment paper and set aside. In a small bowl, whisk together flour, baking powder, baking soda, and salt, and set aside. 

2. In a large bowl, whisk together the melted butter and sugar until fully combined. Add egg and vanilla and mix completely. Fold in half of the flour mixture, then the buttermilk, followed by the remaining flour. Fold the rhubarb into the batter. Do not over-mix. 

3. Bake on the center rack of the oven for 20-30 minutes, until a toothpick inserted into the middle comes out clean. Let cool completely before removing from the pan. Enjoy!

Krista NelsonComment