Old-Fashioned Buttermilk Rhubarb Cake is a delightful twist on vintage baking, where tender buttermilk-infused crumb meets tangy rhubarb chunks and a sprinkle of turbinado sugar for a golden crunch. With its moist texture and that hint of tartness, it’s perfect for a sunny afternoon treat or a cozy kitchen experiment. Whether you’re new to baking or a seasoned cake enthusiast, this Old-Fashioned Buttermilk Rhubarb Cake invites you to savor each bite and share a slice with friends and family.
Key Ingredients
Every ingredient in this cake plays an important role in creating that classic, moist crumb dotted with ruby rhubarb and finished with a delicate crunch.
- 2 cups chopped rhubarb: Bright, tart stalks that bake into soft, juicy pockets throughout the cake.
- 1 1/2 cups granulated sugar: Sweetens the batter and supports a light, fluffy texture when creamed with butter.
- 2 cups all-purpose flour: Provides structure and a tender crumb that holds rhubarb pieces.
- 1 teaspoon baking powder: Leavening agent that gives a gentle lift to the cake.
- 1 teaspoon baking soda: Works with buttermilk to create a tender, airy crumb.
- 1/2 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1/2 cup unsalted butter, softened: Adds rich flavor and moisture when creamed with sugar.
- 1 large egg: Binds ingredients together and contributes to the cake’s structure.
- 1 cup buttermilk: Tenderizes the crumb with its tangy acidity and moist consistency.
- 1 teaspoon vanilla extract: Infuses warm, aromatic notes throughout the cake.
- 1 tablespoon turbinado sugar: Sprinkled on top for a sparkling, crunchy finish.
How To Make Old-Fashioned Buttermilk Rhubarb Cake
Baking this Old-Fashioned Buttermilk Rhubarb Cake is a straightforward process that combines simple techniques—creaming, whisking, and folding—to achieve a tender, flavorful dessert. By alternating your dry ingredients with buttermilk and gently folding in rhubarb, you maintain a light batter that bakes into a delightfully soft cake with pockets of tartness.
1. Preheat oven to 350°F and grease a 9-inch square baking pan.
2. In a bowl whisk flour, baking powder, baking soda and salt until combined.
3. In a mixer cream butter and sugar until light and fluffy.
4. Beat in egg then stir in vanilla extract.
5. Alternately add dry ingredients and buttermilk beginning and ending with dry ingredients, mixing until just combined.
6. Fold chopped rhubarb into the batter.
7. Spread batter evenly into prepared pan and sprinkle turbinado sugar on top.
8. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
9. Allow cake to cool in pan on a wire rack before serving.
Serving Suggestions
This Old-Fashioned Buttermilk Rhubarb Cake is versatile enough to serve at brunch, afternoon tea, or as a simple dessert after a family meal. Its tender crumb and sparkly top pair beautifully with creamy or fruity accompaniments, making each slice feel like a special treat.
- Classic Whipped Cream: Dollop freshly whipped cream flavored with a hint of vanilla for a cloud-like topping.
- Vanilla Ice Cream: Serve warm cake slices with a scoop of cold, creamy vanilla ice cream to balance tart rhubarb.
- Fresh Berries: Garnish with strawberries or raspberries to echo the rhubarb’s tang and add vibrant color.
- Light Dusting of Powdered Sugar: Sprinkle powdered sugar for a simple, elegant finish if you prefer a softer crust.
Tips For Perfect Old-Fashioned Buttermilk Rhubarb Cake
A few friendly tweaks can elevate this classic rhubarb cake and ensure consistent, scrumptious results every time. Keep these notes in mind as you bake:
- For extra tang substitute half the buttermilk with plain yogurt.
- Use frozen rhubarb if fresh is unavailable but reduce baking time slightly.
- Store leftovers covered at room temperature for up to two days or refrigerate.
- Serve warm or chilled with whipped cream or vanilla ice cream.
How To Store It
After baking, proper storage keeps your rhubarb cake moist and flavorful. Follow these guidelines to enjoy the cake over several days or freeze slices for later treats.
- Room Temperature: Cover the cooled cake with plastic wrap or a cake dome and keep on the counter; it stays fresh for up to two days.
- Refrigeration: Place leftover slices in an airtight container and refrigerate for up to five days, bringing to room temperature before serving.
- Freezing: Once completely cooled, wrap the cake or individual slices tightly in plastic wrap, then in aluminum foil; freeze for up to two months.
- Thawing: Remove from the freezer and unwrap; thaw overnight in the refrigerator or for a few hours at room temperature before enjoying.
Frequently Asked Questions
Here are some quick answers to common questions about this Rhubarb Cake:
- Q: How long does it take to prepare and bake the Old-Fashioned Buttermilk Rhubarb Cake?
Preparation takes about 20 minutes, including chopping rhubarb, measuring ingredients, creaming butter and sugar, and mixing the batter. Baking time is 45 to 50 minutes at 350°F. Allow an additional 15 to 20 minutes for the cake to cool in the pan on a wire rack before serving.
- Q: Can I use frozen rhubarb instead of fresh, and are there any adjustments needed?
Yes, you can use frozen rhubarb. Thaw it completely and drain off excess liquid before folding it into the batter to prevent a soggy cake. Since frozen rhubarb holds more moisture, check for doneness around 40 minutes and add extra baking time in 2–3 minute increments if needed until a toothpick comes out clean.
- Q: What can I substitute for buttermilk if I don’t have any on hand?
For extra tang you can substitute half the buttermilk with plain yogurt as noted. Alternatively, make a homemade buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then pour in regular milk to the 1-cup line. Let it sit for 5 minutes before using.
- Q: How should I store leftover cake, and how long will it keep?
Store any leftover cake covered at room temperature for up to two days to maintain its tender crumb. For longer storage, refrigerate it in an airtight container for up to five days. Bring slices to room temperature or gently warm them before serving to restore the cake’s softness.
- Q: Why is turbinado sugar sprinkled on top, and can I omit it?
The turbinado sugar forms a thin, crunchy crust that contrasts beautifully with the tender cake and tangy rhubarb. You can omit it if you prefer a softer top, but you’ll lose that subtle crunch and added caramel-like flavor.
- Q: How do I know when the cake is fully baked without overbaking it?
Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, the cake is done. The top should be lightly golden and spring back when gently pressed. Avoid overbaking, as that can dry out the cake and diminish its tender texture.
- Q: Can I freeze the baked cake for later use, and what’s the best method?
Yes, you can freeze the cake. Once completely cooled, wrap the entire pan or individual slices tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze for up to two months. Thaw wrapped cake in the refrigerator overnight or on the countertop for a few hours before serving.
What Makes This Special
This Old-Fashioned Buttermilk Rhubarb Cake shines thanks to the marriage of tangy rhubarb pockets, a tender buttermilk batter, and that irresistible turbinado sugar crunch. Its vintage charm, simple ingredients, and straightforward steps make it a winner for beginners and pros alike. Print this recipe, save it in your favorite binder, and get ready for compliments each time you bake it. Drop a comment below if you try it or have any questions—I’d love to hear about your baking adventures!
Old-Fashioned Buttermilk Rhubarb Cake
Description
Moist buttermilk batter cradles ruby rhubarb pieces that bake into soft, tangy pockets, while a sprinkling of turbinado sugar adds a golden crunch to each bite.
Ingredients
Instructions
-
Preheat oven to 350°F and grease a 9-inch square baking pan.
-
In a bowl whisk flour, baking powder, baking soda and salt until combined.
-
In a mixer cream butter and sugar until light and fluffy.
-
Beat in egg then stir in vanilla extract.
-
Alternately add dry ingredients and buttermilk beginning and ending with dry ingredients, mixing until just combined.
-
Fold chopped rhubarb into the batter.
-
Spread batter evenly into prepared pan and sprinkle turbinado sugar on top.
-
Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
-
Allow cake to cool in pan on a wire rack before serving.
Note
- For extra tang substitute half the buttermilk with plain yogurt.
- Use frozen rhubarb if fresh is unavailable but reduce baking time slightly.
- Store leftovers covered at room temperature for up to two days or refrigerate.
- Serve warm or chilled with whipped cream or vanilla ice cream.
