Fresh Rhubarb Cake

4 Reviews
ADD YOUR REVIEW
Yield
9 servings
By Jean Kressy
April 2000
RECIPE BY Cooking Light

Ingredients

  • 4 cups sliced fresh rhubarb (about 1 1/2 pounds)
  • 1 1/3 cups sugar, divided
  • Cooking spray
  • 1/3 cup butter or stick margarine, softened
  • 1 large egg
  • 2 teaspoons grated orange rind
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup low-fat buttermilk

Nutritional Information

  • Calories 270
  • Caloriesfromfat 27%
  • Fat 8.1g
  • Satfat 4.7g
  • Monofat 2.3g
  • Polyfat 0.5g
  • Protein 3.8g
  • Carbohydrate 46.6g
  • Fiber 0.8g
  • Cholesterol 43mg
  • Iron 1.1mg
  • Sodium 247mg
  • Calcium 110mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine rhubarb and 2/3 cup sugar in a bowl. Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray. Beat 2/3 cup sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add egg, beating well. Beat in orange rind and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon batter over rhubarb mixture. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.

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Ratings & Reviews

Very good; will make again

midnightsun
June 07, 2016
Excellent flavor and texture. I think it really helps to beat butter with sugar for the full 5 mins and then to not over mix in the flour. I only used 1/2 + 1/3 cups of sugar and it was just right for my taste, not too sweet.

inwinecountry's Review

Rigatoni
May 17, 2011
This cake is really easy and has fabulous flavor. I used frozen rhubarb and sliced, fresh strawberries. The cooking time was at least 15 minutes more than stated. It could be that the rhubarb was still a bit frozen. I'll definitely make this one again.

fqpete's Review

fqpete
July 10, 2010
A little less sugar is good advice. The recipe itself is outstanding and the cake's consistency superb.

Rigatoni's Review

inwinecountry
May 31, 2009
I am not a big fan of rhubarb, but I wound up with quite a bit this year. This cake turned out better than I expected. I used dried orange zest in place of fresh orange rind, but other than that followed the recipe. I will definitely make this again.