Rhubarb Cake

If you love rhubarb, you’ll adore this moist, fluffy Rhubarb Cake! This rhubarb cake is moist and fluffy with tender chunks of rhubarb and the flavors of orange and vanilla. It’s packed with tender chunks of rhubarb, the flavors of orange and vanilla, and it’s versatile enough to serve for dessert or brunch. It’s extremely easy to make and it takes about 15 minutes of prep time!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 452 kcal per serving

Ingredients

1 ½ cups - all purpose flour
½ cup - all purpose flour
1 tsp - baking powder
½ tsp - baking soda
¼ tsp - sea salt
½ cup - unsalted butter
1 cup - coconut sugar
1 tbsp - orange zest
2 - eggs
1 cup - buttermilk
1 tsp - vanilla extract
¾ lb - rhubarb
powdered sugar

Instructions

Preheat the oven to 350 degrees and generously grease a 9" springform pan.
In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda and salt.
In a medium bowl, cream the butter, sugar and orange zest with a mixer on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time on low speed just until incorporated, then beat in the vanilla.
With the mixer on low speed, add 1/3 cup dry ingredients alternately with 1/2 cup of the buttermilk, beginning and ending with the flour mixture, mixing just until combined after each addition. Be sure to scrape the sides of the bowl as needed. Gently fold in the rhubarb.
Pour the cake batter evenly into the prepared pan and smooth with a baby offset spatula. Top with rhubarb pieces, if using for decoration, and bake for 40-50 minutes. until a toothpick inserted into the center comes out clean. Cool completely on a wire rack, then remove from the pan and serve. Enjoy!

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