Imagine sinking your fork into a moist, tender cake bursting with tangy rhubarb and a delicate buttermilk richness that dances on your taste buds. This Rhubarb Buttermilk Tea Cake isn't just a dessert—it's a culinary experience that transforms humble ingredients into a showstopping treat that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a perfect balance of sweet, tart, and pure comfort in every single bite.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups chopped rhubarb
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper to ensure easy removal of the cake.
- Wash and trim the rhubarb stalks, removing any tough ends. Chop the rhubarb into small, uniform pieces approximately 1/2 inch in length to ensure even distribution throughout the cake.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This process should take about 3-4 minutes, creating a smooth and pale mixture.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract, ensuring all ingredients are fully incorporated.
- In a separate bowl, sift together the all-purpose flour and baking soda. This helps to remove any lumps and ensures even mixing.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold the chopped rhubarb into the batter, distributing the pieces evenly throughout the mixture.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Once cooled, cut into 12 equal squares. Serve warm or at room temperature, optionally dusted with powdered sugar or topped with a dollop of whipped cream.
Tips
- Choose fresh, firm rhubarb stalks for the best flavor and texture. Avoid limp or discolored stalks.
- For extra moisture, don't overmix the batter—mix just until ingredients are combined.
- If rhubarb is very tart, you can toss chopped pieces with a little extra sugar before folding into the batter.
- Use room temperature eggs and buttermilk for smoother batter incorporation.
- To prevent rhubarb from sinking, lightly dust chopped pieces with flour before adding to the batter.
- Check the cake's doneness by inserting a toothpick—it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely for cleaner, more defined slices.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
