Rhubarb Brown Sugar Cake

With both diced rhubarb inside and ample slices baked into the top, this Rhubarb Brown Sugar Cake has a one-of-a-kind texture and taste. Brown sugar and buttermilk give it a moist crumb and wholesome sweetness that make it perfect for breakfast or dessert.

Rhubarb Brown Sugar Cake
Makes 1 (9-inch) cake
  • ¾ cup (170 grams) unsalted butter, softened
  • 1½ cups (330 grams) firmly packed dark brown sugar
  • 1 tablespoon (2 grams) orange zest
  • 2 large eggs (100 grams)
  • 1 teaspoon (6 grams) vanilla bean paste
  • 1½ cups (188 grams) all-purpose flour
  • ¾ teaspoon (3.75 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¾ cup (180 grams) whole buttermilk
  • 1 cup (100 grams) diced rhubarb
  • ½ cup (50 grams) sliced rhubarb
  • 2 tablespoons (24 grams) granulated sugar
  1. Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and zest at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low, and gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in diced rhubarb. Pour batter into prepared pan. Top with sliced rhubarb, and sprinkle with granulated sugar.
  4. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.


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