Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
- 2 cups (300g) rhubarb, chopped
- 1/2 cup (50g) rolled oats
- 1/3 cup (40g) brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped rhubarb gently, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- In a small bowl, combine the rolled oats, brown sugar, and ground cinnamon. Sprinkle the mixture evenly over the top of the cake batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For extra flavor, consider adding a teaspoon of almond extract to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Serve with whipped cream or vanilla ice cream for a delightful dessert.
Nutrition
- Calories: 280
- Sugar: 22
- Sodium: 150
- Fat: 12
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 45
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