Ingredients
Scale
- 2 cups chopped rhubarb
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar, divided
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with a splash of vinegar)
- ½ cup brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9-inch square baking pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, cream butter and 1 cup sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Gradually add dry mixture to wet mixture, alternating with buttermilk.
- Fold in chopped rhubarb gently.
- Mix brown sugar and cinnamon, then sprinkle on top of batter.
- Pour batter into the pan and bake for 35-40 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Ensure not to overmix the batter after adding rhubarb.
- Serve warm or at room temperature for best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg