Ingredients and Weight
- All-purpose flour: 2 cups (250 g)
- Sugar: 1 1/2 cups (300 g)
- Baking powder: 2 teaspoons (10 g)
- Salt: 1/4 teaspoon (2 g)
- Unsalted butter, softened: 1 cup (2 sticks) (227 g)
- Large egg: 1
- Vanilla extract: 1 teaspoon (5 ml)
- Buttermilk: 1 cup (240 ml)
- Rhubarb, chopped: 4 cups (500 g)
- Water: 1/2 cup (120 ml)
- Granulated sugar: 1/2 cup (100 g)
Preparation Time
Cooking Time
Difficulty Level
Preparation Method Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Spread half of the batter into the prepared pan.
- In a saucepan, combine the chopped rhubarb, water, and granulated sugar. Bring to a simmer and cook until the rhubarb is tender and has released its juices, about 5 minutes.
- Spread the rhubarb compote over the batter in the pan.
- Drop the remaining batter by spoonfuls over the rhubarb compote.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information
- Calories: 350
- Fat: 15 g
- Carbohydrates: 45 g
- Protein: 5 g
Dish Characteristics
- Moist and fluffy cake
- Sweet and tart rhubarb compote
- Perfect for breakfast, dessert, or afternoon tea
- Can be served with whipped cream or ice cream
User Comments
- "This cake is so delicious! The rhubarb compote is the perfect balance of sweetness and tartness."
- "I love the way the cake is so moist and fluffy. It's the perfect comfort food."
- "This cake is a great way to use up fresh rhubarb. It's easy to make and always a hit with my family."
Special Precautions and Tips
- Be sure to chop the rhubarb into small pieces so that it cooks evenly.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
- Let the cake cool completely before inverting it onto a wire rack. This will help prevent the cake from breaking.
