Rhubarb Scone Cake

Delightfully rustic and impossibly tender, this Rhubarb Scone Cake combines the buttery, crumbly charm of a classic scone with the simplicity of a cake. Loaded with tangy bites of fresh rhubarb and finished with a sparkling brown sugar crust, this versatile bake makes for a perfect treat any time of day—from breakfast to afternoon tea. Made with pantry staples and a touch of buttermilk for that signature fluffiness, its preparation is as easy as mixing and baking. Serve this golden beauty warm and dusted with powdered sugar for a comforting dessert or snack that's sure to impress!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 300 grams All-purpose flour
• 80 grams Granulated sugar
• 1 tablespoon Baking powder
• 1 teaspoon Salt
• 100 grams Unsalted butter (cold, cubed)
• 150 milliliters Buttermilk
• 1 large Egg
• 1 teaspoon Vanilla extract
• 200 grams Fresh rhubarb (diced)
• 2 tablespoons Brown sugar
• 2 tablespoons Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 190°C (375°F) and grease a 9-inch round baking pan or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 3

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until well combined.

Step 5

Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Do not overmix; the dough should be slightly sticky.

Step 6

Gently fold in the diced rhubarb, ensuring it is evenly distributed throughout the dough.

Step 7

Transfer the dough to the prepared baking pan, spreading it evenly. Sprinkle the top with the brown sugar for added caramelized flavor.

Step 8

Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9

Allow the scone cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Once cooled, dust with powdered sugar (if desired) before slicing into wedges and serving. Enjoy!

Nutrition Facts

Serving size	(947.7g)

Amount per serving	% Daily Value*
Calories	2504.2

Total Fat 97.4g	0%
Saturated Fat 56.9g	0%
Polyunsaturated Fat 2.3g
Cholesterol 454.8mg	0%
Sodium 4010.8mg	0%
Total Carbohydrate 365.7g	0%
Dietary Fiber 11.8g	0%
Total Sugars 123.6g
Protein 45.2g	0%

Vitamin D 134.2IU	0%
Calcium 453.1mg	0%
Iron 15.5mg	0%
Potassium 1231.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 7.2%

Carbs: 58.0%