Soy-Free Rhubarb Cake
Indulge in the sweet-tart perfection of this Soy-Free Rhubarb Cake, a delightful homemade dessert that celebrates the bright, tangy flavor of fresh rhubarb. This simple yet satisfying recipe combines rhubarb tossed in sugar with a moist, spiced cake batter infused with cinnamon and vanilla. Creamy buttermilk lends an unmatched tenderness to every bite, while a touch of ground cinnamon enhances the earthy sweetness. Best of all, this cake is completely soy-free, making it an excellent option for those with dietary restrictions. Perfectly golden and deliciously aromatic, this rhubarb cake is ready in just over an hour and makes an ideal treat for family gatherings, spring brunches, or weeknight desserts. Serve it as is or pair it with a dollop of whipped cream for a dessert that’s as rustic as it is irresistible!
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Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish and set aside.
Step 2
In a medium bowl, toss the chopped rhubarb with half the sugar (1/2 cup) and set aside for about 10 minutes.
Step 3
In a large mixing bowl, cream together the remaining half cup of sugar and the softened butter until light and fluffy.
Step 4
Add the egg and vanilla extract to the butter and sugar mixture, and mix until well combined.
Step 5
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Step 6
Alternately add the flour mixture and buttermilk to the creamed butter and sugar mixture, starting and ending with the flour mix. Stir gently after each addition until just combined.
Step 7
Fold the sugared rhubarb into the batter gently until distributed evenly.
Step 8
Pour the batter into the prepared baking dish, spreading it evenly.
Step 9
Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
Step 10
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | (1372.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2858.8 |
| Total Fat 115.2g | 0% |
| Saturated Fat 68.1g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 504.7mg | 0% |
| Sodium 2845.6mg | 0% |
| Total Carbohydrate 421.0g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 218.7g | |
| Protein 44.8g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 820.7mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 2142.4mg | 0% |
Source of Calories