Description
This Brown Sugar Topped Rhubarb Cake is a moist and tender dessert featuring tart rhubarb folded into a rich batter and finished with a crunchy, caramelized brown sugar topping. Perfect for spring and summer gatherings, it offers a delicious balance of sweet and tangy flavors.
Ingredients
Scale
- 2 cups granulated sugar
- 2 cups heavy whipping cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 cups rhubarb, sliced
- 2/3 cup light brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the granulated sugar, heavy whipping cream, eggs, and vanilla extract until smooth.
- In a separate bowl, mix the flour, baking soda, and salt until well combined.
- Gradually add the dry ingredients into the wet mixture and stir until just combined. Do not overmix.
- Fold in the sliced rhubarb evenly throughout the batter.
- Pour the batter into the prepared baking dish and spread it evenly.
- Sprinkle the light brown sugar evenly over the top of the batter.
- Bake for 45–50 minutes, or until the center is set and a toothpick inserted comes out clean.
- Allow the cake to cool before slicing and serving.
Notes
- Use fresh rhubarb for the best flavor, but frozen rhubarb can be used if thawed and drained היט.
- Avoid overmixing the batter to keep the cake light and tender.
- Add a pinch of cinnamon or nutmeg for extra warmth and flavor.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be frozen in slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg