Rhubarb Snack Cake
Prep time
Cook time
Total time
This rhubarb snack cake is sweet and light, with a tang from the rhubarb and a crunch almond topping.
Serves: 1 cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup butter (1 stick), room temperature
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 ½ cups chopped rhubarb
  • ¼ cup sliced almonds
  • 1 tablespoon sugar
  1. Preheat oven to 400°. Butter a 9" cake pan, line it with parchment paper, and butter the paper.
  2. In a medium bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
  3. In a stand mixer fitted with the paddle attachment or with a handheld mixer on medium-high speed, beat butter until smooth and creamy, about one minute. Add brown sugar and continue to beat for two minutes more. Add the eggs one at a time, mixing for a minute between each addition, then the vanilla.
  4. Turn the mixer on low speed and add half of the dry ingredients. Mix until just combined, then add the buttermilk, followed by the rest of the dry ingredients. Don't over-mix!
  5. With a rubber spatula, stir in the rhubarb.
  6. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula. Sprinkle the top with the sugar, followed by the sliced almonds.
  7. Bake for 40-45 minutes, until a tester inserted into the center of the cake comes out clean.. Remove from the oven and cool in the pan for five minutes before turning out onto a cooling rack. Serve warm or at room temperature.
Recipe by Today We Bake at http://www.todaywebake.com/rhubarb-snack-cake/