Delicious Rhubarb Cake with a Sweet and Tangy Flavor

This delightful rhubarb cake is the perfect balance of sweet and tangy flavors. With a moist and tender texture, it's sure to become a favorite dessert for any occasion. This recipe is easy to follow and results in a mouthwatering treat that will impress your family and friends. Serve it warm with a scoop of vanilla ice cream for a truly indulgent experience.

Ingredients

• 2 cups chopped rhubarb
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup sliced almonds (optional)

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. In a separate bowl, combine the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
6. Fold in the chopped rhubarb until evenly distributed throughout the batter.
7. Pour the batter into the prepared baking dish and spread it evenly.
8. Sprinkle the sliced almonds on top of the batter, if desired.
9. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and let the cake cool in the baking dish for 10 minutes.
11. Transfer the cake to a wire rack to cool completely before serving.

Interesting Facts