Rhubarb buttermilk cake is a delicious cake with the tang of buttermilk and the sharp sweetness of rhubarb. Lovely for a special occasion or weekend bake.
I love it when rhubarb season arrives, it really shows that spring is finally here.
As a child we grew rhubarb on our allotment, and stewed rhubarb and rhubarb crumble have always been among my favourites. What is your favourite rhubarb dish?
Rhubarb also goes really well in cake of course. Here I’ve made a vanilla-flavoured buttermilk cake, topped and filled with roasted rhubarb. The buttermilk makes the sponge lovely and soft with a great flavour, and slightly denser than a traditional sponge.
This cake is really easy to make, just remember to roast your rhubarb a little earlier in the day.
If you need some rhubarb inspiration, pop over and have a look at all the recipes.
I will definitely make this cake again, it was a hit with all the family. You can’t beat a slice of homemade cake with a cup of tea can you?
How do you prefer rhubarb? Do you grow your own? Get the recipe for this rhubarb vanilla buttermilk cake below.
Pin this rhubarb cake for later!
Rhubarb Vanilla Buttermilk Cake
- 150 g unsalted butter softened
- 190 g golden caster sugar
- 1 tsp vanilla bean paste
- 3 medium eggs
- 225 g self-raising flour
- 120 ml buttermilk
- 1 pack of rhubarb 400 g, roasted and drained
- Roast the rhubarb by washing it, cutting into small pieces and sprinkling over 50 g caster sugar, then roasting for 15 minutes in a foil-covered dish. Then remove the foil and roast for 5 minutes more. Leave to cool.
- Cream together the butter and sugar until light and fluffy.
- Add the vanilla bean paste and then the eggs, one by one.
- Fold in some of the flour, then add some of the buttermilk. Add each in stages and mix in between until all fully added.
- Place half of the cake mixture in a deep 8-inch/20 cm springform cake tin sprayed with cake release spray.
- Place some pieces of the roasted rhubarb on top, then add the rest of the cake mixture on top of it.
- Smooth the top then place more of the roasted rhubarb on top (you may not want to use it all, I had some left over).
- Bake for 50-55 minutes at 180 degrees (preheated oven), or until the cake is golden brown and fully cooked in the centre - check using a cake tester.
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