Grandma’s Rhubarb Cake (but healthier)
There's nothing like grandma's baking, and this Rhubarb Cake recipe is adapted from a family classic. Made with fresh rhubarb, ripe bananas, coconut sugar, buttermilk, olive oil, and cinnamon, resulting in a tender, moist crumb. It is sweet, tart, nostalgic, easy to make, and perfect served with Greek yogurt, ice cream, or a hot cup of coffee.
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Servings: 9 servings
Equipment
- oven
Ingredients
- 1 cup buttermilk or 1 cup milk +1 tsp apple cider vinegar
- 1 tsp baking soda
- 2 ripe bananas mashed
- ½ cup coconut sugar
- ½ cup olive oil
- 1 egg
- 1 tsp vanilla
- ½ tsp salt
- 2 cup flour
- 2 cups rhubarb chopped
Topping Ingredients
- ¼ cup coconut sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350.
- Line an 8x8 pan with parchment paper
- In a large measuring cup, add buttermilk. Add baking soda to the milk and stir to combine. Allow that to sit for 10 minutes.
- After 10 minutes, add oil, vanilla and egg. Whisk to combine.
- Add mashed banana to wet ingredients and stir to combine.
- Toss the rhubarb into the dry ingredients and use your hands to coat.
- Pour wet over dry.
- Mix WELL. Ensure that no dry ingredients are remaining.
- Pour batter into the pan. Smooth the top with a rubber spatula.
- Stir cinnamon into 1/4 cup coconut sugar.
- Scatter cinnamon sugar evenly over the cake.
- Bake for 40 minutes.
- Allow the cake to cool for 30 minutes before serving.
- Serve with ice cream or Greek yogurt.
Notes
I use fresh rhubarb for this cake.
If you need it to be gluten-free, use a high-quality gluten-free 1:1 flour like this one.
Nutrition
Nutrition Facts
Grandma’s Rhubarb Cake (but healthier)
Serving Size
1 serving
Amount per Serving
Calories
305
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Trans Fat
0.002
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
21
mg
7
%
Sodium
314
mg
14
%
Potassium
246
mg
7
%
Carbohydrates
42
g
14
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
5
g
10
%
Vitamin A
115
IU
2
%
Vitamin C
4
mg
5
%
Calcium
65
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.