Grandma’s Rhubarb Cake (but healthier)

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: servings

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 40

Setting Time: 1

Total Time: 1 55

Equipment

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

US Customary - Metric

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

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.