Raspberry Rhubarb Buttermilk Cake
Try this single layer Raspberry Rhubarb Buttermilk Cake, a balance of tart and sweet, a delicious breakfast cake or dessert with ice cream.
Our homes are a sanctuary, no matter where we live, and I always love walking through the front door. It’s even better when we come through the door and smell …. a fresh cake that has been baking. The sweet smell of summer, today we’re sharing a delicious Raspberry Rhubarb Buttermilk Cake.
Raspberry Rhubarb Buttermilk Cake
Eating warm Raspberry Rhubarb Buttermilk Cake by the spoonful, straight out of the baking dish, is the easiest way to serve this cake. Serve it for breakfast (and avoid doing dishes, with a stack of spoons! Maybe last summer you tried our Best Cherry Buttermilk Cake–another great summer recipe!
However you decide to serve this buttermilk cake, we love it with whipped cream or vanilla ice cream for dessert. Your whole family will be begging for more–really!
The peak of rhubarb season in the Northwest is April and May, although the PNW region continues to have supplies through the start of fall. I remember my mother cooking with rhubarb all summer long. Like these recipes: Tart and Sweet Rhubarb Curd and Poppyseed Strawberry Rhubarb Crisp. I really want to try her Raspberry Rhubarb Jam.
Ingredients for Buttermilk cake with raspberries and rhubarb
Let’s get started. All you need are these ingredients:
- White sugar
- Raspberries
- Rhubarb (no rhubarb? just add more raspberries)
- Unsalted butter
- Flour
- Baking powder + baking soda
- Salt
- Egg
- Vanilla
- Buttermilk
How do you make Raspberry Rhubarb Buttermilk Cake
- Grease an 8 or 9 inch baking dish, square, round, or oval, and set aside.
- Combine a little white sugar with the raspberries and rhubarb. Toss with your hands and set aside.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
- In a separate bowl, whisk the white sugar, melted butter, and egg, egg yolk, and vanilla until sugar begins to dissolve and become glossy and thick. Next add the buttermilk.
- Incorporate the flour mixture into the wet ingredients.
- Pour into the prepared pan, and smooth the top using a spatula. Spread the sugared fruit over the top evenly, any leftover juices included.
- Bake until the edges are a golden brown and beginning to pull away.
How do you serve buttermilk cake?
The sugared raspberries and rhubarb melt into a jammy, tart filling that pairs perfectly with the sweet cake surrounding it.
Allow cake to cool slightly before serving with whipped cream, vanilla ice cream, or a sweetened dollop of crème fraîche!
TIPS and substitutions:
Frozen fruit: If you use frozen fruit, make sure it’s still frozen before you put it onto the batter. Additionally, you may need to add a few extra minutes (3-5) to the bake time to compensate for the colder temperature and a little extra moisture.
Use a combination of fresh and frozen fruit.
If you’re using all frozen fruit, add a teaspoon of cornstarch to the 2 Tbsp sugar used to coat the fruit, to help thicken and homogenize the fruit as it bakes.
Friends, many of you know we sold our modern home and have been renting a cute little air BB, until the next home comes our way. It has been an adjustment for sure, but I’ve learned a lot. I can for sure live in a smaller space, and be just as happy as if I were in a large house. But change is in the air, and summer is coming.
Many opportunities will be happening this summer for dinners and gatherings. We’re going to a few weddings, and our kids will all be home, for the first time in three years. What a blessing.
Enjoy!
More buttermilk cakes to try:
Buttermilk Cake with Maple Bacon Glaze
Blueberry Buttermilk Cake Board
Get the Recipe:
Raspberry Rhubarb Buttermilk Cake
Ingredients
- ¾ c white sugar
- 1 c raspberries
- 1 c rhubarb, cut into 1/2’’ cubes, fresh or frozen (substitute with raspberries)
- ½ c unsalted butter, (plus 1 Tbsp to grease pan, or cooking spray)
- 1 c and 2 Tbsp flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 egg and 1 yolk, room temperature
- 1 tsp vanilla extract
- ½ c buttermilk, room temp
Instructions
- Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking dish, square, round, or oval, and set aside.
- Combine 2 Tbsp of the white sugar with the raspberries and rhubarb. Toss with your hands; set aside. Melt the butter and let cool (but not resolidify).
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
- In a separate bowl, whisk the white sugar, melted butter, and egg, egg yolk, and vanilla until sugar begins to dissolve and become glossy and thick. Add the buttermilk.
- Incorporate the flour mixture into the wet ingredients, adding about 1/3 of the dry ingredients at a time, until a smooth batter forms—don’t overmix. Pour into the prepared pan, and smooth the top using a spatula. Spread the sugared fruit over the top evenly, any leftover juices included. Then place in the oven for 40-45 minutes, or until a cake tester inserted into the center of the cake comes out clean, the center is no longer jiggly, and the edges are a golden brown and beginning to pull away.
- Allow cake to cool slightly before serving with whipped cream, vanilla ice cream, or a sweetened dollop of crème fraîche!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
