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do nothing cake rhubarb – A Nostalgic, Moist Delight with a Tart Twist


  • Author: Shirley
  • Total Time: 1 hour 5 minutes

Description

Sometimes, the simplest bakes bring the greatest joy—and this Do Nothing Cake Rhubarb is proof. With just a handful of pantry staples and fresh rhubarb, you’ll create a soft, moist cake with a sugary cinnamon crown that tastes like a sweet memory from childhood. No fancy steps, no stress—just pure homemade comfort in every bite.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups chopped rhubarb
  • 1/4 cup sugar (for topping)
  • 1/4 teaspoon cinnamon

Instructions

  • Make the Cake: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract. Gradually alternate adding the dry ingredients and sour cream, mixing just until blended. Gently fold in the chopped rhubarb.
  • Prepare for Baking: Pour the batter into a greased 9×13-inch baking pan. Evenly sprinkle the topping mixture of sugar and cinnamon over the batter.
  • Bake: Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
  • Serve: Allow the cake to cool before slicing and serving.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes

Nutrition

  • Serving Size: 12 servings
  • Calories: 320 kcal per serving