Description
This rhubarb cake is simple, fresh, and full of bright flavor, perfect for spring and summer gatherings.
Ingredients
Main Ingredients
- 2 cups rhubarb, chopped (Pat dry if very wet to avoid a soggy cake.)
- 1 cup sugar (You can swap half for brown sugar for a deeper flavor.)
- 1/2 cup butter, softened (Cream together with sugar.)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs (Add to creamed mixture.)
- 1 tsp vanilla extract
- 1/2 cup milk (Add progressively while mixing.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together butter and sugar.
- Add eggs and vanilla, mixing well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the creamed mixture, alternating with milk.
- Gently fold in rhubarb.
- Pour batter into a greased baking dish.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
Serve the cake warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream pairs well. Dust with powdered sugar for decoration.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Cuisine: American