Description
A delightful twist on the traditional cake featuring tart rhubarb on top and a moist cake beneath.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease a round cake pan to prevent sticking.
- Combine chopped rhubarb and 1/2 cup of granulated sugar in a bowl. Make sure the rhubarb is well-coated and distribute the mixture evenly in the bottom of the cake pan.
- Cream together the butter, brown sugar, and remaining granulated sugar until fluffy, about 2-3 minutes. Add eggs and vanilla extract, mixing well to combine all ingredients thoroughly.
- Combine flour, baking powder, and salt in another bowl. Gradually stir this dry mixture into the creamed mixture, alternating with the milk.
- Pour the batter over the rhubarb layer in the cake pan, spreading it evenly.
- Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes, then invert onto a serving platter. Serve warm or let it sit at room temperature to serve later.
Notes
Use fresh rhubarb for better flavor. This cake is versatile and can be adjusted for vegan or gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg