Description
A delightful rhubarb cake that combines sweet and tart flavors, perfect for any occasion.
Ingredients
Scale
- 2 cups Rhubarb, chopped
- 1 cup Granulated sugar
- 1/2 cup Butter, softened
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in the chopped rhubarb until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving. Enjoy!
Notes
Use fresh rhubarb for the best flavor. Let the cake cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg