Description
A delightful dessert that balances sweet and tart flavors, perfect for any occasion.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 vanilla bean, scraped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- Mix the chopped rhubarb with 1/2 cup of sugar and set aside.
- Cream together the butter and remaining sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk, vanilla extract, and vanilla bean seeds if using.
- Combine the flour, baking powder, and salt in another bowl, then gradually add to the wet ingredients, stirring until just combined.
- Fold in the rhubarb mixture.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
Serve with a dusting of powdered sugar, whipped cream, or vanilla ice cream. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: rhubarb cake, dessert, easy cake, tart sweet dessert, family gathering treat