Description
A moist and delicious rhubarb cake that’s perfect for springtime gatherings or any occasion.
Ingredients
Scale
- 2 cups chopped rhubarb, fresh or frozen
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
- Fold in the chopped rhubarb gently until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, you can sprinkle some chopped nuts or a crumb topping on the cake before baking.
- This cake can be served plain or with a dusting of powdered sugar on top.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12
- Sodium: 160
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: rhubarb cake, rhubarb dessert, spring cake, easy rhubarb recipe, homemade rhubarb cake