Description
A delightful Rhubarb Breakfast Cake that captures the essence of family gatherings and Italian-American traditions.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan to ensure a lovely release after baking.
- Mix the chopped rhubarb with 1/2 cup of sugar and set aside.
- Cream together the softened butter and remaining sugar until light and fluffy, approximately 3-5 minutes.
- Beat in the eggs one at a time, allowing full incorporation before adding the next.
- Stir in the vanilla extract.
- Combine the flour, baking powder, and salt in another bowl. Gradually add to the creamed mixture alternately with the milk.
- Fold in the rhubarb mixture gently.
- Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use a light-colored pan for even baking. Adding citrus zest can elevate flavor. Enjoy warm for the best experience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg