Description
A delightful blend of tart rhubarb and sweet cake, perfect for any gathering.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar. Beat until the mixture is light and fluffy.
- Add the eggs and vanilla extract to the butter-sugar mixture. Beat well until the ingredients are combined smoothly.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Start and finish with the flour, mixing gently after each addition.
- Fold in the chopped rhubarb with care to retain the delightful texture.
- Pour the batter into the prepared baking pan, spreading it out evenly.
- Bake in the preheated oven for 30-40 minutes. A toothpick inserted into the center should come out clean when it is ready.
- Allow the cake to cool before serving, enhancing its tender crumb.
Notes
Consider serving with vanilla ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg