Description
A delicious Italian-American rhubarb cake that brings family together, offering sweet and tart flavors in every bite.
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) and grease a 9×13 inch baking pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla extract until well combined.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry mix to the butter mixture, alternating with milk, starting and ending with flour.
- Fold in the chopped rhubarb until evenly distributed.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
Serve with coffee or espresso for a delightful family moment. Store at room temperature for a day or two, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg