Ingredients
Cake Ingredients
- 2 cups fresh rhubarb, chopped Make sure to use fresh rhubarb for the best flavor.
- 1 cup all-purpose flour Whole wheat flour can be substituted for a denser texture.
- 1 cup granulated sugar Adjust the sugar amount based on taste preferences.
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Powdered sugar, for dusting (optional)
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, sift together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once fully cooled, dust with powdered sugar if desired.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 16g
Notes
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for about a week or freeze tightly wrapped.
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