Rhubarb Cake
This sweet and tangy rhubarb cake blends buttery richness with the tart freshness of rhubarb, making it a delightful treat for spring and beyond. With a moist texture and hints of vanilla, it's perfect for brunches, picnics, or as an everyday dessert.
Equipment
- 9x13 Baking Pan
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 2 eggs
- 0.5 cup unsalted butter softened
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups rhubarb chopped into 1/2-inch pieces
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir just until combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Notes
For extra flair, try a streusel topping, or pair with whipped cream or vanilla glaze. You can use frozen rhubarb, just thaw and drain well first.