Description
A delightful dessert combining the tartness of rhubarb with a rich, buttery cake, perfect for spring or summer.
Ingredients
Scale
- 2 cups chopped rhubarb
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cream together the softened butter and sugar until light and fluffy, then beat in the egg and vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk.
- Gently fold in the chopped rhubarb and pour the batter into the prepared baking dish.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool in the baking dish for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers at room temperature for up to 2 days or in the refrigerator for up to a week.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg