Description
Vanilla rhubarb cake is a delightful fusion of sweet and tart flavors that captivates the senses. This moist, fluffy cake features vibrant ribbons of fresh rhubarb intertwined with rich vanilla, creating a perfect treat for any gathering. Whether served warm with a dollop of whipped cream or enjoyed on its own, this cake promises to evoke happiness and satisfaction with every bite. Bake it for a casual coffee date or as a centerpiece at your next celebration, and watch it disappear in no time!
Ingredients
Scale
- 1 cup fresh rhubarb, chopped
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 2 large eggs
- ½ cup unsalted butter, softened
- 2 tsp pure vanilla extract
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Toss the chopped rhubarb with sugar and set aside.
- In one bowl, whisk together flour, baking powder, and sugar. In another bowl, cream the softened butter and granulated sugar until fluffy. Add eggs one at a time, followed by the vanilla extract.
- Gradually combine the dry ingredients with the wet mixture, alternating with milk until smooth.
- Fold in the rhubarb gently and pour the batter into the prepared dish. Bake for 45-50 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg