Description
A delightful warm rhubarb cake that combines sweet and tart flavors, perfect for sharing memories around the table.
Ingredients
- 4 cups of chopped fresh rhubarb
- 1 ½ cups of granulated sugar
- 2 cups of all-purpose flour
- 1 tsp of baking powder
- ½ tsp of salt
- ½ cup of unsalted butter, melted
- 3 large eggs
- 1 tsp of vanilla extract
- 1 cup of milk
Instructions
- Preheat the oven to 350°F. Prepare your 9×13-inch baking dish by greasing it or lining it with parchment paper.
- Toss the chopped rhubarb with 1 cup of sugar in a bowl and set aside.
- Sift together the flour, baking powder, and salt in another bowl.
- Combine the melted butter, remaining sugar, eggs, vanilla extract, and milk in a larger bowl, mixing until well blended.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the rhubarb gently until evenly distributed.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving with warm butter sauce.
Notes
For an extra touch, serve with whipped cream or ice cream. You can also experiment with spices or add nuts for texture.