Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups rhubarb, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and milk.
- Combine the flour, baking powder, baking soda, and salt in another bowl. Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped rhubarb until evenly distributed in the batter.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving, optionally drizzled with a butter sauce.
Notes
For a special dinner, serve warm slices with butter sauce and ice cream or whipped cream. Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: rhubarb cake, spring dessert, butter sauce, comforting dessert, easy cake recipe