Tasty Rhubarb Cake

This delightful Tasty Rhubarb Cake balances the tangy flavor of rhubarb with a buttery-soft cake, making it perfect for any occasion.

Prep Time 15

Cook Time 40

Total Time 55

Course Dessert, Snack

Cuisine American

Servings servings

Calories 280 kcal

2 cups rhubarb, chopped Fresh rhubarb is recommended for better taste and texture.
1 1/2 cups granulated sugar Consider substituting half with brown sugar for a deeper flavor.
1/2 cup butter, softened Using real butter is essential for a rich taste.
2 pieces eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mix to the butter mixture, alternating with milk, starting and ending with flour.
Fold in the chopped rhubarb until evenly distributed.
Pour the batter into the prepared baking pan and smooth the top.

Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool before serving.

Serve with whipped cream or vanilla ice cream for an indulgent treat. Store the cake properly for freshness.

Serving: 1gCalories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 20g

Keyword Baking, Comfort Food, Dessert Recipe, Rhubarb Cake, Spring Cake

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