Description
A delightful dessert showcasing the tangy flavor of fresh rhubarb with a soft, cake-like base.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream together the softened butter and sugar until light and fluffy. Add in the milk and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon. Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the chopped rhubarb and pour the batter into the prepared baking pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Store in an airtight container for 2-3 days at room temperature or refrigerate for up to a week.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg