Description
A tart and tender rhubarb cake that brings a taste of spring to your table.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Sift together the flour, baking powder, and salt in a bowl.
- Cream the butter and sugar in a separate bowl until light and fluffy.
- Beat in the eggs one at a time and stir in the vanilla.
- Add the dry mix in parts, alternating with milk, until the batter is smooth.
- Gently fold the chopped rhubarb into the batter.
- Pour the batter into the pan and smooth the top.
- Bake for 30 to 35 minutes until the top is golden and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Dust the cake with powdered sugar if you like.
Notes
Store cooled slices in the fridge for up to four days or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: rhubarb cake, Norwegian dessert, spring dessert, homemade cake