Description

Indulge in the delightful flavors of Vanilla Rhubarb Cake, where the sweetness of vanilla beautifully balances the tartness of fresh rhubarb. This moist and fluffy cake is perfect for any occasion, whether it be a sunny picnic or a cozy family gathering. Simple to make, this dessert will evoke cherished memories with every bite. Serve warm with a light dusting of powdered sugar for an added touch of nostalgia.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3 large eggs
2 tsp vanilla extract
1 cup fresh rhubarb, chopped

Instructions

Preheat oven to 350°F (175°C). Grease and flour a round cake pan.
In a bowl, whisk together flour, baking powder, and salt; set aside.
In another bowl, beat butter and sugar until fluffy (about 3 minutes).
Add eggs one at a time, mixing well after each addition; then stir in vanilla.
Gradually mix dry ingredients into the wet mixture alternately with milk until combined; gently fold in rhubarb.
Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 70g)
Calories: 210
Sugar: 14g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg

Keywords: For added flavor, consider substituting half the flour with almond flour or adding cinnamon. Leftovers can be enjoyed at room temperature or warmed up; store in an airtight container.