Description
A delightful cake that combines the tartness of fresh rhubarb with a buttery, tender crust, perfect for any occasion.
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). 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 then add the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar if desired once fully cooled.
Notes
Use fresh ingredients for best results. Can store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg