Description
Discover the secret to this irresistibly delicious dessert featuring tart rhubarb and a buttery cake.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Fold in the chopped rhubarb gently.
- Pour the batter into a greased baking dish.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Notes
- Serve warm with whipped cream or ice cream for added indulgence.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg