Description
A delightful cake combining the tangy flavor of fresh rhubarb with a soft, buttery base, perfect for any occasion.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1⁄2 cups (300g) all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1⁄2 cup (120ml) milk
- 3 cups (400g) fresh rhubarb, chopped into small chunks
- 2 tablespoons granulated sugar (for sprinkling on rhubarb before baking)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan or a springform pan.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Beat in each egg, one at a time, and add the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture, alternating with the milk, until the batter is smooth.
- Spread the batter evenly into the prepared pan.
- Scatter the chopped rhubarb on top of the batter, gently pressing the pieces into the cake.
- Sprinkle 2 tablespoons of sugar over the rhubarb.
- Bake for 40–45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let it cool slightly before dusting with powdered sugar and serving.
Notes
Serve warm or at room temperature. Pairs well with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: rhubarb cake, German dessert, family recipe, homemade cake