Easy Rhubarb Cake - a Delicious Summertime Treat
This easy Rhubarb cake is moist and delicious every time. Tart, garden-fresh rhubarb and a sweet sugary topping make this cake perfection. Great served cold as a snacking cake, or warm from the oven with a scoop of ice cream.
Servings: 12 pieces
Calories: 406kcal
Ingredients
- 2 cups All-Purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1.25 cups brown sugar
- 1/2 cup softened butter
- 1 egg
- 1 tsp vanilla
- 1 cup milk
- 2.5 cups chopped approx 3 large stalks or 6 small-med stalks, fresh rhubarb
- TOPPING: 1/3 cup white sugar mixed well with 1 tsp cinnamon
Instructions
- In small bowl, sift together flour, baking soda and salt. Set aside.
- In larger bowl, by hand, cream together brown sugar and butter.
- Add egg and continue to beat by hand until well-blended.
- Stir in vanilla.
- Now, ALTERNATE between adding the 1 cup of milk and the flour mixture that you'd set aside.
- Add about a 1/4 of the milk and stir well. Then add about 1/4 of the flour mixture, and stir well.
- Continue until all is added to the batter.
- Stir in the chopped rhubarb.
- Spoon into sprayed (or greased and floured) 9 x 13 baking dish or cake pan.
- Sprinkle with white sugar/cinnamon topping.
- Bake 40 minutes at 350º F. (or until knife comes out clean)
- Shake pan from side to side to evenly distribute sugar topping if necessary.
- Serve warm with a scoop of ice cream or whipped cream.
Nutrition
Calories: 406kcal | Carbohydrates: 42g | Protein: 5g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 241mg | Potassium: 177mg | Fiber: 2g | Sugar: 24g | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 1.8mg