Description
Vanilla Rhubarb Cake is a delightful spring dessert, balancing the sweet aroma of vanilla with the tartness of fresh rhubarb. Each slice offers a tender crumb and bursts with flavor, making it perfect for afternoon gatherings or cozy nights in. Topped with a light dusting of powdered sugar, this cake not only tastes delicious but looks beautiful on any dessert table.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup fresh rhubarb, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- Whisk together flour, sugar, baking powder, and salt in a bowl.
- In another bowl, cream the butter and remaining sugar until fluffy. Add eggs one at a time followed by vanilla.
- Fold dry ingredients into the butter mixture until just combined. Gently stir in rhubarb.
- Pour batter into the pan and bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg