Mom’s Rhubarb Cake
Rhubarb is technically a vegetable, but it is often used in sweet dishes like cakes and pies.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Mom’s Rhubarb Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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Wash and trim the rhubarb stalks. Cut them into 1-inch pieces.
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In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix well.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
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Gently fold in the rhubarb pieces.
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Pour the batter into the prepared cake pan and spread it evenly.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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Dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
