Description
Quick Rhubarb Cake is a deliciously easy dessert that perfectly balances the tartness of fresh rhubarb with a moist, fluffy cake. Ideal for brunches, afternoon teas, or as a simple sweet treat, this one-bowl recipe makes baking a breeze. With minimal ingredients and cleanup, it’s a versatile dessert that can impress family and friends on any occasion. Serve it warm with ice cream or enjoy it cold as a snack; either way, this cake is sure to become a favorite in your household.
Ingredients
Scale
- 2/3 cup granulated sugar (plus 2 tbsp for topping)
- 3 eggs
- 3 tablespoons melted butter
- 2 tablespoons milk (or buttermilk)
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 2 cups diced rhubarb
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs and sugar until light in color.
- Add melted butter, vanilla, and milk; stir to combine.
- Mix in flour, baking powder, and salt until just combined.
- Pour batter into a greased 8 or 9-inch cake pan.
- Spread diced rhubarb evenly over the batter and sprinkle with remaining sugar.
- Bake for about 30 minutes or until a knife inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg