Description
A delightful dessert featuring sweet and tart rhubarb enveloped in a soft, buttery cake, all kissed with vanilla.
Ingredients
Scale
- 3 cups fresh rhubarb, chopped into 1/2 inch pieces
- 1/2 cup granulated sugar (for the rhubarb)
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (for the batter)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- Vanilla ice cream or whipped cream (for serving, optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking dish.
- Toss rhubarb with sugar and lemon juice. Spread in the baking dish.
- Whisk flour, baking powder, and salt in a separate bowl.
- Beat butter and sugar until fluffy, then add eggs and vanilla. Mix well.
- Alternate adding flour mixture and milk to butter, mixing until combined.
- Pour batter over rhubarb and spread evenly. Bake for 35-40 minutes.
- Cool for 10 minutes before serving. Enjoy!
Notes
For a lighter version, consider using coconut oil instead of butter or almond milk instead of regular milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg