Rhubarb Cake Recipe
A delightful rhubarb cake that's perfect for dessert or tea time.
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Ingredients
Main Ingredients
- 2 cups rhubarb, chopped
- 1.5 cups sugar
- 0.5 cup butter, softened
- 1 teaspoon vanilla extract
- 2 units eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup milk
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk, beginning and ending with the flour mixture.
- Fold in the chopped rhubarb.
- Pour batter into a greased baking pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Nutritional Value
Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
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