Description
A delightful twist on a classic treat that merges tartness with sweetness, creating a nostalgic dessert experience.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, melted
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C). Grease a round cake pan.
- Mix the chopped rhubarb with 1/2 cup of sugar and place it at the bottom of the prepared cake pan.
- Combine the melted butter, remaining sugar, flour, baking powder, salt, milk, vanilla extract, and egg in another bowl, mixing until well combined.
- Pour the batter over the rhubarb in the pan.
- Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes, then carefully flip the cake onto a serving plate.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual pieces for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg