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Easy Rhubarb Cake

A light and fluffy cake featuring fresh rhubarb, balancing tangy sweetness and simple ingredients for a delightful dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup rhubarb, chopped Fresh rhubarb is recommended.
  • 1 cup granulated sugar
  • 1/2 cup butter, softened Should be at room temperature.
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg Room temperature is best.

Method
 

Preheat Oven
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by greasing it lightly to prevent sticking.
Creaming
  1. In a large mixing bowl, cream together the softened butter and granulated sugar for about 3-4 minutes until light and fluffy.
Combine Wet Ingredients
  1. Crack the egg into the mixture and add the vanilla extract. Beat until well combined.
Incorporate Dry Ingredients
  1. In a separate bowl, mix the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk. Stir until just combined.
Fold in Rhubarb
  1. Gently fold in the chopped rhubarb, being careful not to break it down too much.
Bake the Cake
  1. Pour the batter into your prepared baking dish, smoothing it out evenly. Bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool & Serve
  1. Allow the cake to cool on a wire rack for about 10 minutes before cutting into squares and serving. Best enjoyed warm or at room temperature!

Notes

If you don’t have rhubarb, you can use apples or pears instead; adjust sugar levels based on sweetness. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.