Description
Vanilla Rhubarb Cake is a delightful dessert that beautifully marries the sweet essence of vanilla with the tangy bite of fresh rhubarb. This moist and fluffy cake is perfect for any occasion, whether you’re celebrating a special event or simply treating yourself on a Tuesday. With its vibrant colors and inviting aroma, it’s sure to become a favorite in your baking repertoire. Serve it plain or with a dollop of whipped cream for an extra touch of indulgence.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup fresh rhubarb (chopped)
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture until combined.
- Gently fold in chopped rhubarb.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg