Rhubarb Cake

Summary

Yield
Servings
Source/node/518
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Description

A light and fluffy take on rhubarb cake with a lot of fruit. Serve warm or cool with a spoonful of ice cream or whipped cream.

Ingredients

1/2 cup
sugar
3/4 teaspoon
vanilla
1/2 cup
all-purpose flour
1/2 cup
whole wheat pastry flour
1/2 teaspoon
baking powder
3  
eggs
1 pinch
salt
1 pound
rhubarb
   
butter

Instructions

Preheat oven to 375. In a large bowl, beat eggs, sugar, vanilla, and salt with a wire whisk until frothy. Add the flour and baking powder and continue to mix just until combined.
Butter an 8x8 baking dish. Spread the rhubarb in the bottom of the dish and pour the batter evenly on top. (It will look like you have more fruit than batter – don’t worry, it will puff up in the oven.)
Bake for 45-50 minutes or until a skewer insert in the center comes out clean and the top is golden. Cool at least 20 minutes before serving. Serves 6-8.
 

Notes