Rhubarb Cake
Summary
| Yield | |
|---|---|
| Prep time | 1 1⁄2 hours |
| Recipes | Desserts |
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 (large) | |
| 1 | Pinch | salt |
| 1 | Pound | rhubarb (a little over 3 cups, diced) |
| butter (for greasing the pan) |
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
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