Ingredients
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- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream the softened butter with granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Combine the all-purpose flour, baking powder, and salt in a separate bowl; gradually add to the butter mixture, alternating with milk, and mix until just blended.
- Fold in the chopped rhubarb until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake slightly in the pan before transferring it to a wire rack to cool completely.
Notes
Best served warm or at room temperature. Pairs well with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg