Quick and Easy Rhubarb Cake
Sweet and delicious Rhubarb Cake, a perfect easy to make addition to your afternoon tea.
Servings: 10
Calories: 153kcal
Equipment
- 20 cm spring cake form
Ingredients
- ⅔ cup granulated white sugar, +2 tablespoons for sprinkling over rhubarb
- 3 large eggs
- 3 tablespoons butter, melted
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup +2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 2 cups rhubarb, diced
- pinch of salt
Instructions
- Preheat oven to 180°C (350°F). Grease with butter or nonstick cooking spray a 20 cm (8 inch) spring cake form. Set aside.
- In a medium mixing bowl beat on high the eggs with ⅔ cup white granulated sugar until light and fluffy. This will take about 5 - 6 minutes.
- Add the melted butter, vanilla and milk. Beat on low until well combined.
- Stir in flour, baking powder and salt and beat on low until just combined.
- Pour the batter into the prepared form.
- Lay the diced rhubarb onto the top of the batter and sprinkle with the remaining 2 tablespoons of granulated white sugar.
- Bake for 30 minutes, or until the toothpick inserted into the center comes out clean.
- Allow to cool for about 20 minutes in the form, before taking it out and cooling completely on a wire rack.
- Serve with a side of fresh fruits and berries and a bit of whipped cream.
- Enjoy!