Ingredients
Method
- Preheat oven to 350°F and grease a baking pan well.
- Mix flour, baking powder, and salt in a bowl and set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Slowly add dry ingredients and milk, mixing gently until combined.
- Fold in chopped rhubarb evenly into the batter.
- Pour batter into pan and bake for 35 to 45 minutes.
- Cool before slicing and serving.
Notes
- Fresh rhubarb gives the best texture and flavor, but frozen rhubarb can be used. Thaw completely and drain excess liquid before adding it to the batter.
- Cut rhubarb into evenly sized pieces so it bakes evenly throughout the cake.
- Do not overmix the batter after adding the flour. Overmixing can create a dense cake instead of a soft, tender crumb.
- Use room-temperature butter, eggs, and milk for a smoother batter and more even baking.
- Oven temperatures can vary. Begin checking for doneness around 35 minutes by inserting a toothpick into the center of the cake.
- If the top begins browning too quickly, loosely cover the cake with foil during the final part of baking.
- Allow the cake to cool for at least 15 to 20 minutes before slicing. This helps the crumb set properly and prevents the cake from falling apart.
- For extra sweetness, lightly dust the cooled cake with powdered sugar before serving.
- A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the tart rhubarb flavor.