Buttery German Rhubarb Cake
A delightful cake that combines tart rhubarb with rich buttery flavors, perfect for spring gatherings and cozy family dinners.
Ingredients
Cake Ingredients
- 2 cups rhubarb, chopped Fresh rhubarb enhances the flavor
- 1 cup sugar
- 1/2 cup unsalted butter, softened For a rich flavor
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared cake pan and spread evenly.
Baking
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Enhance flavor with a dash of cinnamon or lemon zest. Customize with other fruits like strawberries or apples. Serve warm or at room temperature for the best experience.