Rhubarb Cake
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.
Prep Time
35 minutes
Cook Time
50 minutes
Yield
6 Servings
Ingredients
1⁄2 cup sugar
3⁄4 teaspoon vanilla extract
1⁄2 cup flour, all-purpose
1⁄2 cup flour, whole wheat pastry
1⁄2 teaspoon baking powder
3 egg
1 pinch salt
1 pound rhubarb
butter (to grease pan )
Instructions
Preheat oven to 375 degrees F. 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.