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Rhubarb Cake

This rhubarb cake is made by mixing chopped rhubarb into a batter and baking it until golden and bubbly. The dish features a moist, tender crumb with vibrant pink and green streaks of cooked rhubarb throughout, creating a balance of tartness and sweetness with a slightly crispy top crust.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: baking
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs beaten
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh rhubarb chopped into 1/2-inch pieces

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Cake pan
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a cake pan with butter or non-stick spray and set aside.
  2. In a mixing bowl, combine the granulated sugar and melted butter until well blended and creamy, showing a smooth, pale mixture.
    1 cup granulated sugar
  3. Add the beaten eggs to the sugar-butter mixture gradually, whisking until the mixture is smooth and slightly thickened, with a glossy appearance.
    1 cup granulated sugar
  4. Sift together the flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined, avoiding overmixing for a tender crumb.
    1 cup granulated sugar
  5. Gently fold the chopped rhubarb into the batter, distributing evenly without breaking the pieces, until all rhubarb is incorporated.
    1 cup granulated sugar
  6. Pour the batter into the prepared cake pan, spreading evenly with a spatula. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. The finished cake should have a moist crumb with vibrant rhubarb streaks visible throughout.