Rhubarb Cake
This delightful rhubarb cake combines tartness from fresh rhubarb with sweetness from brown sugar, creating a moist dessert perfect for any occasion. Enjoy it with a cup of tea!
Equipment
- 9x13 inch pan
Ingredients
Cake:
- 2 cups raw rhubarb cut into chunks
- 1 1/2 cups brown sugar
- 1/2 cup butter
- 1 cup milk
- 1 large egg
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar
Topping:
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Begin by combining milk and vinegar in a bowl and let it rest briefly.
For Cake:
- In a large mixing bowl, cream together the brown sugar, butter, and egg until you achieve a smooth consistency.
- Incorporate the baking soda into the milk and vinegar mixture, then add it to the creamed mixture.
- Gradually mix in the flour and vanilla extract until everything is well blended.
- Carefully fold in the rhubarb pieces to the batter.
- Transfer the batter into a greased 9x13 inch baking dish.
For Topping:
- In a separate bowl, combine the topping ingredients and sprinkle the mixture over the cake batter.
- Bake in a preheated oven at 325°F for approximately 50-60 minutes, or until the center is fully set.