It looks like you meant rhubarb cake! Here’s a classic, simple recipe for a moist and tangy rhubarb cake:
Ingredients (for 8–10 servings)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 2 cups chopped rhubarb (fresh or frozen, thawed)
- Optional: 1/2 cup chopped nuts or streusel topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Combine wet and dry: Add half of the flour mixture, then sour cream, then the remaining flour mixture. Mix until just combined.
- Fold in rhubarb: Gently fold in chopped rhubarb (and nuts if using).
- Bake: Pour batter into prepared pan and bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool before slicing. Optional: top with powdered sugar or a simple glaze.
💡 Tips:
- Rhubarb is very tart—if you like sweeter cake, sprinkle a bit more sugar over the batter before baking.
- Streusel topping: mix 1/2 cup flour, 1/4 cup sugar, 1/4 cup butter, and 1/2 teaspoon cinnamon; sprinkle on top before baking.
If you want, I can also give a quick one-bowl rhubarb cake recipe that’s extra easy and still delicious. Do you want me to do that?
