Rhubarb Cake
A tender rhubarb cake filled with fresh chopped rhubarb and flavored with vanilla and lemon. A sweet topping finishes the cake and balances the rhubarb’s natural tartness.
Ingredients
Cake
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups sugar
- 1 cup milk
- ½ cup butter melted
- 1 ½ tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 egg
- 3 cups fresh rhubarb chopped
Topping
- 2 tablespoons white sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Grease a 9×13 pan and set aside.
- Whisk flour, salt, & baking soda in a large bowl. Set aside.
- In a small bowl, combine sugar, milk, melted butter, lemon juice, and vanilla. Stir in the egg.
- Add the rhubarb to the flour mixture and gently mix.
- Add the milk mixture to the flour mixture and stir with a spatula until combined.
- Pour the cake mixture into the prepared pan.
- Combine the sugar and cinnamon and sprinkle over the cake.
- Bake 40-45 minutes, or until a toothpick comes out clean.
- Cool and serve with ice cream.
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