Ingredients
• 1 1/2 cups all-purpose flour
•1 cup granulated sugar
•1/2 cup unsalted butter, melted
•1 large egg
•1/2 cup whole milk
•2 teaspoons baking powder
•1/2 teaspoon salt
•1 teaspoon vanilla extract
•1 1/2 cups fresh rhubarb, cut into 1/2-inch pieces
•1 tablespoon flour (for tossing rhubarb)
•Powdered sugar for dusting (optional)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Grease an 8×8-inch baking pan or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk together melted butter, egg, milk, and vanilla until smooth.
- Make batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix.
- Prepare rhubarb: Toss rhubarb pieces with 1 tablespoon of flour in a small bowl. This helps prevent them from sinking during baking.
- Fold in rhubarb: Gently fold the flour-coated rhubarb into the batter, distributing evenly.
- Bake: Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and serve: Let cake cool in the pan for 10 minutes, then turn out onto a wire rack. Dust with powdered sugar if desired and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes