Rhubarb Passover Cake
Easy Rhubarb Cake - quick and easy!
Ingredients:
- 2 cups of diced rhubarb
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of sour cream
- 1/4 cup of milk
- 1/4 cup of powdered sugar for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the sour cream and milk until well combined.
- Gently fold in the diced rhubarb.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
This easy rhubarb cake is perfect for any occasion! The combination of tangy rhubarb and sweet cake creates a delightful treat that is sure to impress your family and friends. Enjoy a slice with a cup of tea or coffee for a deliciously simple dessert that everyone will love.
source = www.everyday-delicious.com