Erica’s Rhubarb Cake

May 12, 2023May 12, 20230 3

Erica's Rhubarb Cake - A Sweet and Tart Dessert for Any Occasion

by The Chefin Dessert

Prep

20 min

Cook

60 min

Ready In

80 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

348

Sugar

38g

Fat

15g

Erica's Rhubarb Cake is a classic dessert recipe that is perfect for spring and summer months when rhubarb is in season. This cake is sweet and tart, making it a delicious dessert choice for any occasion. While the cake is not particularly healthy, it is relatively low in calories compared to other desserts and contains rhubarb, which is a good source of several essential nutrients.

Instructions

1.	Preheat oven to 350°F (175°C).
2.	In a large bowl, mix the flour, salt, 3/4 cup sugar, and baking powder.
3.	Add the butter and mix until the mixture is crumbly.
4.	Beat the eggs in a small bowl and add to the flour mixture, mix until well combined.
5.	Add the milk and mix again.
6.	Pour the batter into a greased 9×13 inch baking dish.
7.	Pour the chopped rhubarb over the batter and sprinkle on the remaining 1 cup of sugar over the rhubarb.
8.	Bake the cake in the oven for approximately 50-60 minutes until a toothpick comes out clean.
9.	Leave the cake to cool for 10 minutes before serving.

PROS

This cake is sweet and tart, making it a crowd-pleaser for dessert.

The recipe is quick and easy to follow, making it perfect for novice bakers.

Rhubarb is low in calories and a good source of dietary fiber, vitamin K, and calcium.

CONS

The cake may be too sweet for some palates.

The rhubarb may be too tart for some palates.

The cake is not suitable for those with celiac disease or gluten intolerance.

HEALTH & BENEFITS

Although this cake is not particularly healthy, rhubarb is low in calories and high in dietary fiber, vitamin K, and calcium.
These nutrients have been linked to supporting bone health, regulating blood sugar levels, and promoting healthy digestion.

	2 cups flour
	3/4 teaspoon salt
	1 3/4 cups sugar , divided
	2 1/4 teaspoons baking powder
	3/4 cup butter
	3 eggs
	3/4 cup milk
	6 cups rhubarb , chopped