Ingredients
Scale
- 2 to 3 cups fresh or frozen rhubarb, chopped
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter, softened
- 1 cup sugar
- 3 large eggs
- ½ cup milk or buttermilk
- 1 teaspoon vanilla extract (optional)
- Powdered sugar for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream the softened butter and sugar in a larger bowl until light and fluffy.
- Add the eggs one at a time, mixing until combined.
- Stir in the flour mixture and milk alternately until just combined.
- Toss the chopped rhubarb with 1-2 teaspoons of flour and sugar before folding most into the batter and scattering a small handful on top.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 40-50 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes before removing and serving.
Notes
Can be served plain or with whipped cream and powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg