Ingredients and Weight:
- Granulated sugar: 1 cup
- Rhubarb, chopped: 3 cups
- Unsalted butter, melted: 6 tablespoons
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Buttermilk: 1 cup
- Eggs: 2 large
Preparation Time:
15 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2.5 out of 5
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- In the prepared baking dish, combine sugar, rhubarb, and melted butter. Add vanilla extract and stir until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk together buttermilk and eggs.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Pour the batter over the rhubarb mixture in the baking dish.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before inverting the cake onto a serving plate. Serve warm with ice cream or whipped cream, if desired.
Nutritional Information (per serving):
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Sweet and tangy with a crispy topping and a moist, flavorful interior.
- Perfect for dessert or brunch.
- Customizable with different fruits or toppings.
User Comments:
- "This cake is delicious! The rhubarb gives it a perfect balance of sweetness and tartness."
- "I love the crispy topping and the moist, tender cake. It's a perfect dessert for entertaining."
- "I've made this cake with strawberries, blueberries, and peaches, and it's always a hit."
Special Precautions and Tips:
- If the rhubarb is too tart, you can add a bit more sugar to taste.
- For a crispier topping, use brown sugar instead of granulated sugar.
- Let the cake cool for at least 10 minutes before inverting to prevent it from breaking.
