Old Fashioned Rhubarb Cake (Print Version)
A tender rhubarb cake with sweet and tart notes baked to a golden finish, perfect for home baking.
# Ingredients:
Fruit
01 -
2 cups rhubarb, chopped
Wet ingredients
02 -
1/2 cup milk
03 -
3 tablespoons butter, softened
04 -
1/2 teaspoon vanilla extract
05 -
1/2 teaspoon almond extract
06 -
2/3 cup boiling water
Dry ingredients
07 -
1 3/4 cups granulated sugar, divided
08 -
1 cup sifted all-purpose flour
09 -
1 teaspoon baking powder
10 -
1/4 teaspoon salt
11 -
1 tablespoon cornstarch
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
Evenly spread chopped rhubarb over the bottom of an 8x8 or 9x9 inch square baking dish or a deep-dish glass pie plate.
03 -
In a mixing bowl, combine 3/4 cup of the sugar, softened butter, baking powder, salt, vanilla extract, almond extract, milk, and sifted flour. Mix until smooth, adding a small amount of additional milk if batter is too thick to pour.
04 -
Pour the batter evenly over the rhubarb layer in the pan.
05 -
In a small bowl, stir together the remaining 1 cup sugar and cornstarch. Sprinkle this mixture evenly over the batter.
06 -
Gently pour boiling water over the entire surface. Bake at 375°F (190°C) for 45 minutes, extending baking time slightly if using gluten-free flour alternatives.
# Notes:
01 -
Use an 8x8 or 9x9 inch glass baking dish for best results. Adjust milk quantity in batter to achieve a pourable consistency.