This tangy Rhubarb Cake is perfect for spring! Made with fresh rhubarb, brown sugar, and lemon juice, it’s a crowd-pleaser.
• 1 1/2 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup brown sugar
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
1. Preheat oven to 350°F. Grease a 9-inch cake pan.
2. In a Ventray stand mixer, cream together the butter and brown sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract, lemon juice, and milk.
3. In a separate bowl, mix together the flour, baking powder, and salt. Add this mixture to the wet ingredients and mix until just combined. Fold in the diced rhubarb.
4. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean. Let cool before serving.