Rhubarb Stir Cake

Sweet and tangy, this Rhubarb Stir Cake is the perfect springtime treat. Moist and flavorful, it’s a delightful blend of fresh rhubarb, sweet sugar, and creamy butter, all wrapped up in a tender crumb.

Perfect for celebrating the season’s arrival, or simply satisfying your sweet tooth!

Ingredients

• all-purpose flour 1 1/2 cups
• baking powder 2 teaspoons
• salt 1 teaspoon
• granulated sugar 1 cup
• unsalted butter, softened 1/2 cup
• large eggs 2
• rhubarb, chopped 1 1/2 cups
• milk 1/2 cup
• vanilla extract 1/4 teaspoon

Instructions

Preheat your oven to 350°F (180°C) and grease a 9×9-inch baking dish.

Set it aside for now.

In a medium bowl, whisk together the flour, baking powder, and salt.

Don’t worry too much about sifting, just get them well combined.

In a large bowl, use an electric mixer to cream together the sugar and butter until it’s light and fluffy.

Yes, it’s okay to get a little aggressive with that mixer! One at a time, beat in those eggs until they’re fully incorporated.

Don’t overdo it, or you’ll end up with scrambled eggs…

not that I’ve done that before or anything! Add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined – don’t overmix! Stir in the chopped rhubarb and vanilla extract.

It’s okay if it looks a bit chunky; that’s just the rhubarb being its wonderful self.

Pour the batter into your prepared baking dish and smooth out the top.

Don’t worry if it’s not perfect – it’s going to be delicious, I promise! Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let it cool completely in the pan before slicing and serving.

You’ve got 5 delicious servings waiting for you!

Notes

To ensure tender cake, don’t overmix the batter, especially when combining the flour mixture and milk.

If using fresh rhubarb, pat it dry with a paper towel before chopping to remove excess moisture.

For a golden brown crust, avoid over greasing the baking dish.

If you notice the cake browning too quickly, cover with foil for the remaining baking time.

You can store leftovers in an airtight container at room temperature for up to 3 days or wrap individually and freeze for up to 2 months.

Nutrional Value

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g