An easy rhubarb cake recipe that works for breakfast or dessert. Vanilla cake recipe folded with chopped fresh rhubarb for a sweet, moist spring cake.
Keywords:: breakfast, brunch, cake, dessert, easy, rhubarb, rhubarb cake, spring
Servings: 1x 9" by 13" cake
1cupneutral vegetable oil, such as canola
2cupssugar, plus more for sprinkling
zest of 1 lemon
3generous cupschopped rhubarb (from about 5 stalks, cut into 1/2" pieces, leaves discarded)
Grease a 9" x 13" cake pan and preheat the oven to 350°F.
In the bowl of an electric mixer fitted with the paddle attachment, or by hand with a large whisk, beat together the oil and sugar until emulsified. Add the eggs, vanilla, and the lemon zest. Beat until very smooth and lightened in color, about 2 minutes. (If using an electric mixer, I would use a medium- to medium-high setting.)
Scrape the bowl. Add the baking powder, flour, and milk. Stir until the batter is smooth and combined. Do not overmix. Stir in half the chopped rhubarb.
Pour the batter into the prepared baking pan. Scatter the reserved rhubarb all over, and then sprinkle the top of the cake with sugar.
Bake for about 1 hour 15 minutes, more or less. The cake is ready when a cake tester inserted into the center comes out clean.