Rhubarb Delight Cake

Here’s a rhubarb dessert recipe you’ll definitely want to try. It starts out with rhubarb on the bottom of a cake pan and finishes with a sponge-like cake topping. It’s easy to make when there’s a plentiful supply of fresh rhubarb, which makes it a perfect spring dessert.

Prepping Rhubarb

Rhubarb Delight Cake

Serves 6

1 1/3 pounds of rhubarb, washed, ends removed, and sliced into 1/2-inch pieces
1/3 cup packed golden brown sugar
2 tablespoons water

Topping:

1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup white sugar
3/4 cup of butter
2 large eggs
3/4 cup 2 % milk
1 teaspoon vanilla
1 teaspoon orange zest
Whipped cream, to serve

Directions:

Preheat oven to 350 degrees F.

Butter a 11x7x2 inch pan on bottom and sides. Add the sliced rhubarb in a single layer. Sprinkle brown sugar over the rhubarb, then sprinkle the two tablespoons of water on top.

In a medium-sized bowl, whisk together the flour, baking powder and sugar and set aside. In another bowl, beat the white sugar with the butter for about three minutes, and then add the eggs one at a time..

Spoon in the flour mixture, followed by the milk, vanilla and orange zest and mix until just blended.

Spread mixture evenly over the rhubarb. Bake until golden on top and a toothpick comes out clean when inserted into the middle.

Serve warm with whipped cream.