Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120ml) milk
  • 4 cups (about 450g) fresh rhubarb, chopped
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon cornstarch
  • Powdered sugar (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. In a medium bowl, toss the chopped rhubarb with the sugar and cornstarch until evenly coated.
  7. Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the rhubarb mixture evenly over the top of the batter. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool completely in the pan before dusting with powdered sugar (if desired).