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Rhubarb Cobbler Cake

Rhubarb Cobbler Cake That Will Steal Your Heart

This Rhubarb Cobbler Cake is a delightful blend of sweet and tart flavors, perfect for any dessert occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Butter Room temperature
  • 1 cup Sugar Granulated
  • 2 large Eggs Room temperature
  • 1 teaspoon Vanilla Extract Pure
  • 2 cups All-Purpose Flour Can substitute gluten-free
  • 2 teaspoons Baking Powder Fresh
  • 1/2 teaspoon Salt
For the Rhubarb Topping
  • 4 cups Rhubarb Toss with flour
  • 1/4 cup Granulated Sugar For topping

Equipment

  • 9"x13" baking pan
  • mixing bowl
  • Spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your baking ingredients and a greased 9'x13' baking pan.
  2. Beat together room temperature butter and sugar until light and fluffy, about 3-5 minutes.
  3. Add eggs one at a time, mixing well after each addition. Pour in vanilla and mix until combined.
  4. Gradually add flour, baking powder, and salt. Stir gently until just combined.
  5. Grease the baking pan. Spread the batter evenly across the bottom of the pan.
  6. Scatter prepared rhubarb over the batter and sprinkle with sugar.
  7. Bake for 45-50 minutes until golden brown and a toothpick comes out clean.
  8. Let the cake cool in the pan for at least 20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 25mgIron: 1mg

Notes

Ensure your butter and eggs are room temperature for better texture. Don’t overmix the batter to maintain fluffiness.

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