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Soft Vanilla and Rhubarb Cake

Soft Vanilla and Rhubarb Cake
This cake is a personal favorite of mine when the weather starts to warm up. It's soft, light and carries just the right balance of vanilla and rhubarb. I love how it brings a touch of brightness to the table without being too heavy. It's one of those desserts that feels comforting yet refreshing. I often enjoy a slice with a cup of tea in the afternoon. The texture is delicate and the flavor combo never gets old. Definitely a go-to for spring and summer gatherings.
Ingredients
  • 450g / 1 1/2 cups all-purpose flour
  • 7g / 1 tsp baking powder
  • 120ml / 1/2 cup warm water
  • 3 eggs
  • 30g / 2 tbsp granulated sugar
  • 375g / 1 1/2 cups granulated sugar
  • 450g / 1 lb rhubarb
  • Powdered sugar for dusting (quantity to taste)
Instructions

1. Preheat your oven to 190°C or 375°F.

2. In a medium-sized bowl, whisk together flour and baking powder.

3. In a large mixing bowl, combine warm water, eggs, and granulated sugar.

4. Gradually add the flour mixture to the wet ingredients, whisking until smooth.

5. Fold in the rhubarb pieces.

6. Pour the batter into a greased and floured cake pan.

7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.

8. Allow the cake to cool before dusting with powdered sugar.

9. Serve warm or at room temperature.

10. Enjoy!

Tools
  • stand mixer
  • whisk
  • mixing bowl
  • measuring cups
  • cake pan
  • oven

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