Easy Rhubarb Batter Cake
This very simple cake works really well with apples and berries, too! Enjoy warm with frozen yoghurt.
Ingredients
Serves: 8
- 2 cups (250g) chopped rhubarb
- 1 pinch ground cinnamon, or more to taste
- 65g butter, softened
- 3/4 cup (150g) white sugar
- 2 eggs
- 1/2 cup (125ml) milk
- 1 teaspoon vanilla essence
- 1 1/4 cups (155g) plain flour
- 1 teaspoon baking powder
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Preheat oven to 180 degrees C. Grease a deep pie dish.
- Place rhubarb into the bottom of the prepared pie dish and sprinkle with cinnamon. Mash the butter and sugar together in a bowl until the mixture is creamy and well blended; beat in eggs, milk and vanilla essence with an electric mixer until the mixture is smooth. In a separate bowl, stir the flour and baking powder together; gently stir the flour mixture into the butter mixture. Spread the resulting batter over the rhubarb in the pie dish.
- Bake in the preheated oven until the crust is lightly browned and the rhubarb is bubbling, about 45 minutes. Serve warm.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(15)
Reviews in English (14)
I don't know why I didn't mention this but the reason I don't boil the fruit is I always use frozen fruit. Most fruit cooks up soft once it has been frozen. - 26 Apr 2010 (Review from Allrecipes USA and Canada)
I have an allotment so this recipe is good for using the Rhubarb. Noticed the last reviewer said the recipe didn't work well, when I was half way through making it so looked again at ingredients and decided that whoever posted the recipe must have written down 50g of Butter rather than 150g so I quickly added more butter. The result was worth it a lovely Rhubarb cake which will go nicely with Custard. So if you are going to make it use 150g. I also doubled the recipe. - 08 May 2012 (Review from Allrecipes UK & Ireland)
my family has made this only we bring the fruit to a boil.put in baking dish and put cake on top.Use any fruit you have . Everyone loves it - 23 Apr 2010 (Review from Allrecipes USA and Canada)