Grannys rhubarb cake –Are you ready to whip up a delightful treat that’ll have your taste buds doing a happy dance? Look no further! Today, we’re diving into the fabulous world of Grannys Rhubarb Cake. Trust me, this isn’t your average cake – it’s a rhubarb riot of sweetness and tartness that will leave you craving more! So grab your apron and let’s get baking!
Rhubarb Cake Extravaganza
Feast your eyes on this lovely image of our cake masterpiece. Isn’t it a sight for sore eyes? Just wait until you dig in!
Ingredients
Here’s what you’ll need to channel your inner baker:
- 2 cups chopped rhubarb (yes, the weird-looking vegetable that tastes like a fruit)
- 1 cup granulated sugar (to sweeten the deal)
- 1 cup all-purpose flour (the magic dust)
- 1/2 cup + 2 tablespoons butter, softened (buttery goodness)
- 2 large eggs (the powerhouse duo)
- 1 teaspoon vanilla extract (because why not?)
- 1 teaspoon baking powder (to make it rise like a pro)
- 1/2 teaspoon salt (just a pinch)
Instructions
Now, let’s get down to the nitty-gritty of making this cake.
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. You don’t want your cake sticking – it’s like a bad breakup!
- In a large mixing bowl, cream together the soft butter and granulated sugar until it’s light and fluffy like a cloud. You might need to channel your inner arm wrestler here!
- Add in the eggs and vanilla extract, and mix until well combined. Just think of it as making a cake smoothie (without the blender, of course).
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix – no one likes a tough cake!
- Gently fold in the chopped rhubarb. It’s like a surprise party for your taste buds!
- Pour the batter into the prepared cake pan and spread it evenly. Now, it’s time to pop it into the oven! Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Your nose will tell you when it’s ready too! Trust your senses!
- Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Patience is a virtue, after all.
- Finally, slice it up and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Because we all know that everything is better with ice cream!
And there you have it—the fabulous Grannys Rhubarb Cake! Perfect for any occasion or just a Tuesday night when you’re feeling a bit peckish. Happy baking!