Rhubarb Cake
Sweet & tart rhubarb cake is the best way to use up all that summer harvest!
Foto: Spend With Pennies
Ingredients
8 servings
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 1 cup milk
- ½ cup unsalted butter (melted)
- 1 ½ tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- 3 cups chopped fresh rhubarb (chopped)
- 2 tablespoons granulated sugar
- ¼ teaspoon cinnamon
Steps
-
Preheat the oven to 350°F. Grease a 9x13-inch baking pan and set aside.
-
Whisk flour, salt, & baking soda in a large bowl. Set aside.
-
In a small bowl, combine sugar, milk, melted butter, lemon juice, and vanilla. Stir in the egg.
-
Add the rhubarb to the flour mixture and gently mix.
-
Combine the wet and dry ingredients and stir with a spoon until well combined.
-
Transfer the batter to the prepared pan. Combine the sugar and cinnamon and sprinkle on top of the batter.
-
Bake for 40-45 minutes, or until a toothpick comes out clean.
-
Cool and serve with ice cream.
Nutrition Facts (per serving)
404
kkal
Protein
5g
(6%)
Carbs
68g
(79%)
Fat
13g
(15%)
Macronutrients
Calories40420% DV
Protein5g10% DV
Carbs68g23% DV
Fat13g20% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 400
Per Serving
Rp 50/serving
🏠 Save ~Rp 800 compared to buying!
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all-purpose flour | 2 cups | - | - |
| salt | 1 teaspoon | - | - |
| baking soda | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| granulated sugar | 1.5 cups | - | - |
| milk | 1 cup | - | - |
| unsalted butter | 0.5 cup | - | - |
| fresh lemon juice | 1.5 tablespoons | - | - |
| vanilla extract | 1 teaspoon | - | - |
| large egg | 1 | - | - |
| chopped fresh rhubarb | 3 cups | - | - |
| granulated sugar | 2 tablespoons | - | - |
| cinnamon | 0.25 teaspoon | - | - |
*Estimated market prices, may vary by region
Source: Spend With Pennies
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