Cardamom Rhubarb Snack Cake
Indulge in the perfect balance of sweetness and tang with this luscious cardamom-infused rhubarb snack cake!
Ingredients:
– 1 1/2 cups (180g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 tsp ground cardamom
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup (120ml) vegetable oil
– 2 large eggs
– 1/2 cup (120ml) sour cream
– 1 tsp vanilla extract
– 1 1/2 cups (180g) chopped rhubarb
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan.
2. In a bowl, whisk together flour, sugar, cardamom, baking powder, baking soda, and salt.
3. In a separate bowl, mix oil, eggs, sour cream, and vanilla until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the chopped rhubarb.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Baking Time: 35-40 minutes | Total Time: 1 hour | Calories: ~240 per serving | Servings: 9 | Storage Tips: Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days.
#RhubarbLove #SweetTreat #HomemadeGoodness 🍰🌿🍓