“Springtime Rhubarb Cinnamon Cake”

Ingredients:

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups rhubarb, chopped
• For the topping:
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions:

1. Prepare the oven and pan:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9×13 inch baking pan or line it with parchment paper.
2. Mix dry ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream butter and sugar:
   • In a large bowl, beat the butter and sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the vanilla extract.
4. Combine the mixtures:
   • Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
   • Fold in the chopped rhubarb.
5. Prepare for baking:
   • Pour the batter into the prepared baking pan, spreading evenly.
   • In a small bowl, mix the sugar and cinnamon for the topping and sprinkle it over the batter.
6. Bake:
   • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool and serve:
   • Let the cake cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.

This rhubarb cake is delightful with its moist texture and tangy bits of rhubarb, topped with a sweet cinnamon crust. Perfect for a spring or summer dessert!