Wendy’s Rhubarb Stir Cake
Rhubarb is often referred to as the ‘pie plant’ due to its popular use in pies and other desserts.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Wendy’s Rhubarb Stir Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
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Gently fold in the rhubarb. Pour the batter into the prepared cake pan.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, dust the top of the cake with powdered sugar. Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
