Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) neutral oil
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • 2 tsp (10ml) pure vanilla extract
  • 3 cups (450g) fresh rhubarb, cut into 1/2 inch pieces
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 13 baking pan and line it with parchment paper.
  2. In a medium bowl, toss the chopped rhubarb with 1/4 cup sugar, cornstarch, and cinnamon until evenly coated.
  3. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  4. Create a well in the dry ingredients and add the oil, eggs, milk, and vanilla extract. Whisk until the batter is smooth, avoiding overmixing.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Evenly distribute the coated rhubarb pieces across the surface, pressing them slightly into the batter.
  7. Bake for 70-80 minutes until the edges are golden-brown and the center springs back.
  8. Allow the cake to cool in the pan for 20 minutes before slicing.