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3 Ingredient Rhubarb Cake

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This 3 Ingredient Rhubarb Cake is simple to make and features the vibrant tartness of rhubarb, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups Self Rising Flour
  • 2.5 cups Rhubarb, cut into a small dice (about the size of peas)
  • 14 ounces Sweetened Condensed Milk 1 can
  • 1-2 Tablespoons Coarse Sugar for topping (optional)

Method
 

Preparation
  1. Preheat your oven to 350 degrees.
  2. Prepare a 9x9 baking pan by greasing it liberally or lining it with parchment paper.
  3. In a medium bowl, sift the self-rising flour to avoid any lumps.
  4. Add the sweetened condensed milk and the diced rhubarb to the flour, mixing until well combined. Be prepared—the batter will be quite stiff!
  5. Transfer the batter into your prepared baking pan using a silicone spatula, ensuring the top is even.
  6. If desired, sprinkle the coarse sugar evenly over the top of the batter for that sweet crunch.
Baking
  1. Bake for 25 to 30 minutes, checking for doneness at the 25-minute mark. The cake should be lightly golden and a toothpick inserted in the center comes out clean.
  2. Once baked, remove the cake and let it cool completely before cutting.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 20g

Notes

To serve, pair with whipped cream or vanilla ice cream. For added flavor, consider serving with a drizzle of homemade vanilla sauce. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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