Description
A delightful dessert combining the tartness of rhubarb with the warm flavor of speculoos cookies, perfect for any occasion.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup crushed speculoos cookies
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add to the wet mixture, mixing until just combined.
- Fold in the chopped rhubarb and crushed speculoos cookies.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with whipped cream or vanilla ice cream. Dust with powdered sugar for added elegance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg