Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 3 cups (450g) fresh rhubarb, chopped into ½ inch pieces
  • ½ cup (100g) granulated sugar
  • 1 tbsp (8g) cornstarch

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a small bowl, toss the chopped rhubarb with ½ cup of granulated sugar and cornstarch. Let it sit for 10 minutes to macerate.
  3. In a large mixing bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt.
  4. Stir in the melted butter, eggs, milk, and vanilla extract using a whisk until the batter is smooth and butter streaks are fully incorporated.
  5. Pour the batter into the prepared baking pan.
  6. Evenly distribute the macerated rhubarb over the top of the batter, pressing the pieces slightly into the surface.
  7. Bake for 50–60 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.