Old fashioned is new again with this Old Fashioned Rhubarb Cake; made with simple pantry ingredients, and served only with a dusting of powdered sugar and a scoop of good vanilla ice cream, this cake is the epitome of all early summer desserts!
Preheat oven to 350 degrees. Prepare a 10 inch cake pan by liberally greasing with non-stick spray. Set aside.
With a hand-held mixer, blend together the butter and sugar until well combined.
Add the eggs, one at a time, and incorporate into the butter and sugar mixture.
Next, add the vanilla, sour cream, and milk. With the hand-mixer set to a low speed, incorporate the ingredients well.
Sift together the flour, baking powder, baking soda, and salt. Add to the wet ingredients, and once again with the hand-mixer set to a low speed, incorporate the dry ingredients into the wet ingredients until just mixed through.
Lastly, stir in the rhubarb with a rubber or wooden spatula.
Pour the batter into the prepared cake pan and even spread the batter around the pan. Tap the pan firmly on a hard surface to help rid the batter of any air bubbles and to ensure the batter is into the corners of the cake pan.
Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the cake pan for 15 minutes before turning the cake out onto a wire cooling rack.
When completed cooled, dust with confectioner's sugar and serve with vanilla ice cream. (Optional)