Rhubarb Cake
A delightful dessert that combines the tartness of rhubarb with the sweetness of cake, resulting in a moist and flavorful treat.
Ingredients
Wet Ingredients
- 1/2 cup half and half, cream, or buttermilk Use your preference
- 1 tsp lemon juice
- 1/2 cup unsalted butter at room temperature
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Set aside 1 Tbsp for tossing with rhubarb
- 2 tsp baking powder
- 1 tsp salt
- 1 cup granulated sugar Plus 2 tsp for sprinkling on top
Fruit
- 2 cups thinly sliced rhubarb
Instructions
Preparation
- Preheat the oven to 350°F and lightly butter a 9x9 square baking pan. Optionally, line with parchment paper for easy removal.
- Stir the lemon juice into the half and half and set aside.
- Cream the soft butter and sugar in a stand mixer or with electric beaters until fluffy and pale yellow.
- Beat in the egg and vanilla, scraping down the bowl as necessary.
- Take 1 Tbsp of the flour and toss it with the rhubarb pieces.
Mixing
- In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Add half of the flour mixture to the butter mixture and blend.
- Next, add all of the half and half and blend again.
- Finally, add the rest of the flour and mix just until combined; avoid over-mixing.
- Gently fold in the rhubarb.
Baking
- Spread the batter evenly into the prepared pan and sprinkle the top with a little sugar.
- Bake for about 40-45 minutes, or until golden and a toothpick inserted in the center comes out with moist crumbs.
Cooling
- Let the cake cool slightly before cutting.
Notes
For extra flavor, consider adding a pinch of cinnamon or nutmeg. Ensure all ingredients are at room temperature for even baking. Double the recipe for a thicker cake.