Rhubarb Cake
 
Prep time
Cook time
Total time
 
A moist yellow cake speckled with fresh, tart rhubarb. Perfect for a summer day with friends, family, and coffee.
Serves: 9-12
Ingredients
  • 2 cups rhubarb, chopped
  • 1 cup sugar, divided
  • 1 egg
  • 1 egg yolk
  • ½ cup milk
  • ½ tsp vanilla
  • 1 ¼ cup flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 5 tbsp butter, softened
  • ½ cup heavy whipping cream
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9x9 baking dish.
  2. In a small bowl mix the rhubarb with ¼ cup sugar. Set aside.
  3. In another small bowl combine the egg, egg yolk, milk, and vanilla. Set aside.
  4. In a large bowl add the dry ingredients (only use ½ cup sugar) and mix for 30 seconds with an electric mixer.
  5. Add the butter to the dry ingredients. Mix on low until butter is incorporated, then mix on medium high for 90 seconds. This helps develop the cake’s structure.
  6. Add the milk mixture in 3 rounds, mixing 20 seconds after each addition and scraping the sides as needed.
  7. Pour cake batter into the prepared pan. Sprinkle the rhubarb over the top, then the remaining ¼ cup sugar. Finally pour the cream over the cake.
  8. Bake for 40 minutes. Let cool for 30 minutes before serving.
Recipe by Just J.Faye at https://www.justjfaye.com/2014/06/05/rhubarb-cake/