Description
Moist, butter cake is topped with rhubarb for a beautiful seasonal Rhubarb Cake. This cake is easy to make and perfect for late spring and early summer during rhubarb season.
Ingredients
Scale
- 280 g (2 cups) all-purpose flour
- 3.8 g (1 teaspoon) baking powder
- 3.4 g (1/2 teaspoon) baking soda
- 2.8 g (1/2 teaspoon) salt
- 113 g (1/2 cup) unsalted butter, at room temperature
- 110 g (1/2 cup) granulated sugar
- 55 g (1/4 cup) light brown sugar
- 100 g (2 large) eggs, at room temperature
- 7 g ( 2 teaspoons) pure vanilla extract
- 120 g (1/2 cup) sour cream, at room temperature
- 340 g (3/4 pound) rhubarb trimmed and halved lengthwise
- Melted butter, for brushing
- Turbinado sugar, for sprinkling
Instructions
- Preheat oven to 350°F/177°C. Grease and flour a 9-inch springform pan and set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and both sugars on medium-high speed until smooth and creamy, 4-5 minutes. Scrape down the sides of the bowl as needed. Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed well. Add the sour cream and beat until incorporated.
- With the mixer on low speed, add the flour mixture and mix until just combined. Pour the cake batter into the prepared baking pan.
- Cut your rhubarb into desired sizes and create a design of your choice. Brush with the melted butter and sprinkle with the turbinado sugar. Place into the preheated oven.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. The edges will begin to brown and pull away from the sides of the pan.
- Place on a wire rack and allow to cool to room temperature before removing from the pan.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cakes