In my family, rhubarb cake was always made with this recipe, just like your grandmother might have. It has chunks of sweet and sour rhubarb jammed together, and it's my new favourite way to start the day.
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Ingredient
– 1/2 cup half and half, cream, or buttermilk– 1 tsp lemon juice– 1/2 cup unsalted butter at room temperature– 1 cup granulated sugar plus 2 tsp for sprinkling– 1 large egg, at room temperature– 1 1/2 tsp vanilla extract– 2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb– 2 tsp baking powder– 1 tsp salt– 2 cups thinly sliced rhubarb
Ingredient
Warm the oven up to 350F. Butter a 9x9 square baking pan just a little. I like to line the pan with parchment paper that hangs over the sides.
Step 1
Step 1
Instructions
This makes it easy to take the cake out once it's cool to cut. That's not required. Add the lemon juice and mix it in. Then, set it aside.
Step 2
Step 2
Using electric beaters or a stand mixer, cream the soft butter and sugar together until the mixture is light and pale yellow.
Step 3
Step 3
Add the egg and vanilla and mix well, making sure to scrape the bowl down as needed. Add 1 tablespoon of flour to the rhubarb and mix it well.
Step 4
Step 4
Mix the baking powder, salt, and the rest of the flour together with a whisk. Put half of the flour mix into the bowl and mix it in. Mix in all of the half-and-half.
Step 5
Step 5
Finally, add the rest of the flour and mix just until everything is mixed together. Add the rhubarb and fold it in.
Step 6
Step 6
Spread the batter out in the pan that has been made, and then sprinkle a little sugar on top of it all.
Step 7
Step 7
Bake the cake for 40 to 45 minutes, or until it turns golden and a toothpick inserted in the middle comes out clean (moist bits are fine). Wait a little while before cutting the cake.