Description
A tender, tangy rhubarb cake balanced with sweet creaminess. Perfectly offset rhubarb’s acidity with a lightly textured crumb, ideal for breakfast or dessert.
Ingredients
1/2 cup half and half
1 tsp lemon juice
1/2 cup unsalted butter (room temperature)
1 cup + 2 tsp granulated sugar (plus extra for sprinkling)
1 large egg (room temperature)
1 1/2 tsp vanilla extract
2 cups all-purpose flour (save 1 tbsp)
1 tbsp baking powder
1 cup chopped rhubarb (thinly sliced)
Instructions
Preheat oven to 350°F (175°C) and grease an 8-inch springform pan
Mix 1 tbsp flour with rhubarb in a bowl
In a large bowl, cream butter and sugar until fluffy
Add egg and vanilla extract, blending well
Whisk half_and_half and lemon juice into butter mixture
Alternately add flour mixture and baking powder to wet ingredients
Fold in rhubarb mixture
Pour batter into prepared pan
Sprinkle top with 2 tsp sugar
Bake 45 minutes or until golden and toothpick comes out clean
Notes
For vegan option: use Earth Balance and flax egg (1/4 cup flax + 1 tbsp water)
Buttermilk = 50% less volume than half and half
Brown sugar = caramelly depth; reduces to 3/4 cup if substituting honey/apple syrup
Gently toss rhubarb with flour first to prevent sogginess
Let cake cool completely before slicing
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg