Description
This Neighbor Food Rhubarb Cake features a buttery lemon cake with a tangy sweet rhubarb topping.
Ingredients
Scale
- 2 tablespoons unsalted butter melted
- 1 1/2 cups granulated sugar divided
- 1/4 cup brown sugar
- 2 cups chopped rhubarb
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter room temperature
- 2/3 cup milk
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 egg
Instructions
- Preheat oven to 350°F and grease cake pan
- Mix melted butter sugar brown sugar and rhubarb and spread in pan
- Sift flour sugar baking powder and salt
- Add butter milk vanilla and zest and beat 2 minutes
- Add egg and beat again
- Pour batter over rhubarb
- Bake 45 to 50 minutes until done
- Cool slightly then flip and serve
Notes
- Use spoon and level method for flour
- Do not thaw frozen rhubarb
- Store in fridge up to five days
- Reheat slices before serving
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 46
- Sodium: 434
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0.5
- Carbohydrates: 65
- Fiber: 1
- Protein: 4
- Cholesterol: 53