PICTURED: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE
Rhubarb is strikingly beautiful and this cake shows it well. The stalks bake directly into the cake, becoming soft and jammy, and surrounded by a crunchy sweet crust. It’s quick and easy – more like a snack cake – meaning you can eat it with your hands if you want. It’s great as an afternoon treat with coffee or tea, and certainly quite impressive as a dessert for guests. If you need more ideas on how to use rhubarb, we have plenty of recipes to try!
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Yields:
12
portions
Preparation time:
0
hours
ten
minutes
Total time:
1
hour
30
minutes
(2 sticks) softened butter
granulated sugar, plus more for garnish
packed light brown sugar
pure vanilla extract
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- Preheat oven to 350° and grease a 9″x-13″ baking dish with cooking spray. Choose the 5 most beautiful stalks of rhubarb and cut them vertically. Slice remaining 5 stems ¼ inch thick.
- In a large bowl, combine the flours, baking powder, baking soda and salt.
- In another large bowl, using a hand mixer (or the bowl of a stand mixer fitted with the paddle attachment), beat the butter and sugars until creamy. Add the eggs, one at a time, beating well after each addition, then add the extracts. Add the dry ingredients and beat until only a few dry streaks remain. Add buttermilk and beat until just combined. Stir in the sliced rhubarb.
- Pour the batter into the pan and smooth the top. Spread the halved rhubarb diagonally across the top of the cake, cutting pieces as needed. Generously sprinkle the entire surface with sugar.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool before slicing.
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PICTURED: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE
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