After receiving a handful of rhubarb stalks in our CSA veg box, my daughter and I decided to make this cake. Then we made it again the next day because it was so good and seemed like the perfect slightly-sweet dessert for a warm day! If you the recipe directions, you'll appreciate my daughter's satisfaction that the rhubarb didn't sink at all in either of our bakes. =)
- 2 large eggs
- 1 large egg yolk
- 1 ¼ cups (265 g) granulated sugar
- ¼ cup (57 g) salted butter, melted and cooled until just warm
- ¼ cup (57 g) sour cream
- 1-2 teaspoons fresh lemon zest, from about 1 lemon
- 1 cup (142 g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 6 small/medium rhubarb stalks, about 8-inches long (10-12 ounces)
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan (you can line the bottom with a parchment circle, if desired).
- In a large bowl, whisk together the eggs, egg yolk, and sugar with a wire whisk (don’t use a hand mixer – it will incorporate too much air for this cake) until pale and thick, 30 seconds to 1 minute.
- In a small bowl, stir together the melted butter, sour cream and lemon zest. Add to the egg mixture and whisk until combined.
- Add the flour, baking powder and salt. Mix with a rubber spatula until the batter is smooth. Spread evenly in the prepared pan. Chill the batter for 10 minutes.
- Make sure the rhubarb stalks are dried well. If they are over 1/4-inch thick, slice them carefully in half lengthwise. Cut the stalks to fit and arrange over the batter next to each other, covering as much of the batter as you can (but keeping the rhubarb in a single layer). DO NOT PRESS THE RHUBARB INTO THE CAKE BATTER. Lay it very gently on top without pressing at all or else it will be prone to sinking during baking (mine still does each time I make this, but it definitely sinks less if I haven’t pressed the rhubarb at all into the cake).
- Bake the cake for 45-55 minutes until browned and puffed around the edges. The center may still be slightly soft set but it shouldn’t be wet batter. Add additional time, if needed.
- Let the cake cool for 10 minutes (or completely) before slicing into pieces. Serve with a dollop of whipped cream or a scoop of ice cream. It’s delicious warm, room temperature or chilled.