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Luisa Weiss' Simple Rhubarb Cake | In Jennie's Kitchen

Simple Rhubarb Cake

5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 to 6

Ingredients
  

  • 3 stalks 250 grams rhubarb, chopped into 1/2-inch pieces
  • 8 tablespoons 100 grams sugar
  • 3 1/2 tablespoons 50 grams butter, softened
  • 1 egg
  • Freshly grated zest of 1/4 lemon
  • 1/4 teaspoon vanilla
  • 3/4 cup 95 grams flour
  • 1 teaspoon baking powder
  • Thick pinch of salt
  • 2 tablespoons milk

Instructions
 

  • Preheat the oven to 350ºF. Line a 6-inch cake tin with parchment long enough to cover up the sides to the top of the pan.
  • Add the rhubarb to a small bowl, and toss with 3 tablespoons (35 grams) of sugar.
  • In a separate small bowl, add the butter and beat until creamy, 30 seconds. Add the sugar, and beat until light and fluffy, 2 to 3 minutes.
  • Add the egg, lemon zest, and vanilla, Beat until fluffy and well mixed, 1 minute.
  • Add the flour, baking powder, salt, and milk. Beat on low until just mixed, then increase speed to high for 15 seconds.
  • Scrape the batter into the prepared pan. Evenly spread the rhubarb on top. It'll seem like too much—don't worry. The batter rises over it as it bakes, enveloping the rhubarb.
  • Bake for 1 hour, until a skewer inserted in the center comes out clean of batter (there might be some sticky rhubarb-like jam on it). Let the cake cool completely before cutting, preferably all day, or overnight.