This Rhubarb Cake Is The Best Way To Show Off Spring's Best Produce
Delish
5/16/2022
Rhubarb is strikingly beautiful, and this cake shows it off well. The stalks bake right into the cake, becoming soft and jammy, and surrounded by a crunchy sugary crust. It’s quick and simple–more like a snacking cake–meaning you can eat it with your hands if you so desire. It’s great as an afternoon treat with coffee or tea, and definitely impressive enough as a dessert for guests. If you need more ideas on how to use rhubarb we have plenty of recipes to try out!
Have you made this yet? Let us know how it went in the comments below!
Yields: 12 servings
Prep Time: 10 mins
Total Time: 1 hour 30 mins
Video: Rhubarb Is the Star of This Springtime Coffee Cake Recipe | Rhubarb Coffee Cake | Mad Genius (Food & Wine)
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Ingredients
Cooking spray
- 10
stalks rhubarb
- 3 c.
all-purpose flour
- 1 c.
almond flour
- 2 tsp.
baking powder
- 1 tsp.
baking soda
- 1 tsp.
kosher salt
- 1 c.
(2 sticks) butter, softened
- 1 c.
granulated sugar, plus more for topping
- 1/2 c.
packed light brown sugar
- 4
large eggs
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
almond extract
- 1 c.
buttermilk
Directions
- Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. Pick the 5 best looking stalks of rhubarb and slice each in have vertically. Slice remaining 5 stalks ¼” thick.
- In a large bowl, whisk together flours, baking powder, baking soda, and salt.
- In another large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat butter and sugars until creamy. Add eggs, one at a time, beating well after each addition, then add extracts. Add dry ingredients and beat until just a few dry streaks remain. Add buttermilk and beat until just combined. Fold in sliced rhubarb.
- Pour batter into pan and smooth top. Lay halved rhubarb diagonally across top of cake, trimming pieces as needed to fit. Sprinkle entire surface generously with sugar.
- Bake until golden and a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Let cool before slicing.
© PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE
Rhubarb Cake - Delish.com
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