Rhubarb Cake
5.0
(2)
You have to act fast when spring rolls around and the first vibrant red stalks of rhubarb make their way into the markets. While there are plenty of ways to work this ingredient into spring desserts, this cake recipe keeps things simple. You scatter thinly sliced fresh rhubarb on top of the cake, putting the crimson stalks front and center. The cake is made using a reverse creaming method (beating the dry ingredients along with the butter) to ensure the most tender crumb. While the cake bakes, the tart rhubarb softens and darkens in color, bleeding its tart juices into the cake. After baking, a quick glaze of strawberry jam gets brushed on top, enhancing the tart-sweet flavor and giving the cake its glossy hue. While the final flourish of toasted almonds is optional, it’s highly recommended: Their nutty crunch is the perfect foil to the softened rhubarb. Served with whipped cream or vanilla ice cream (or a tangy sweetened sour cream, for that matter), this cake is the perfect way to celebrate rhubarb season.
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What you’ll need
9" Springform Pan
$20 $17 At Amazon
Parchment Paper
$20 $16 At Amazon
Strawberry Jam
$7 At Target
Recipe information
Total Time
1 hour 20 minutes (plus cooling)
Yield
9–12 servings
Ingredients
Special Equipment
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Place a piece of parchment paper on top of the base of springform pan. Place collar on top and close so it holds paper in place. Spray parchment and sides of pan with nonstick vegetable oil spray. Whisk 2 large eggs, room temperature, ⅔ cup buttermilk, room temperature, 2 Tbsp. vegetable oil, and 1 Tbsp. vanilla extract in a medium bowl to combine.
Step 2
Beat ½ cup (1 stick) unsalted butter, room temperature, 1⅔ cups (208 g) all-purpose flour, 1 cup plus 2 Tbsp. (225 g) granulated sugar, 1½ tsp. Diamond Crystal or ¾ tsp. Morton Kosher salt, 1½ tsp. baking powder, ¼ tsp. baking soda, and 1 tsp. finely grated lemon zest in the bowl of a stand mixer fitted with the paddle attachment, starting on low speed and gradually increasing to medium speed, until combined and fine crumbs form, 1–2 minutes. With the motor running, gradually stream in egg mixture and beat until no pockets of dry flour remain, about 1 minute.
Step 3
Scrape batter into prepared pan and smooth into an even layer. Arrange 2 large rhubarb stalks (about 8 oz.), trimmed, thinly sliced on a diagonal (about 3 cups), over batter in a single layer, slightly overlapping pieces. Sprinkle remaining 1 Tbsp. (13 g) granulated sugar on top. Bake cake until a tester inserted into the center comes out clean, 45–55 minutes. Transfer pan to a wire rack.
Step 4
Heat 3 Tbsp. strawberry jam, preferably seedless, in a small microwave-safe bowl in a microwave on high power just until liquefied and hot, 15–20 seconds. (Alternatively, heat in a small saucepan over medium.) If the jam is very seedy, pass through a fine-mesh sieve into another small bowl. Brush top of warm cake with jam, then sprinkle ¼ cup toasted sliced almonds around edges of top of cake if desired. Let cake cool in pan.
Step 5
Unmold cake and serve slices top with whipped cream or vanilla ice cream.
Recipe notes
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