Ingredients
- 2 cups rhubarb cut into 1/2-inch slices, about 5 medium stalks
- 1 1/2 cups organic sugar divided
- 1/2 cup heavy cream
- 2 cups flour unbleached
- 2 teaspoons baking powder
- 1/2 teaspoon unrefined sea salt
- 1/4 cup butter softened
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla
- 1 teaspoon grated lemon zest organic
Servings: servings
Units:
Instructions
- Preheat oven to 350˚F.
- In an 8-inch square or 9-inch round cake pan, toss rhubarb and 1/2 cup sugar and spread evenly. Drizzle cream over rhubarb.
- Stir together flour, baking powder and salt in a medium bowl. Set aside.
- In a large mixing bowl, blend butter and remaining sugar. Add egg, milk, vanilla and lemon zest; cream until light and fluffy. Stir in flour mixture until just combined.
- Pour cake batter over rhubarb mixture. Bake 30 to 35 minutes or until a toothpick inserted through cake (but not rhubarb) comes out clean.
- Cool cake 10 minutes on a wire rack, then turn it onto a serving plate so the rhubarb is on top. Serve warm.
- Recipe adapted from www.motherearthliving.com
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