Nothing says spring quite like rhubarb. The red-green stalks with their distinct tart flavor are the perfect ingredient for spring treats, like pies, cakes and tarts.
Rhubarb pairs exceptionally well with a number of fruits and spices, such as strawberries, oranges and apples as well as cinnamon, nutmeg and cardamom. But this simple recipe lets rhubarb take center stage.
Try it with our Chervil Infused Icing for a seriously delicious flavor combination. Or sprinkle cinnamon sugar on top.
Pro-Tip: Buttermilk adds a slightly tangy flavor and yields a fluffy, wonderful rise in baked goods. I rarely keep buttermilk in my fridge, so this recipe calls for a mixture of milk and lemon juice (you can also use vinegar). If you keep buttermilk on hand, simply replace the first two ingredients with 1 cup buttermilk for an equally fluffy cake.
- 1 Tablespoon lemon juice
- ~ 1 cup milk
- 1/2 cup butter
- 1 1/4 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups chopped rhubarb (about 5 medium sized stalks)
- Optional: 1-2 Tablespoons cinnamon sugar
- Pre-heat oven to 350F.
- Add lemon juice to a glass measuring cup. Add the milk until it reaches the one cup mark. Stir slightly and let sit for ~5 minutes.
- Meanwhile, cream the butter and sugar. Add the egg and beat well.
- To the milk/lemon juice mixture, add the vanilla and set aside.
- In a separate bowl, combine the flour, baking soda and salt.
- Alternately add the dry and liquid mixtures to the creamed butter, little bits at a time. Blend well until it forms a smooth, slightly thick batter.
- Fold in the chopped rhubarb
- Grease a 13″x9″ baking pan and pour the batter evenly into the pan.
- If desired, sprinkle the top with cinnamon sugar. NOTE: I chose to serve this cake with our Chervil Infused Icing, so I skipped this step.
- Place on the middle rack of your oven. Bake for 30-35 minutes or until a toothpick or knife inserted into the center comes out clean. If the center hasn’t fully cooked, but the top is browning, you can cover the pan with aluminum foil and continue to bake until done.
- Let cool before serving (with drizzled icing!).