This easy rhubarb cake recipe isn’t only delicious, it’s absolutely stunning. Make it for your next brunch, soiree, or summer get-together to add a bit of color to the mix. Make a creamy chantilly topping to serve with it and you’ll have the perfect dessert.
What you’ll need
1 1/4 cups flour
1 1/2 teaspoon baking powder
1 teaspoon cardamon seeds (freshly ground)
Pinch of salt
1 stick butter (softened)
1 cup granulated sugar
1 large egg (at room temperature)
1/4 teaspoon vanilla powder
1/2 cup milk (at room temperature)
3/4 cup rhubarb (cut into 2 inch pieces)
1/2 tablespoon granulated sugar
About 8-10 servings
Preheat the oven to 350 degrees Fahrenheit. Grease a 9.5 x 1 inch round tart pan. In a mixing bowl, combine flour, baking powder, cardamon, and salt. Set this mixture aside. In another large mixing bowl beat together the butter and sugar until they are creamy and well combined. Add the egg and vanilla and combine until smooth. Gently fold in the flour mixture and the milk in additions. Stir together with a spatula until the mixture is smooth and well combined. Pour the batter into the greased tart pan. Place the 2 inch pieces of rhubarb in a circular pattern on top of the cake batter. Sprinkle the 1/2 tablespoon granulated sugar on top. Bake the cake for 10 minutes at 350 then lower the temperature to 300 degrees Fahrenheit and bake for an additional 40-50 minutes, or until golden brown.
To test if the rhubarb cake is finished place a toothpick in the center of the cake, if it comes out clean the cake is done.
Serve with a dash of powdered sugar or a dollop of whipped cream and enjoy!