Description
A delightful dessert combining creamy texture with the tartness of fresh rhubarb, perfect for family gatherings.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter (softened)
- 2 eggs
- 1 egg yolk
- 1 3/4 cups sugar
- 1/4 cup sour cream
- 2 tablespoons rum
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
- 14 ounces rhubarb (trimmed and cut into 1-inch pieces)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by buttering and dusting it with flour.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set this mixture aside.
- Beat together the softened butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Then add the egg yolk, sour cream, rum, lemon zest, and vanilla extract; blend until smooth.
- Mix in your dry ingredients gradually until just combined. Be careful not to overmix the batter!
- Fold in the rhubarb pieces gently, ensuring they are well distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake the cake for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve the cake at room temperature, optionally topped with powdered sugar or a dollop of whipped cream.
Notes
For best flavor, use fresh rhubarb. This cake tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American