Makes 1-8” or 9” Cake
- 2 ½ Cups Diced Rhubarb-3/4” pieces
- ¾ Cup Granulated Sugar
- 2 Tbsp. Fresh Lemon Juice
- 1 Stick Butter-softened
- ½ Cup Granulated Sugar
- 1 Egg
- ½ tsp. Vanilla Extract
- 1 ½ Cups Cake Flour
- 1 ½ tsp. Baking Powder
- 1/8 tsp. Salt
- ½ Cup Milk
Preheat oven to 360°f. Prepare an 8” or 9” cake pan with vegetable spray and a parchment paper circle.
Combine the rhubarb with the first measure of sugar and lemon juice. Toss to evenly coat and let sit 15 minutes to allow juices to come out and soften rhubarb. Mix again and evenly spread this mixture on the bottom of the cake pan.
Prepare the cake batter by creaming together the butter and second measure of sugar. Add the egg and vanilla,mix until smooth.
Sift together the cake flour, baking powder and salt. Add about 1/3 of the flour, mix until smooth. Add half of the milk, mix until smooth. Add another 1/3 of the flour, mix until smooth. Add the remaining milk, mix until smooth. Finish with the remaining flour, mix until smooth. Scrape down the bowl often while mixing.
Top the fruit in the cake pan with the batter, spread evenly without disturbing the fruit arrangement. Bake in the oven for about 35 minutes or until done tested with a toothpick. Let cool only for about 5 minutes, then un mold onto a serving plate. Great served with whipped cream. Enjoy!
