Fresh Rustic Rhubarb Cake

Rustic Rhubarb Cake

Fresh rhubarb is an early spring crop on our farms. Our farm-tested recipe is easy and very tasty with a distinctive rhubarb tang. It’s a perfect go-to dessert for family gatherings or decadent mid-morning treat with a cup of coffee! The recipe is versatile to substitute gluten-free flour.

Yield: 8 servings

Ingredients

2 cups fresh rhubarb, chopped
1 ½ tbsp granulated sugar
2 The Farmer’s Cow large eggs (room temperature)
1 cup granulated sugar
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 ½ tsp vanilla extract
½ cup vegetable oil
½ cup The Farmer’s Cow Whole milk
Powdered sugar (optional)

Instructions

Preheat oven to 350 degrees.
Butter or oil a 9 inch cake pan and cut out a sheet of parchment paper in a circle to cover the bottom.
Toss the chopped fresh rhubarb and 1 ½ tbsp of granulated sugar. Let this macerate while you mix the rest of the cake batter.
Using a stand or handheld mixer, beat eggs and granulated sugar together until light in color and doubled or tripled in size, about 5 minutes.
Mix dry ingredients (flour, baking powder, salt) in a separate bowl.
Mix vanilla extract, milk, and oil in a liquid measuring cup to make it easier to pour.
Fold in dry ingredients and wet ingredients into the beaten egg and sugar mixture, adding half of each at a time using a rubber spatula or low speed on mixer.
Add most of the macerated rhubarb to the cake batter, reserving a small amount that will be added on top. Fold the batter a few times to make sure the rhubarb is evenly distributed but try not to overmix at this point.
Pour the batter into the prepared baking pan.
Sprinkle the remaining rhubarb over the top of the cake.
Bake for 40-45 mins, or until a cake tester emerges clean from the center of the cake. (Baking time will depend on your baking pan and oven. A shallower, larger cake tin will take less time, while a smaller but deeper tin may take longer. Glass pans also tend to take longer than dark, nonstick ones. Ovens range, so keep an eye on the cake!)
Remove the cake from the pan after about 5 minutes and let cool.
Dust with powered sugar if desired, cut into wedges, and serve.