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Sunday, June 6, 2010

Sunday's Supper: Lemon and Rhubarb Cake

This cake is sooo delicious. The first time I made it, I ate nearly half the cake in one day. I had to make a few changes to the recipe, so obviously, I ate more cake to perfect my adaptation! Dear readers, bake this deliciousness with caution. But do bake it! and share it with the people you love. They will thank you.

Hannah, at Honey & Jam made this cake, and I saw it on her blog. I had to try it- with a twist of my own. This is one of many rhubarb recipes I have tried and hacked recently. I think this one is truly the best. I made some changes, adding some vanilla to enhance the flavor of the rhubarb. I also wanted more rhubarb! There just weren't enough of the tart jewels in the original recipe for my taste.

Adapted from and Rustic Fruit Desserts by Schrieber and Richardson.

Luscious Cake

2 1/2 cups plus 2 tablespoons all purpose flour
1 teaspoon baking powder
1 teaspoon sea salt
1 cup unsalted butter
1 3/4 cups granulated sugar
zest of 1 lemon
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract (I used 1 teaspoon of fiore di sicilia- use it if you have it!)
3/4 cup buttermilk
1 1/2 pound rhubarb, trimmed and very thinly sliced (4 cups when sliced)

Creamy Lemon Frosting

2 cups confectioners sugar, more as needed
Juice of 1 lemon
1 tablespoon melted butter


Preheat oven to 350. Butter or spray a standard (10 cup) Bundt pan. In a bowl, mix the 2 1/2 cups flour, baking powder and sea salt together. Make sure there are no lumps and that the salt and baking powder are fully incorporated. Set aside. Using a stand mixer or beaters, cream the butter and sugar until fluffy. Add the lemon zest and the eggs, one at a time. Scrape down the sides. Add the vanilla and lemon extracts. Incorporate the flour, alternating between flour and buttermilk. Begin and end with the flour. Make sure to scrape down the sides of the bowl, just in case! This batter is very thick and stiff.

Toss the sliced rhubarb in the remaining 2 tablespoons of flour until coated. Fold 3/4 of the rhubarb into the batter, leaving about 1 cup of rhubarb. Pour or spoon the batter into the bundt pan. Top the batter with the remaining rhubarb.

Bake for 30 minutes. Check the cake, turn it, and bake for another 20-30 minutes. The cake should be fully set, and spring back when you touch it. While the cake is cooling, make the frosting. Place a small saucepan on low heat. Add the confectioners sugar, lemon zest and juice, and melted butter. Whisk until incorporated. Pour over cake immediately and serve!


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