Ingredients
Scale
- 1/2 cup half and half, cream, or buttermilk
- 1 tsp lemon juice
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar plus 2 tsp for sprinkling
- 1 large egg, room temperature
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour (reserve 1 Tbsp to toss with rhubarb)
- 2 tsp baking powder
- 1 tsp salt
- 2 cups thinly sliced rhubarb
Instructions
- Preheat oven to 350°F. Lightly butter a 9×9-inch pan, optionally lining with parchment.
- Stir lemon juice into half and half and set aside.
- Cream butter and sugar until fluffy, then beat in egg and vanilla.
- Toss 1 Tbsp flour with rhubarb. Whisk remaining flour, baking powder, and salt.
- Add half the flour mixture, then half and half, then remaining flour. Fold in rhubarb.
- Spread batter in pan and sprinkle top with 2 tsp sugar. Bake 40–45 minutes until golden and toothpick comes out clean.
- Let cake cool slightly before cutting.
Notes
- Other fruits like berries or banana can be used.
- Mix topping sugar with cinnamon for spice.
- Lower fat: replace half and half with buttermilk or half Greek yogurt and milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian