This yummy rhubarb cake has fresh lemon zest and juice, which makes it deliciously tart. Serve it with a dollop of whipped cream and everyone will come back for seconds.
1 1/2 pounds rhubarb, trimmed and cut into ½-inch thick pieces (about 4 cups)
1/2 cup sugar
1/2 cup of soft butter
1/2 cup granulated sugar
1 large egg
1 1/2 cup all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
Finely grated lemon zest from one medium-sized lemon (I like to use a microplane) plus 1 tablespoon fresh lemon juice
Preheat oven to 350 degrees F.
Prepare a 8”x8”x2” pan by lining it with parchment paper.
Toss chopped rhubarb with 1/2 cup of sugar and set aside.
In a mixer, cream butter with 1/2 cup of sugar. Add the egg and beat until creamy.
In another bowl, combine flour, baking power and salt.
Spoon the flour mixture into the butter mixture in three additions, alternating with sour cream. Then add the lemon zest, juice and vanilla. Mix in the rhubarb.
Spoon into the prepared cake pan. Bake for 50 minutes, or until tester comes out clean.
Let stand at least five minutes.