Description
A tender vanilla cake topped with a rich, caramelized rhubarb compote. The vibrant pink fruit forms a glossy, jam-like lattice over the moist layers, creating a visually stunning and tangy-sweet dessert perfect for casual or celebratory meals.
Ingredients
1.5 pounds fresh rhubarb, trimmed and chopped
1 cup + 2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups all-purpose flour
2 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
1 tablespoon pure vanilla extract
1 teaspoon baking powder
Pinch sea salt (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper, extending paper over edges for easy removal.
In a saucepan, melt 1/4 cup unsalted butter. Add chopped rhubarb and 1/2 cup granulated sugar. Cook over medium heat 10-12 minutes, stirring occasionally, until rhubarb softens and exudes syrup. Remove from heat and spread into prepared pan.
In a bowl, whisk flour, 1 remaining stick of softened butter, 1/2 cup granulated sugar, baking powder, and sea salt. Gradually add buttermilk and eggs alternately, mixing well after each addition. Stir in vanilla extract.
Pour cake batter evenly over the rhubarb compote. Bake 40-45 minutes, or until a toothpick inserted into center comes out clean.
Let cake cool in pan 10-15 minutes. Use parchment paper to invert onto a serving plate. Chill for best results if serving later.
Notes
Frozen rhubarb can be used but must be thoroughly thawed and drained to prevent excess moisture.
Substitute all-purpose flour with gluten-free blend for a gluten-free version.
Store in an airtight container in refrigerator for up to 3 days or freeze for 1 month.
Adjust sugar in topping to personal preference if rhubarb is particularly tart.
Using cake flour and buttermilk ensures a tender crumb with appropriate moisture balance.
- Prep Time: 25
- Cook Time: 40
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: One slice of 8-10
- Calories: 320
- Sugar: 55g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg