INGREDIENTS
1/2 cup half and half, cream, or buttermilk
1 tsp lemon juice
1/2 cup unsalted butter at room temperature
1 cup granulated sugar plus 2 tsp for sprinkling
1 large egg, at room temperature
1 1/2 tsp vanilla extract
2 cups all-purpose flour, saving out 1 Tbsp to toss with rhubarb
2 tsp baking powder
1 tsp salt
2 cups thinly sliced rhubarb
INSTRUCTIONS
- Preheat the oven to 350F. Lightly butter a 9×9 square baking pan.
- Stir the lemon juice into the half and half and set aside.
- Cream butter and sugar until fluffy and pale yellow.
- Beat in the egg and vanilla, scraping down the bowl as necessary.
- Add 1 Tbsp of the flour to the rhubarb and toss well.
- Whisk together the remaining flour, baking powder, and salt.
- Add half of the flour mixture and all of the half and half, and blend in.
- Finally add the rest of the flour and blend just until combined, don’t over mix.
- Fold in the rhubarb. Note: the batter is on the thick side.
- Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar.
- Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Let the cake cool slightly before cutting.
SOURCE: https://theviewfromgreatisland.com/rhubarb-breakfast-cake-recipe/#wprm-recipe-container-84965
