Lemon Thyme Rhubarb Cake
- Details
Tart, sweet and dramatically red, rhubarb never tasted so good as in this rustic cake with lemon thyme. The cake is moist and fluffy on the inside with a slight crisp on the outside edge. The sharpness of the rhubarb combined with the delicate pungency of the lemon thyme make this a most wonderful way to take advantage of an abundant rhubarb harvest.
Lemon Thyme Rhubarb Cake
Ingredients
For the Compote
- 3 cups rhubarb, cut into ½ inch pieces
- ½ cup sugar
- ½ cup water
For the Cake
- ½ cup butter, softened, plus extra for pan
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 tablespoon lemon thyme
- ¼ teaspoon Italian sea salt
- 1 cup all-purpose flour, sifted, plus extra for dusting pan
For the Topping
- 2 teaspoons lemon thyme
- 2 tablespoons white sugar
Instructions
- Preheat oven to 350 degrees. Butter and flour a 9-inch cake pan or cast-iron pan.
- In a small saucepan, over medium heat, add rhubarb, sugar and water. Cook, stirring occasionally, until rhubarb has softened. Strain and reserve juice. Set rhubarb aside to cool while you make the rest of the cake.
- Cream butter and sugar together until smooth. Add eggs, one at a time, mixing well after each addition until batter is light and fluffy. Gently mix in the baking powder, salt, lemon thyme and flour - be careful not to over mix.
- Pour the batter into the prepared pan and smooth. Spoon the rhubarb compote over the top of the batter then, using a butter knife, swirl the compote through the cake batter, being careful not to scrape the bottom of the pan.
- Drizzle 2 tablespoons of the reserved rhubarb compote juice over the top, sprinkle with the rest of the lemon thyme and sugar.
- Bake 25 minutes or until knife inserted in center of cake comes out clean.
- Serve warm or room temperature. Enjoy with more of the rhubarb compote mixed with whipped cream or Greek yogurt, served on the side.
Notes
**Also delicious just substituting fresh berries or sliced stone fruit for the rhubarb compote.**
South Asian Coconut Butter
Things are getting saucy. For the April 2016 Meet & Eat, we’re going to be joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this …
Caraway Kraut
Our April Cookbook Club selection is Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Julie O’Brien and Richard Climenhage. Join us to taste and learn about the mysteries …
Spicy Smoked Paprika Romesco Over Grilled Trout
My first taste of romesco was not, sadly, in Catalonia. I first encountered this crimson sauce in Walla Walla, Washington at a going away party for a dear foodie friend. I prepped ribs, halibut, and …
Hahn Family Sweet Treats
No Thanksgiving dinner would be complete without the desserts. Pumpkin pie is par for the course, where sweet treats are concerned, but few folks stop there. Every family has their own unique preferences, and this …
Rooster Spice Asparagus
Songkran (สงกรานต์) is the traditional Thai New Year water festival which starts on April 13 every year. Traditionally, the throwing of water is said to be a symbol of luck to bring good rain for …
Leave a Comment