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.**
Chermoula
Afro-Vegan by Bryant Terry is the World Spice Cookbook Club selection for May. We are whipping up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create …
Steamed Cuban Beef Buns (with Chicken Stock)
At one time, Havana’s Chinatown was the largest Chinatown in Latin America. The large influx of Chinese workers also brought food traditions such as dumplings, chow mein, egg rolls and fried rice which still linger …
Tea Rubbed Roast Chicken
This tea rubbed roast chicken the best roast chicken I’ve ever made, and that is not a claim made lightly… The meat is moist and delicious, the pan sauce otherworldly, and all of the components …
Ranch Potato Salad
From Boston to the Carolinas, summer means barbeques, and barbeques mean potato salad! Mom’s recipe was full of mayo, hard-boiled eggs and bacon. It was delicious, yes, but we decided to give it an update. This version takes …
Chef Andrea’s Cardamom and Olive Oil Cake
Recently, Holly admitted her powerlessness over the char grilled prawns at the West Edge’s favorite eatery, Lecosho. She recommended following the dish with this fantastic cardamom olive oil cake for dessert, and my ears perked …
Leave a Comment