Menu

Lemon Thyme Rhubarb Cake

  • Details
  • Related Items

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

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

  1. Preheat oven to 350 degrees. Butter and flour a 9-inch cake pan or cast-iron pan.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle 2 tablespoons of the reserved rhubarb compote juice over the top, sprinkle with the rest of the lemon thyme and sugar.
  6. Bake 25 minutes or until knife inserted in center of cake comes out clean.
  7. Serve warm or room temperature. Enjoy with more of the rhubarb compote mixed with whipped cream or Greek yogurt, served on the side.
https://www.silkroaddiary.com/lemon-thyme-rhubarb-cake/

Tagged with:

 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Asian tea Rubbed Pork Chops

Asian Tea Rubbed Pork Chops

These thick loin chops are nestled into a fall vegetable medley and roasted to tender perfection for a satisfying one dish meal. Our Asian Tea Rub is the secret ingredient, steeping citrus and smoke flavors …

Japanese Chicken Curry

For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …

Caribbean Spice Grilled Salsa

Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars …

Urfa Biber and Strawberry Ice Cream, with a little bit of Beet Powder (for extra color).

Urfa Biber – Strawberry Ice Cream

Chiles aren’t just for cooking savory food; many are wonderful in desserts, too. Urfa biber, for example, is a great pairing with berries or chocolate. At a recent cook-off, we added urfa biber to Strawberry …

Nutty Chocolate Chile Thumbprints

We have a new go-to cookie recipe! If you love the marriage of nuts and chocolate (and who doesn’t?), try these for easy baking, gifting and be sure to leave some out on 12/24. These …