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.**
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 …
Pickle Jar
It’s easy to fall in love with a delicious recipe, and doubly so when that recipe is versatile and easy to make. Such is the case with this recipe for a mixed pickle jar, which …
Get Your Sausage-Making on with Chorizo Bomb!
World Spice Merchant’s new Chorizo Bomb spice blend has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started …
English Beef Rub
English Beef Rub offers up a bold combination of cinnamon and juniper along with salt and pepper for incredible flavor! Influenced by medieval beef rubs, the intense flavors stand up to and takes the edge off of gamey …
Aji Mirasol Salsa
Aji Mirasol Chiles, the dried form of the Aji Amarillo, are a unique chile pepper absent from the arsenal of many chefs. A staple of Peruvian cuisine, their uniquely fruity flavor make Aji Mirasols a versatile pepper; …
Leave a Comment