LEMON RHUBARB TUBE CAKE RECIPE

This dessert practically screams summer. The fresh lemon flavor in the cake and the tart rhubarb topping are just so refreshing.

Prep Time    : 35 mins

Bake Time    : 50 mins + cooling

Servings      : 12

INGREDIENTS

·         3 medium lemons

·         1 cup butter, softened

·         2 cups sugar

·         3 large eggs, room temperature

·         3 cups all-purpose flour

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

·         1 cup buttermilk

RHUBARB TOPPING

·         1 cup sugar

·         1 cup sliced fresh or frozen rhubarb

·         1 cup halved fresh strawberries

·         Confectioners' sugar, optional

INSTRUCTIONS

·    Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Finely grate enough zest from lemons to measure 2 tablespoons. Cut lemons crosswise in half; squeeze juice from lemons.

·     In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and zest. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

·  Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

·    Meanwhile, for topping, combine sugar and rhubarb in a small saucepan. Bring to a boil; reduce heat. Simmer until rhubarb is almost tender, 8-10 minutes. Add halved strawberries; cook until strawberries and rhubarb are softened. Serve with cake. If desired, dust with confectioners' sugar.

Test Kitchen Tip

·         Try replacing the strawberries with chopped apples for a uniquely different flavor twist!

NUTRITION

1 slice with 1/4 cup sauce: 481 calories, 17g fat (10g saturated fat), 88mg cholesterol, 371mg sodium, 78g carbohydrate (53g sugars, 2g fiber), 6g protein.

Recipe from tasteofhome.com