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
Post a Comment