When Rhubarb is in season I like to take advantage of those elegant red stalks and bake and cook as much as I can. I developed this recipe and I now have a favorite rhubarb cake, hands down. I plan to try it with pineappl when rhubarb is not in season.... if you do, let me know!
- Rhubarb Topping:
- rhubarb - 3/4 lb, trimmed and cut into 1 1/2 inch pieces
- sugar - 1 cup
- butter (or oil) - 2 tbsp
- fresh lemon juice - 1 tbsp
- ground vanilla beans* - 1 1/2 tsp
- kosher salt - 1/2 tsp
- Cake Batter:
- margarine or butter - 1/2 cup
- oil - 1/2 cup
- sugar - 1/2 cup
- flour - 2 1/2 cups
- baking powder - 2 tsp
- orange juice - 1/3 cup
- eggs - 2
- lemon zest - 1 tsp
*purchase ground vanilla beans on our Shop site here and help support KosherScoop.com!
Preheat oven to 350 degrees
Combine the ingredients for the rhubarb topping in a heavy saucepan and cook until softening, about 8 – 10 minutes. Let cool and strain off excess juice.
Meanwhile, beat the margarine or butter with the sugar, add oil and beat until fluffy and light in color, slow the mixer and add remaining ingredients. Place the rhubarb topping at the bottom of a lined springform pan and spoon batter on top of it, smoothing the top with the back of a spoon.
Bake for 50 minutes. Let cool and flip onto plate.