Rhubarb Butter Cake


  • 1-½ cups all-purpose flour
  • 1-½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter, softened, plus more for greasing the pan
  • 1 large egg
  • 1 cup plus 3 tablespoons sugar, divided
  • 1 teaspoon vanilla
  • ½ cups milk
  • 1-¾ cups diced rhubarb


Step 1: Preheat oven 350°F and butter 9-inch deep dish pie pan or 9” square cake pan.


Step 2: In bowl, whisk together the flour, baking powder and salt. Set aside.


Step 3: In the bowl of an electric mixer, beat the butter and 1 cup of sugar until pale and fluffy. Add the egg and vanilla and beat on low until combined. Add the flour mixture, alternating with the milk, and beat on low until smooth.


Step 4: Transfer the batter to the prepared pan and smooth. Cover the batter with a single layer of the diced rhubarb. Sprinkle with 3 tablespoons of sugar.


Step 5: Bake for 10 minutes, then reduce the heat to 325°F and bake until the cake is lightly golden, and the tester comes out clean, about an hour or so.


I have served the cake with fresh whipped cream sweetened with maple syrup.


This cake can be prepared by substituting the type of fruit, I like to use what is in season. The amount of sugar for garnishing can be reduced to 2 tablespoons if using fruit that contains more natural sugar like berries or stone fruit.




Bon Appetit

Jennifer Sands, Executive Sous-Chef