Rhubarb Lavender Cake
Ingredients
- 1+1/2 lbs fresh rhubarb
- 1+1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 9 tablespoons butter
- 3/4 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon freshly grated lemon zest
- 3 eggs
- 3 tablespoons lavender syrup recipe below
- 1/4 cup dried lavender buds plus some for garnish if desired
- 1 tablespoon breadcrumbs
- Powder sugar for dusting the top of the cake
Instructions
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Preheat the oven to 350 degrees F.
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Trim off all the rough ends of the rhubarb. rinse the rhubarb and pat dry. Cut the rhubarb stalks into 2-3 inch pieces. Set aside.
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In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
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Beat the butter and the sugar together until creamy. Add the vanilla and beat until combined. Mix in the lemon zest.
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Add the eggs, one at a time until thoroughly combined.
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Mix in the lavender syrup.
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Add the dry ingredients to the batter in thirds until just combined.
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Mix in the dried lavender.
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Grease an 8×11 inch pan. Sprinkle the bread crumbs evenly over the bottom of the pan.
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Transfer the batter to the pan. use a spatula to even out the top of the batter.
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Push the cut rhubarb into the batter evenly distributing the pieces throughout the cake. Make sure some are showing on the top of the cake.
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Place in the oven and bake for 45 minutes or until a knife inserted in the center of the cake comes out clean.
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Remove the pan from the oven and transfer to
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Let cool completely before sprinkling with powdered sugar. Garnish with extra lavender buds. Cut and serve.
To Make Lavender Syrup:
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Heat 1/4 cup white granulated sugar and 1/4 cup of water in a small saucepan.
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Stir until the sugar has dissolved. Add 1 teaspoon dried lavender buds.
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Remove from heat. Let cool completely.
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Strain and refrigerate.
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1 comment
What an easy and flavorful cake. I find that too many dessert recipes call for more sugar than is really needed and I'm sure I would like your rhubarb cake.