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Rhubarb Cake

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Feasting at home

Total Time

50 minutes

Prep Time

20 minutes

Cook Time

40 minutes

Rating

(30)

Ingredients

8 servings

4 cups rhubarb, cut into ½-inch cubes ( about 1 ¼ lb) Use red pieces for best presentation.
1 1/4 cup sugar -divided (or use half brown sugar)
4 tbsp butter
1 tablespoon fresh lemon juice
2 tsp vanilla extract
pinch salt
4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature
zest from one lemon
¼ teaspoon cardamon
1 1/2 cups finely ground almond flour or meal
1 teaspoon baking powder
1 teaspoon white or cider vinegar
Powdered sugar for sprinkling

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Preparation

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Step 1

375 F Oven

Step 2

Over medium heat, melt butter in a 9-inch cast iron skillet and brush the sides with it. Add rhubarb, ¾ C sugar, lemon juice, vanilla and pinch salt and stir for 2 minutes, just until combined and sugar has dissolved. Turn heat off. Do not continue to cook rhubarb. Drain off half of the syrup and set aside.

Step 3

In a medium bowl, whisk egg yolks with lemon zest, cardamon and ¼ cup sugar, until creamy and sugar has dissolved. Set aside. In a small bowl, whisk almond flour, pinch salt, and baking powder until combined. Add flour mixture to egg mixture and stir to incorporate. You will have a very thick heavy batter at this point.

Step 4

In a stand mixer, whip egg whites on medium high speed, and once you see bubbles, add a pinch of salt and a teaspoon of vinegar . Whip until egg whites have formed soft peaks, then add remaining ¼ cup of sugar a little at a time whipping until medium stiff peaks form.

Step 5

Turn speed down to medium-low and begin spooning in the flour/egg mixture , a heaping spoonful at a time, into the egg whites until it is all combined, scraping down sides as necessary.

Step 6

Arrange the rhubarb evenly on the bottom of the skillet, remembering this will be the top of the dessert. Pour batter over the rhubarb in the skillet and place in a preheated oven, for 30-40 minutes. (While baking, make sure to have a plate or platter ready, what you plan to flip the cake on to.) At 30 minutes, check for doneness by inserting a toothpick or skewer into the middle of the cake. If it comes out clean, it is done. If not, bake a bit longer.

Step 7

Pull from the oven, let it stand 5 minutes, and run a knife along the edges. Place a cake platter or cake stand over the skillet, and invert, gently tapping the bottom of the skillet so it releases.