This super moist cake can be enjoyed for dessert, but it is also perfect for breakfast or a mid-morning snack as it is not too sweet. I distributed the rhubarb in pieces throughout because I like the more rustic look, but you can always make a fun design on the top!
Rhubarb Tea Cake
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/4 cup flour
- 2 teaspoons baking powder
- 1/4 cup corn starch
- 2 teaspoons vanilla
- 3 stalks rhubarb
- 1 tablespoon melted butter
- 4 teaspoons sugar
Preheat the oven to 350˚F.
Grease an 8 inch spring form pan and cut out a circle of parchment paper to line the bottom.
Wash and cut the 3 stalks of rhubarb into pieces. I cut them into cube sized pieces, but you can cut them however you want (maybe try longer stick-like pieces).
In a medium bowl, beat together butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time while beating.
Add corn starch, flour, and baking soda, and stir to combine. The batter should be thicker than your average cake batter at this point, but it should still be spreadable.
Stir in the rhubarb into the cake batter, but leave a handful to decorate the top.
Pour the mixture into the spring form pan and make sure the batter reaches all the edges. Decorate with the left over rhubarb on top. Brush the cake with melted butter and sprinkle sugar on top to get that beautiful golden brown color.
Bake for about 1 1/2 hours or until a toothpick inserted into the middle of the cake comes out clean.
Let cool completely before serving. Enjoy!