It’s rhubarb season! And as my friend Susan will tell you, “everyone should eat more rhubarb.” Why not, when it’s so easy to make this sweet little cake highlighting summer’s best?
I’ve seen this described as rhubarb “tres leches” cake, and although it actually only contains dos leches, the fruit and cream do sink to the bottom and create a delectable custard. We demolished several slices with friends recently and continued picking at pan scraps and “shaving” off corners to make the rest “more uniform.” I take that as a good sign.
When the sight of neon pink and green stalks at the market finally proves irresistible, be sure to make this cake. Enjoy! And happy summer!
-1 1/4 (scant) c. all-purpose flour
-1 1/2 tsp. baking powder
-1/2 tsp. salt
-3/4 c. sugar
-1/4 c. oil
-2/3 c. milk
-1 tsp. vanilla extract
Fruit & custard layer:
-2 c. chopped rhubarb (about 3 large stalks)
-1/2 c. sugar
-1 c. whipping cream
1. In a medium bowl, toss rhubarb with the 1/2 cup sugar. Set aside. Preheat oven to 350F. Grease and flour an 8-in. round baking pan or large glass/ceramic baking dish.
2. Prepare cake batter: whisk together flour, salt, sugar, and baking powder in a medium bowl. In a larger bowl, mix eggs, vanilla extract, oil, and milk. Slowly mix dry ingredients into wet until thoroughly combined.
3. Pour cake batter into prepared pan. Scatter chopped rhubarb and juices evenly across the top. Pour the cream over top.
4. Bake 55-60 min. at 350F until cake springs back when touched.
Best served the next day, but good luck waiting. You can double this recipe and make it in a 13×9-in. pan.