LEMON RHUBARB TUBE CAKE RECIPE
This
dessert practically screams summer. The fresh lemon flavor in the cake and the
tart rhubarb topping are just so refreshing.
Prep
Time : 35 mins
Bake
Time : 50 mins + cooling
Servings : 12
INGREDIENTS
·
3
medium lemons
·
1
cup butter, softened
·
2
cups sugar
·
3
large eggs, room temperature
·
3
cups all-purpose flour
·
1
teaspoon baking powder
·
1/2
teaspoon baking soda
·
1/2
teaspoon salt
·
1
cup buttermilk
RHUBARB TOPPING
·
1
cup sugar
·
1
cup sliced fresh or frozen rhubarb
·
1
cup halved fresh strawberries
·
Confectioners'
sugar, optional
INSTRUCTIONS
· Preheat
oven to 350°. Grease and flour a 10-in. fluted tube pan. Finely grate enough
zest from lemons to measure 2 tablespoons. Cut lemons crosswise in half;
squeeze juice from lemons.
· In
a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Beat in lemon juice and zest. In
another bowl, whisk flour, baking powder, baking soda and salt; add to creamed
mixture alternately with buttermilk, beating well after each addition.
· Transfer
batter to prepared pan. Bake until a toothpick inserted in the center comes out
clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to
cool.
· Meanwhile,
for topping, combine sugar and rhubarb in a small saucepan. Bring to a boil;
reduce heat. Simmer until rhubarb is almost tender, 8-10 minutes. Add halved
strawberries; cook until strawberries and rhubarb are softened. Serve with
cake. If desired, dust with confectioners' sugar.
Test Kitchen Tip
·
Try
replacing the strawberries with chopped apples for a uniquely different flavor
twist!
NUTRITION
1
slice with 1/4 cup sauce: 481 calories, 17g fat (10g saturated fat), 88mg
cholesterol, 371mg sodium, 78g carbohydrate (53g sugars, 2g fiber), 6g protein.
Recipe
from tasteofhome.com
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