Ingredients
Scale
- 1 pound rhubarb, leaves removed, cut into 9-inch pieces (for the center) and 6-inch pieces
- 1 vanilla bean
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1 teaspoon lemon or Meyer lemon zest
- Pinch kosher salt
- 1 cup all-purpose flour
- 1 cup rye flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk, at room temperature
- Lightly sweetened whipped cream or ice cream for serving
Instructions
- Split the vanilla bean and scrape out the seeds.
- Combine sugar, butter, vanilla seeds, lemon zest, and salt in a skillet and heat until melted.
- Add rhubarb and cook gently until tender.
- Arrange rhubarb in cake pan and drizzle with syrup.
- Whisk together dry ingredients in a bowl.
- Cream butter and sugar until light and fluffy.
- Incorporate eggs and vanilla, mixing well.
- Alternate adding dry ingredients and buttermilk until just combined.
- Pour batter over rhubarb and smooth out the top.
- Bake at 375°F until golden and a tester comes out clean.
- Cool, invert onto a platter, and serve with cream or ice cream.
Notes
For the best texture, use fresh, firm rhubarb.
Ensure all ingredients are at room temperature.
Do not skip the cooling step to maintain the cake structure.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg