Lemon Rhubarb Tea Cake
It’s spring which means my rhubarb is out. I’ve made strawberry rhubarb scones before which is always a hit but my strawberries haven’t started yet. This tea cake actually uses a donut batter so technically I could have fried it into donuts… but that’s an idea for another day. The tanginess of the rhubarb plus the hint of lemon is delicious with some butter, whipped cream, or cinnamon sugar. I was going to make some custard cream to go with it… but more than three quarters disappeared within moments of me setting it out on the table. My kids went crazy for it, but that probably has to do with the fact that I had them collect the ruby rhubarb stalks this morning and they are eager to try what they put their hard work into.
I threw in some lemon powder from lemons I dehydrated the other day (when I was experimenting with how to make them last), which is quite a godsend for baking. Between that and my preserved lemon puree, I should be all set with lemony goodness for both the sweet and savory.
Recipe
- 1.5 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup chopped rhubarb
- 1/2 cup sugar
- 1 large egg
- 1/3 cup melted butter
- 1/3 teaspoon salt
- 1/2 cup milk
- 1 teaspoon lemon zest (or lemon powder)
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat oven to 425 degrees Fahrenheit.
- Combine the dry ingredients and mix well. Combine the wet ingredients and beat until smooth.
- Add everything together until the batter is formed and put into a cake pan. Bake for about 16-20 minutes, until a toothpick in the middle comes up clean.
- Remove from oven, allow to cool. Serve with powdered cinnamon sugar, whipped cream and berries, or as is.