Recipe Index

Ingredients

• Nonstick vegetable oil spray
• 2 large eggs, room temperature
• ⅔ cup buttermilk, room temperature
• 2 Tbsp. vegetable oil
• 1 Tbsp. vanilla extract
• ½ cup (1 stick) unsalted butter, room temperature
• 1⅔ cups all-purpose flour
• 1 cup plus 3 Tbsp. (8½ oz) granulated sugar, divided
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
• 1½ tsp. baking powder
• ¼ tsp. baking soda
• 1 tsp. finely grated lemon zest
• 2 large rhubarb stalks (about 8 oz.), trimmed, thinly sliced on a diagonal (about 3 cups)
• 3 Tbsp. strawberry jam, preferably seedless
• ¼ cup toasted sliced almonds (optional)
• Whipped cream or vanilla ice cream (for serving)
• A 9"-diameter springform pan

Method

1. Heat the oven to 350°F, set parchment across the base of a 9-inch springform pan, clamp the collar over it, and spray the parchment and sides.
2. Whisk the eggs, buttermilk, vegetable oil and vanilla extract together in a medium bowl.
3. Beat the butter with the flour, 1 cup plus 2 tablespoons of the sugar, salt, baking powder, baking soda and lemon zest, starting low and rising to medium, for 1 to 2 minutes until fine crumbs form.
4. Stream the egg mixture into the crumbs with the motor running and beat for about a minute until no dry flour pockets remain.
5. Scrape the batter into the pan, smooth it level, and arrange the rhubarb slices over the top in a single slightly overlapping layer, then sprinkle the remaining tablespoon of sugar across them.
6. Bake the cake for 45 to 55 minutes until a tester in the centre comes out clean, then set the pan on a wire rack.
7. Heat the strawberry jam for 15 to 20 seconds until liquid and hot, brush it over the warm cake, and sprinkle the toasted sliced almonds around the edges if using them.
8. Unmold the cooled cake and serve slices with whipped cream or vanilla ice cream.

Cook: 20 minutes · Total: 1 hour 20 minutes (plus cooling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data