Rhubarb Cake

Strikingly beautiful, rhubarb is severely overlooked when it comes to spring produce. Not only does the tart flavor give the perfect balance to sweet treats, but the vibrant color turns any dessert into a spring-worthy centerpiece. This cake takes full advantage of rhubarb’s beautiful color and structure. The stalks bake right into the cake, becoming soft and jammy, and surrounded by a crunchy sugary crust. It’s quick and simple—more like a snacking cake—meaning you can eat it with your hands if you so desire. It’s great as an afternoon treat with coffee or tea, and definitely impressive enough as a dessert for guests. Here's how to make it: 

Top tips for making rhubarb cake:
— Pick the best looking rhubarb. Because our rhubarb stalks are the main event of this cake’s presentation, make sure to select the nicest-looking rhubarb stalks. Leave those for your decoration, and slice the rest for the filling.
— Trim as needed. If your stalks are too long to fit across your cake, feel free to trim as needed! Similarly, feel free to decorate this cake as you please. Prefer more rhubarb? Add more stalks to cover the entirety of the cake.
— Be generous with the sugar. One of the best parts of this cake is the sugar topping—don’t skimp on it. The sprinkled sugar gives the rhubarb a sweet boost and the cake an added texture that truly takes this dessert over the top. 

Serving ideas.
This cake is completely delicious as is, but if you want to turn this snacking cake into a full-on dessert, feel free to top it with some homemade whipped cream, vanilla ice cream, or even sugared strawberries for double the fruity fun. 

Storage.
If you manage to have any leftovers, store them in an airtight container at room temperature for around 3-4 days. 

Have you made this yet? Let us know how it went in the comments below!