Lemon
Rhubarb Tube Cake Recipe
For
a taste of summer, try this dessert. The cake's fresh lemon flavor and tart
rhubarb topping are so refreshing.
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
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 to measure 1/4 cup. Save remaining juice for another
use.
In
a large bowl, cream butter and sugar until light and fluffy. Add 1 egg 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.