Lemon Rhubarb Tube Cake Recipe



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.


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