Rhubarb Spoon Cake
Rhubarb spoon cake has delicious, tart compote that is swirled into a simple cake batter for the tastiest of summer cakes.
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Ingredients
Rhubarb Compote
- 500 g rhubarb 4 cups, cut into 1-inch pieces
- 150 g granulated sugar ¾ cup
- 1 lemon, juiced
- 2 tsp arrowroot powder or corn starch
Cake Batter
Wet Ingredients
- 113 g unsalted butter ½ cup or 1 stick, melted (plus additional for greasing pan)
- 100 g granulated sugar ½ cup
- 1 large egg
- 1 tsp vanilla extract
- 115 g whole milk ½ cup
- 60 g sour cream ¼ cup
Dry Ingredients
- 125 g all-purpose flour 1 cup, spoon and level, (plus additional for dusting pan)
- 2 tsp baking powder
- ½ tsp sea salt
Garnish with whipping cream and honey
Instructions
Prepare
- Preheat the oven to 400°F/205°C.
- Coat a 10-inch cast iron pan with 1 tbsp butter. Sprinkle in 2 tbsp of flour and tilt the pan until the flour covers the butter. Dump out any excess flour.
Rhubarb Compote
- First, clean the rhubarb stalks with cold water to remove any dirt, trim the ends of the stalks and leaves, and discard. With a sharp knife and wooden cutting board, cut the rhubarb into 1-inch pieces.
- Add 500 g(4 cups) rhubarb, 150 g (¾ cup) sugar, 2 tsp arrowroot powder, and the juice of one lemon into a medium, heavy-bottomed saucepan, stirring to combine the ingredients. Place the saucepan on the stove over medium heat. Soon, the rhubarb will start to release its juices and break down into a soft compote.
- Cook for 8-10 minutes or until all of the chunks of rhubarb have cooked down. Remove from the heat to cool to room temperature while you mix the cake batter.
Cake Batter
- Next, add 113 g (½ cup) melted butter, 100 g (½ cup) sugar, 1 tsp vanilla, 115 g (½ cup) whole milk, 60 g (¼ cup) sour cream, and 1 large egg into a large bowl and combine with a whisk until all of the ingredients are mixed.
- Whisk 125 g (1 cup) flour, ½ tsp salt, and 2 tsp baking powder in a separate medium bowl.
- Add the dry ingredients to the wet ingredients and mix until just combined. Don't overmix!
Assemble the Cake
- Spoon ⅔ of the compote into the greased skillet. With the back of a spoon, spread the compote into an even layer, making sure to reach the sides of the pan.
- Spoon the cake batter over the compote. Carefully spread the cake batter, doing your best not to disrupt the compote.
- Dollop the remaining compote evenly on top of the batter. Use a butter knife to swirl the compote into the cake batter.
Bake and Serve
- Place the cake into the oven and bake for 25-27 minutes. The cake is done when a toothpick or cake tester inserted into the middle of the cake comes out clean and the top of the cake is a lovely golden brown hue.
- Serve the cake warm directly from the skillet with a heaping scoop of whipped cream and drizzle one or two tablespoons of honey over the top.
Notes
This cake is best the day it's baked and will slowly become softer as the cake sits due to the high moisture content of the cake and compote
Allow the cake to cool completely. Cover the pan with plastic wrap or transfer any remaining cake to an airtight container. Store at room temperature for up to 2 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 326kcalCarbohydrates: 47.3gProtein: 3.7gFat: 14.3gSaturated Fat: 8.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.7gTrans Fat: 0.5gCholesterol: 59.8mgSodium: 272.7mgPotassium: 241.3mgFiber: 1.5gSugar: 33gVitamin A: 520.5IUVitamin C: 5.1mgCalcium: 147.5mgIron: 1.1mg
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