Rhubarb Lunar Cake
Delight your taste buds with the enchanting Rhubarb Lunar Cake, a luscious fusion of tart rhubarb and buttery sweetness that’s perfect for any occasion. This beautifully rustic dessert features a moist, tender crumb infused with hints of vanilla and topped with vibrant rhubarb arranged in a celestial circular pattern. With minimal prep time and simple ingredients, it’s an accessible yet show-stopping bake that strikes the perfect balance between tangy fruit and delicate sweetness. Finished with a dusting of powdered sugar, this visually stunning cake is ideal for spring gatherings or as a unique teatime treat. Whether you’re a seasoned baker or new to rhubarb, this recipe is your ticket to mastering a dessert that’s both artful and irresistibly delicious.
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Recipe Information
Ingredients
- 300 grams Fresh rhubarb
- 150 grams Granulated sugar
- 120 grams Unsalted butter
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 Eggs
- 1 teaspoons Vanilla extract
- 120 milliliters Whole milk
- 30 grams Powdered sugar
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
Wash and trim the rhubarb stalks, then cut them into 1-inch pieces. Set aside.
In a medium mixing bowl, cream the butter and granulated sugar together until the mixture is light and fluffy, approximately 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Arrange the rhubarb pieces on top of the batter in a circular pattern, lightly pressing them into the batter.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, lightly dust the top with powdered sugar before serving. The cake is now ready to enjoy!
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2261 mg | 98% | |
| Total Carbohydrate | 360.5 g | 131% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 190.9 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 504 mg | 39% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1373 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
