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Parve
Easy
1 Hour
Diets 
When rhubarb is in season, I like to take advantage of those elegant red stalks and bake and cook as much as I can. I developed this recipe and I now have a favorite rhubarb cake, hands down. I plan to try it with pineapple when rhubarb is not in season…. if you do, let me know!
3/4 pound rhubarb, trimmed and cut into 1-and-1/2-inch pieces
1 cup sugar
2 tablespoons butter (or oil)
1 tablespoon fresh lemon juice
1 and 1/2 teaspoons ground vanilla beans
1/2 teaspoon kosher salt
1/2 cup margarine or butter
1/2 cup oil
1/2 cup sugar
2 and 1/2 cups Glicks Flour
2 teaspoons Haddar Baking Powder
1/3 cup orange juice
2 eggs
1 teaspoon lemon zest
Preheat oven to 350 degrees Fahrenheit.
Combine the ingredients for the rhubarb topping in a heavy saucepan and cook until softening, about eight to 10 minutes. Let cool and strain off excess juice.
Meanwhile, beat the margarine or butter with the sugar, add oil, and beat until fluffy and light in color, slow the mixer and add remaining ingredients. Place the rhubarb topping at the bottom of a lined springform pan and spoon batter on top of it, smoothing the top with the back of a spoon.
Bake for 50 minutes. Let cool and flip onto plate.
How Would You
Rate this recipe?
thanks would a 9″ springform work
We haven’t tested it, but it should.
what size springform pan
Estee suggests a 10 inch pan or similar.