Rhubarb Snack Cakes
MAKES
About 6 mini loaves, depending on the size of your pans (mine are 5 1/2 x 2 inch / 14 x 5 cm)
TAKES
Prep time: 45 minutes
Cook time: 45 minutes
Total: 1 hour 30 minutes
✻ ABOUT THIS RECIPE
A sweet little snack cake baked in miniature loaf pans. Essentially a pound cake, the interior crumb is dense and moist. Each loaf is topped with strips of raw rhubarb, then generously sprinkled with sugar. In the oven, the rhubarb becomes perfectly tender and jammy while the cakes bake, forming an incredible combination that’s somewhere between cake and fruity scone that I just love.
INGREDIENTS
255 g / 3 large stalks rhubarb
113 g / ½ cup unsalted butter, at room temperature
198 g / 1 cup granulated sugar, plus more for finishing
106 g / ½ cup light brown sugar
170 g / 3 large eggs, at room temperature
10 g / 2 teaspoons vanilla extract
210 g / 1 ¾ cup all purpose flour
2 g / ½ teaspoon fine sea salt
150 g / ⅔ cup sour cream
More Rhubarb Love:
METHOD
1. Preheat the oven to 350°F / 175°C. Grease 6 mini loaf pans with butter or nonstick spray.
2. Cut the rhubarb to fit snugly inside the loaf pan, going across the shorter side. I needed 6 pieces per pan – you want to cover the pan nearly all the way across, if possible.
3. In the bowl of an electric mixer, cream the butter, sugar, and brown sugar until light and fluffy, 4-5 minutes.
4. Add the eggs one at a time, mixing well to incorporate and scraping well after each addition. Add the vanilla and mix to combine.
5. In a medium bowl, whisk the flour, baking soda, and salt to combine. Add half of the flour mixture to the mixer and mix to combine.
6. Add the sour cream to the mixer and mix to combine. Add the remaining flour mixture and mix just until incorporated.
7. Divide the batter evenly between the prepared pans. Top each with rhubarb strips – place snugly in the pan all the way across and press lightly into the batter.
8. Sprinkle the top of the rhubarb generously with granulated sugar.
9. Bake the cakes until a toothpick inserted into the center comes out clean, 35-45 minutes. If the pans are ceramic or metal, let the cakes cool for 10-15 minutes inside the pans, then invert onto a cooling rack to cool completely. If the pans are disposable, cool the cakes completely
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
