Ingredients Jump to Instructions ↓

  1. 1/2 cup (1 stick) unsalted butter, melted

  2. 1 cup all-purpose flour

  3. 1/2 cup sugar

  4. 1/2 teaspoon coarse salt

  5. 3 cups (1 1/2 sticks) unsalted butter, room temperature, plus more for pan

  6. 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/4 inch thick

  7. 1 3/4 cups sugar

  8. 1 1/2 cups all-purpose flour

  9. 1 1/2 teaspoons baking powder

  10. 1 1/2 teaspoons coarse salt

  11. 2 large eggs

  12. 1 teaspoon finely grated lemon zest

  13. 1 tablespoon freshly squeezed lemon juice

  14. 1 cup sour cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Make the topping: Stir together butter, flour, sugar, and 1/2 teaspoon salt until moist and crumbly.

  3. Make the cake: Butter a 9-inch round cake pan (3 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.

  4. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in zest and juice. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.

  5. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.


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