INGREDIENTS
- 3 cups rhubarb cut into 1 inch pieces
- 2 tbsp maple syrup
- 1 orange juiced and zested
- 6 tbsp unsalted butter cold and cubed
- 1 1/2 cups cake flour
- 6 tbsp sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs beaten
- 1 large egg yolk
- 3/4 cup buttermilk
- 2 tsp vanilla extract
METHOD
- Preheat the oven to 350F.Grease and line a 9-inch cake pan with parchment paper.
- In a bowl, add rhubarb, maple syrup, orange juice and zest. Mix well and set aside.
- In the bowl of a stand mixer, add butter, flour, sugar, baking soda, baking powder and salt.
- Using the paddle attachment, mix on medium-low speed until the mixture has a wet sand texture.
- In a bowl, combine the eggs, yolk, buttermilk, and vanilla. Mix well.
- Add the liquid mixture to the dry and beat on medium-high speed, until light and fluffy.
- Add the rhubarb mixture to the cake pan and spread evenly to cover the bottom. Pour the batter over the rhubarb.
- Bake until the top is golden and the cake springs back, about30-35 minutes.
- Let the cake cool on a wire rack, for about 10minutes, before inverting it onto a large serving plate.