Posted by: marthabernie | May 8, 2018


In Europe, they are “forcing” rhubarb to grow in sheds that are kept completely in the dark and harvested by candlelight.  This keeps the stalks pink and they don’t turn green.  Have not seen anything like that here, but I am sure it won’t be long….


Butter and flour a 9 inch springform pan.  Whisk one cup all purpose flour, 3/4 teaspoon baking powder and 1/2 teaspoon kosher salt in a medium bowl.  Whisk 2 large eggs, one large egg yolk, and 1-1/2 cups sugar in a large bowl until very pale and thick, about one minute.  Whisk in 4 tablespoons melted unsalted butter, 1/4 cup sour cream, 2 tablespoons dark rum and 2 teaspoons finely grated lemon zest.  Add dry ingredients and fold until smooth; scrape into prepared pan.  Arrange 12 oz rhubarb stalks over batter, trimming as needed to fit.  Sprinkle with sugar and bake in a 350 degree F preheated oven until golden brown, about 45 to 55 minutes.  Transfer pan to a wire rack and let cake cool ten minutes.  Slide a knife around sides to loosen; unmold.  Slide cake onto rack and let finish cooling.

Cake can be baked one day ahead.  Store tightly wrapped at room temperature.  Eight servings.

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