For a taste of summer, try this dessert. The cake's fresh lemon flavor and tart rhubarb topping are so refreshing. —Courtney Stultz, Weir, Kansas
Lemon Rhubarb Tube Cake
Lemon Rhubarb Tube Cake
Prep Time
35 min
Cook Time
50 min
Yield
12 servings
Ingredients
- 3 medium lemons
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- RHUBARB TOPPING:
- 1 cup sugar
- 1 cup sliced fresh or frozen rhubarb
- 1 cup halved fresh strawberries
- Confectioners' sugar, optional
Directions
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Finely grate enough zest from lemons to measure 2 tablespoons. Cut lemons crosswise in half; squeeze juice from lemons to measure 1/4 cup. Save remaining juice for another use.
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and zest. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Transfer batter to prepared pan. Bake until a toothpick inserted near the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack.
- Meanwhile, for topping, combine sugar and rhubarb in a small saucepan. Bring to a boil; reduce heat. Simmer until rhubarb is almost tender, 8-10 minutes. Add halved strawberries; cook until strawberries and rhubarb are softened. Serve with cake. If desired, dust with confectioners' sugar.
Nutrition Facts
1 piece with 1/4 cup sauce: 481 calories, 17g fat (10g saturated fat), 88mg cholesterol, 371mg sodium, 78g carbohydrate (53g sugars, 2g fiber), 6g protein.
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