Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F
Step 2
Coat an 8-inch pan with vegetable oil spray or butter. I like using a cake pan or a springform pan, but a square pan also works.
Step 3
Whisk the flour, baking powder, cinnamon, and salt; set aside.
Step 4
Using an electric mixer, beat the butter and the 1 cup sugar on medium speed until pale and fluffy, 5 minutes.
Step 5
Add the room-temperature eggs one at a time, beating well. Add the flour mixture and beat on low until well blended.
Step 6
Dump the batter into the prepared pan and spread evenly with your hands or the back of a spoon. The batter is thick.
Step 7
Drop the compote by teaspoon on top of the cake. Swirl compote into the batter with a knife. Lay the rhubarb stalks placing them close together and poking them down with your finger in the batter. YOu can create a design or simply lay them on.
Step 8
Bake until the top is golden and the edges pull away from the pan, and a tester inserted into the center of the cake comes out clean, 50 to 60 minutes.
Step 9
Let cool. and serve with whip cream, ice cream
Your folders
spendwithpennies.com
4.9
(241)
40 minutes
Your folders
rusticfamilyrecipes.com
45 minutes
Your folders
thebestcakerecipes.com
5.0
(1)
35 minutes
Your folders
thebestcakerecipes.com
Your folders
rockrecipes.com
4.3
(38)
40 minutes
Your folders
altonbrown.com
4.0
(368)
Your folders
foodnetwork.com
4.8
(177)
35 minutes
Your folders
altonbrown.com
Your folders
bonappetit.com
3.8
(86)
Your folders
marthastewart.com
3.3
(329)
Your folders
thepioneerwoman.com
4.3
(3)
Your folders
gogogogourmet.com
5.0
(2)
Your folders
browneyedbaker.com
4.4
(25)
55 minutes
Your folders
mybakingaddiction.com
5.0
(2)
40 minutes
Your folders
foodnetwork.com
4.5
(8)
40 minutes
Your folders
bromabakery.com
5.0
(9)
50 minutes
Your folders
cookiesandcups.com
45 minutes
Your folders
tasteofhome.com
4.9
(25)
40 minutes
Your folders
tasteofhome.com
4.3
(17)
55 minutes