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Rhubarb Lavender Cake
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Servings:
12
Author:
30
45
Course:
Dessert
Cuisine:
American
Keywords:
lavender cake
rhubarb cake
lavender syrup
🧂 Ingredients
1+1/2 lbs
fresh rhubarb
1+1/2 cups
all-purpose flour
2 teaspoons
baking powder
1/2 teaspoon
salt
9 tablespoons
butter
3/4 cup
white granulated sugar
1 teaspoon
pure vanilla extract
1 tablespoon
freshly grated lemon zest
3
eggs
3 tablespoons
lavender syrup
recipe below
1/4 cup
dried lavender buds
plus some for garnish if desired
1 tablespoon
breadcrumbs
Powder sugar for dusting the top of the cake
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Instructions
1
Preheat the oven to 350 degrees F.
2
Trim off all the rough ends of the rhubarb. rinse the rhubarb and pat dry. Cut
the rhubarb stalks into 2-3 inch pieces. Set aside.
3
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
4
Beat the butter and the sugar together until creamy. Add the vanilla and beat
until combined. Mix in the lemon zest.
5
Add the eggs, one at a time until thoroughly combined.
6
Mix in the lavender syrup.
7
Add the dry ingredients to the batter in thirds until just combined.
8
Mix in the dried lavender.
9
Grease an 8×11 inch pan. Sprinkle the bread crumbs evenly over the bottom of the
pan.
10
Transfer the batter to the pan. use a spatula to even out the top of the batter.
11
Push the cut rhubarb into the batter evenly distributing the pieces throughout
the cake. Make sure some are showing on the top of the cake.
12
Place in the oven and bake for 45 minutes or until a knife inserted in the
center of the cake comes out clean.
13
Remove the pan from the oven and transfer to
14
Let cool completely before sprinkling with powdered sugar. Garnish with extra
lavender buds. Cut and serve.
15
Heat 1/4 cup white granulated sugar and 1/4 cup of water in a small saucepan.
16
Stir until the sugar has dissolved. Add 1 teaspoon dried lavender buds.
17
Remove from heat. Let cool completely.
18
Strain and refrigerate.
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