Rhubarb and lavender might seem like an odd couple However, they complement each other beautifully. Rhubarb brings a tart, fruity punch, while lavender adds a floral, aromatic twist. Together, they create a flavor profile that’s unique and utterly delicious.
Homemade Lavender Syrup:
One of the secrets to this cake’s delightful aroma is homemade lavender syrup. Making this syrup is a breeze. All you need are dried lavender buds, sugar, and water. Bring equal parts of water and sugar to a boil. Then, add dried lavender buds. Let it simmer for about 10 minutes. Then remove it from the heat. Finally, let it cool and train out the buds. Now you have lavender simple syrup.
This recipe is a riff on one I found in a German cooking magazine. Consequently, there is less sugar in this cake than in most American versions.
Now, back to the cake. Before baking, press rhubarb stalk pieces into the batter. This ensures that every bite has a pop of tart rhubarb goodness. Frankly, this is the best part. There is no fuss, no muss with the rhubarb. You don’t have to cook it down or chop it into tiny pieces. Just push those stalks into the lavender-scented cake batter before baking.
Once the cake has cooled, it’s time for the finishing touches. Dust it with a generous amount of powdered sugar. For an extra touch of elegance, scatter a few dried lavender buds on top. Not only do they add a lovely visual element, but they also give a hint of the lavender flavor to come.
So, next time you’re thinking of baking something special, give Rhubarb Lavender Cake a try. It’s a dessert that’s sure to impress with its unique flavor combination and delightful presentation. Remember, the real secret is in that homemade lavender syrup. Happy baking!
Rhubarb Lavender Cake
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
Instructions
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Preheat the oven to 350 degrees F.
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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.
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In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
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Beat the butter and the sugar together until creamy. Add the vanilla and beat until combined. Mix in the lemon zest.
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Add the eggs, one at a time until thoroughly combined.
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Mix in the lavender syrup.
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Add the dry ingredients to the batter in thirds until just combined.
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Mix in the dried lavender.
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Grease an 8×11 inch pan. Sprinkle the bread crumbs evenly over the bottom of the pan.
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Transfer the batter to the pan. use a spatula to even out the top of the batter.
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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.
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Place in the oven and bake for 45 minutes or until a knife inserted in the center of the cake comes out clean.
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Remove the pan from the oven and transfer to
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Let cool completely before sprinkling with powdered sugar. Garnish with extra lavender buds. Cut and serve.
To Make Lavender Syrup:
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Heat 1/4 cup white granulated sugar and 1/4 cup of water in a small saucepan.
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Stir until the sugar has dissolved. Add 1 teaspoon dried lavender buds.
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Remove from heat. Let cool completely.
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Strain and refrigerate.
Like this Rhubarb Lavender Cake? Also, check out some of these other recipes:
BUTTERY HAZELNUT SPÄTZLE
RHUBARB RASPBERRY STREUSEL CAKE
LAVENDER LEMON STREUSEL BUTTERMILK CAKE
1 comment
What an easy and flavorful cake. I find that too many dessert recipes call for more sugar than is really needed and I'm sure I would like your rhubarb cake.