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Serves 8

4 cups chopped rhubarb (from about 6 large stalks)

3 cup dark brown sugar

3 cup sugar

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2 teaspoons finely grated lemon zest

1 cup flour

1½ teaspoons baking powder

¼ teaspoon kosher salt

6 tablespoons unsalted butter, softened (plus more for pan)

1 egg

1 teaspoon vanilla extract

½ cup milk

1. Toss together rhubarb, brown sugar, 1
3 cup sugar and 1 teaspoon lemon zest.

2. Whisk together flour, baking powder and salt.

3. Using a stand mixer fitted with the paddle attachment, beat butter and remaining 1
3 cup sugar until light and fluffy, about two minutes. Scrape down sides of bowl. Slide in egg, remaining 1 teaspoon lemon zest and the vanilla extract; beat fluffy again. Scoop in one-third of the flour mixture; mix on low speed just to combine. Pour in half the milk; mix to combine. Repeat, working in remaining doses of flour, milk, flour.

4. Generously butter a 9-inch cake pan (not springform). Scrape in rhubarb and any juices. Scrape in cake batter; smooth top. Slide into a 350-degree oven and bake until golden and a toothpick poked in the center comes out clean, about 35 minutes. Cool 10 minutes. Run a knife around the edge of the pan. Set a serving plate over pan and flip cake, fruit-side up, onto the plate. Nice slightly warm.

— Chicago Tribune, inspired by Bon Appétit

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