by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:15minutes Cook Time:45minutes Total Time:1hour Calories: 226kcal Author: Anne Carter
Mixing Bowl Whisk Spatula Measuring Cups Cooling Rack
1/2 cup half-and-half cream, or buttermilk 1 tsp lemon juice 1/2 cup unsalted butter at room temperature 1 cup granulated sugar plus 2 tsp for sprinkling 1 large egg at room temperature 1 1/2 tsp vanilla extract
1. Preheat the oven to 350°F and lightly butter a 9×9 square baking pan. 2. Stir lemon juice into half and half and set aside. 3. Cream soft butter and sugar until fluffy, then beat in egg and vanilla. 4. Toss rhubarb with 1 tablespoon of flour.
5. Whisk together remaining flour, baking powder, and salt, then blend half into the butter mixture. Add all of the half and half, then the rest of the flour mixture, blending until just combined. Fold in rhubarb. 6. Spread batter into the prepared pan, sprinkle with sugar, and bake for 40-45 minutes until golden and a toothpick comes out clean. Cool before cutting.