Recently at work I hosted a rhubarb canning program. While the rhubarb processed in the hot water bath canner, we all ate this cake, and were very happy about it!

• 4 tablespoons unsalted butter, melted and cooled to room temperature, plus more for greasing the pan
• 1 1/2 cups sugar, plus 1 tablespoon for sprinkling and more for ‘flouring’
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 large egg yolk
• 1/4 cup sour cream
• 1 tablespoon vanilla extract
• zest from one lemon
• 13 ounces rhubarb stalks, cut in half or thirds lengthwise if thick, then cut crosswise into 2-inch pieces

Grease a 9″ springform and ‘flour’ the pan using sugar – sprinkle extra sugar into the pan and shake/turn the pan to coat all over inside.

In a medium bowl, whisk together the flour, baking powder, and salt in a medium bowl, and set aside. In a large bowl, whisk together the eggs, egg yolk, and 1 1/2 cups sugar by hand until pale and thick, about 1 minute, and set aside. In a small bowl, whisk together the butter, sour cream, vanilla, and zest.

Whisk the butter mixture into the egg mixture until just combined.

Add the flour mixture and gently fold in until smooth.

Pour into the pan, then chill in the refrigerator for 20 minutes.

Meanwhile, preheat the oven to 350 degrees.

Gently place the rhubarb on the surface of the batter, layering at much as needed to get it all on top. Sprinkle the remaining tablespoon of sugar over the top.

Bake until golden on top, and a bit browned at the edges, about 45 minutes.

Remove from the heat and cool on a wire rack for 10 minutes. Run a knife around the inside edge of the pan, remove the wall of the pan, and let cool completely on the rack until ready to eat.

Rhubarb Custard Cake

Just barely adapted from Bon Appetit.

• 4 tablespoons unsalted butter, melted and cooled to room temperature, plus more for greasing the pan
• 1 1/2 cups sugar, plus 1 tablespoon for sprinkling and more for ‘flouring’
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 large egg yolk
• 1/4 cup sour cream
• 1 tablespoon vanilla extract
• zest from one lemon
• 13 ounces rhubarb stalks, cut in half or thirds lengthwise if thick, then cut crosswise into 2-inch pieces

Grease a 9″ springform and ‘flour’ the pan using sugar – sprinkle extra sugar into the pan and shake/turn the pan to coat all over inside.

In a medium bowl, whisk together the flour, baking powder, and salt in a medium bowl, and set aside. In a large bowl, whisk together the eggs, egg yolk, and 1 1/2 cups sugar by hand until pale and thick, about 1 minute, and set aside. In a small bowl, whisk together the butter, sour cream, vanilla, and zest.

Whisk the butter mixture into the egg mixture until just combined. Add the flour mixture and gently fold in until smooth. Pour into the pan, then chill in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 350 degrees.

Gently place the rhubarb on the surface of the batter, layering at much as needed to get it all on top. Sprinkle the remaining tablespoon of sugar over the top. Bake until golden on top, and a bit browned at the edges, about 45 minutes. Remove from the heat and cool on a wire rack for 10 minutes. Run a knife around the inside edge of the pan, remove the wall of the pan, and let cool completely on the rack until ready to eat.