Description
A delightful dessert that combines sweet and tangy flavors, featuring rhubarb and honey, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 2 cups, chopped (about 250 g) fresh rhubarb
- ½ cup (120 ml) honey
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon (5 g) baking powder
- ½ teaspoon (2 g) salt
- Sea salt for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper.
- Rinse the rhubarb stalks under cold water, then chop them into small pieces, about ½ inch in size. Set aside.
- In a large mixing bowl, combine the softened unsalted butter and honey. Beat them together on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold the chopped rhubarb into the batter using a spatula.
- Transfer the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Sprinkle sea salt over the top before serving.
- Slice the cake into squares and enjoy it warm or at room temperature.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Maple syrup or agave nectar can be used in place of honey for a vegan option.
- Replace unsalted butter with coconut oil or a vegan butter alternative for a dairy-free cake.
- Consider incorporating spices like cinnamon or nutmeg into the batter for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Salted Honey Rhubarb Cake, dessert, rhubarb, honey, baking