Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Rhubarb Tea Cakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 8 Chopped rhubarb is mixed into the batter of this tea cake, which is topped with whipped cream and syrupy bits of poached rhubarb. Ingredients For the cakes 1 ½ cups all-purpose flour ½ teaspoon coarse salt ¼ teaspoon baking powder ¼ teaspoon baking soda 1 stick (½ cup) unsalted butter, room temperature, plus more for pans 1 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract ½ cup sour cream 8 ounces rhubarb, cut into ¼-inch dice (2 cups) For the rhubarb and syrup 1 vanilla bean, halved lengthwise 1 cup water 1 cup granulated sugar 4 ounces rhubarb, cut into ¼-inch dice (1 cup) Whipped cream, for serving Directions For the cakes: Preheat oven to 350 degrees. Butter eight 4-by-2 1/2-inch mini loaf pans. Line with parchment cut to fit. Butter parchment. Whisk together flour, salt, baking powder, and baking soda. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Add flour mixture in 2 additions, alternating with sour cream. Stir in rhubarb. Divide batter among pans. Place on a rimmed baking sheet. Bake until a toothpick comes out clean, about 40 minutes. Remove from sheet, and let cool in pans on a wire rack. (Cakes can be stored in airtight containers for up to 3 days.) For the rhubarb and syrup: Using the tip of a paring knife, scrape vanilla seeds into a saucepan, reserving pod for another use. Add water and sugar, and bring to a simmer, stirring to dissolve sugar. Remove from heat, and stir in rhubarb. Let cool. Remove rhubarb with a slotted spoon, and reserve. Return liquid to a simmer, and cook until reduced by half, 5 to 8 minutes. Let cool slightly, then return rhubarb to syrup. (Rhubarb can be refrigerated in syrup for up to 1 week; bring to room temperature or gently reheat before serving.) To serve, spoon a generous amount of whipped cream over each cake, and top with rhubarb and syrup. Rate it Print