Food & Cooking Recipes Breakfast & Brunch Recipes Rhubarb and Blackberry Snack Cake 3.0 (9) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Yield: Makes one 13 3/4-by-4 1/4-inch cake This sweet-and-tart cake bursting with blackberries and rhubarb is delicious served with coffee. Draining the rhubarb will keep the cake from becoming soggy. Ingredients 4 tablespoons unsalted butter, softened, plus more for pan ½ cup all-purpose flour, plus more for pan 5 ounces rhubarb, cut into ¼-inch-thick slices (scant 1 ½ cups) 1 cup plus 1 tablespoon sugar ½ teaspoon baking powder Pinch of coarse salt 2 large eggs 1 vanilla bean 1 large handful blackberries (about ⅓ cup) Directions Preheat oven to 350 degrees. Butter and flour a 13 3/4-by-4 1/4-inch fluted tart pan with a removable bottom, and set aside. Combine the rhubarb and 1/3 cup sugar in a medium bowl, and allow to sit, stirring occasionally, until the rhubarb has released its juice and the sugar has dissolved, about 45 minutes. Sift the flour, baking powder, and salt into a small bowl; set aside. Cream the butter with 2/3 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, one at a time, beating well after each addition. Slice vanilla bean in half lengthwise. Scrape seeds from pod, and add seeds to the mixture. Beat to combine. Add reserved flour mixture, and beat to combine. Using a rubber spatula, spoon batter into the prepared pan, and spread flat. Strain rhubarb, discarding juice; add blackberries, and toss to combine. Spoon fruit on top of the batter in the pan, sprinkle with remaining tablespoon sugar, place in the oven, and bake until the cake is golden and center is set, about 1 hour. Remove from the oven, and place on a wire rack to cool slightly before removing tart pan. Print