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  • Writer's pictureSusie Csorsz Brown

Rhubarb Ricotta Cake

Looking for a cake to take to a potluck? To serve for a brunch? To throw together quickly to follow a run-of-the-mill Tuesday evening dinner? Look no further than this yummy cake. Tangy bits of rhubarb, sweet cake, and little flecks of crunchy sugary bits on top. Get your forks ready!

You could sub in any tangy fruit or berry if you don't have rhubarb.

Rhubarb Ricotta Cake

serves 8 - 12


Sweet cake flecked with tangy bits of rhubarb.

1 1/2 cup (150 grams) rhubarb, cut into 1/2-inch pieces (frozen and slightly thawed or fresh)

1 T brown sugar

1/2 tsp cinnamon

1 ½ cups (210 grams) all-purpose flour or 3/4 c a.p. 3/4 c whole wheat

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

3 large eggs

zest from one lemon

1 ½ cups (325 grams) whole-milk ricotta

1/2 teaspoon vanilla extract

1 stick (113 grams) unsalted butter melted

1 T Demerara sugar (or more brown sugar)

1 1/2 T lemon juice


Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan (I used springform), and press a round of parchment paper into the bottom.

In a small bowl, sprinkle rhubarb with brown sugar and cinnamon. Set aside.

In a large bowl, whisk the flour, sugar, baking powder, and salt. In a medium bowl, whisk the eggs, ricotta, lemon zest and vanilla until smooth. Gently stir ricotta mixture into the dry ingredients until just blended. Then fold in the butter, followed by rhubarb mixture. Scrape the batter into the prepared pan, smoothing it evenly. Sprinkle top of batter with Demerara sugar and then lemon juice.

Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cool at least 20 minutes before unmolding. Cool completely before serving. Enjoy!

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