Brown Butter Rhubarb Cake

Makes One 9-inch cake, Serves 4-6

Ingredients

• ¾ cup (12 tablespoons) unsalted butter

• 2 large eggs

• 1 cup sugar, plus more for sprinkling

• Zest of 2 lemons

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon kosher salt

• 3 stalks rhubarb

Directions

1. Preheat the oven to 350˚F. Grease a 9-inch springform pan.

2. Add the butter to a small saucepan over medium-high heat, twirling the pan occasionally until the butter melts and becomes foamy. Reduce the heat to low and continue cooking until the butter is golden brown and smells nutty, about 3 minutes. Remove the pan from the heat and cool for at least 5 minutes before using.  

3. In a large bowl, add the eggs and beat with a hand mixer. Add the sugar and beat until light and fluffy, about 2 minutes. 

4. Add the browned butter, lemon zest, and vanilla, and beat to combine. 

5. Add the flour, baking powder, and salt, and beat until just combined.

6. On a cutting board, trim the rhubarb to fit the size of your springform pan. 

7. Transfer the batter to the springform pan. Place the rhubarb stalks directly onto the batter and sprinkle with sugar. 

8. Bake until golden brown and puffy, about 40 minutes. 

9. Let the cake cool to room temperature before removing from the springform pan to enjoy.