The Lost Kitchen’s Rhubarb Spoon Cake | The Kitchen Scout

Name: The Lost Kitchen’s Rhubarb Spoon Cake | The Kitchen Scout
Ingredients: 8 Tablespoons (1 stick) unsalted butter, melted and cooled, plus more for the pan; 1 cup all-purpose flour, plus more for the pan; 2 teaspoons baking powder; 1/2 cup sugar; 1/2 teaspoon salt; 1 large egg; 1 teaspoon pure vanilla extract; 1/2 cup whole milk; 1/4 cup sour cream; Turbinado sugar, optional; Rhubarb Compote (see below); Whipped Cream or Ice Cream for serving; 3 cups chopped rhubarb (3/4 inch pieces, about 2/3 pounds); 2/3 cup sugar; 1 teaspoon grated lemon zest; 2 teaspoons fresh lemon juice; 2 teaspoons cornstarch

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Early on in our relationship, my husband revealed that he had a soft spot for rhubarb, especially when paired with sweet strawberries and definitely nestled between two layers of dough. So what's a...

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Ingredients

8 Tablespoons (1 stick) unsalted butter, melted and cooled, plus more for the pan
1 cup all-purpose flour, plus more for the pan
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1/2 cup whole milk
1/4 cup sour cream
Turbinado sugar, optional
Rhubarb Compote (see below)
Whipped Cream or Ice Cream for serving
3 cups chopped rhubarb (3/4 inch pieces, about 2/3 pounds)
2/3 cup sugar
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
2 teaspoons cornstarch