Here in Minnesota, rhubarb is a cherished springtime delicacy! I made this recipe for a bundt cake but you can easily make this into cupcakes, just adjust your baking time.
I started with my favorite “go to” recipe for an amazing white cake from the King Arthur Flour Company called “Tender White Cake”. You will need a box of KAF cake flour blend, I found it at my local market.
Preheat oven to 350 degrees and prepare a Bundt cake pan with oil and flour (I used a 15 cup bundt cake pan).
2 3/4 cups King Arthur Unbleached Cake Flour Blend
1 2/3 cups sugar; superfine sugar is best
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 Tablespoons) unsalted butter, softened
4 large egg whites plus 1 whole large egg
1 cup full-fat vanilla yogurt or 1 cup whole milk
(I use vanilla Stonyfield Organic yogurt)
2 teaspoons good vanilla extract
1 teaspoon good almond extract
3 cups rhubarb, chopped
1/2 cup sugar
1 Tablespoon flour
8 oz. 1/3 less fat cream cheese, softened
1/2 cup sugar
1 large egg
Sour Cream topping:
1 cup sour cream
1/4 cup plus 1 Tablespoon sugar
2 teaspoons vanilla
First things first, in a small bowl add all of the rhubarb ingredients, stir well and set aside. Continue to stir off & on as you’re preparing the rest of the recipe-the extra sugar and flour will come together as the sugar breaks down the rhubarb.
Next, in a medium bowl add all of the ingredients for the cheesecake layer. With a hand mixer blend well and set aside.
Mix all of the dry ingredients on slow speed in a stand mixer to aerate and blend. Add the soft butter and mix until evenly crumbly.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition. In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
Carefully spoon 1/2 of the cake batter in the prepared pan. Using the back of your spoon, trowel around the center of your batter.
Now, carefully load on your rhubarb on top of your cheesecake layer, again being careful to stay inside the cake batter area. Next, spoon on the rest of your cake batter over the rhubarb and smooth the top.
Let cool in pan for 15 minutes then invert on platter and let cool for 2 hours. In the mean while, mix up your old fashioned sour cream topping and when cool drizzle over top of cake. This cake needs to be refrigerated- ENJOY!