A Simple Rhubarb Cake

I make a version of this cake throughout the year, depending on what fruit is in season. The first of the rhubarb is here, and so that is what went into the cake this time, but I love it with all types of berries or plums in the summer and apples or pears in the fall. It is not a fussy cake and comes together very quickly, just the kind of dessert that I love.

Simple Rhubarb Cake

1 cup flour (I use all-purpose Einkorn flour, but any flour will do)
1 teaspoon baking powder
Large pinch of salt
3/4 cup maple sugar plus 1 tablespoon
1/2 cup (8 tablespoons) butter, softened

1 teaspoon vanilla extract
2 large eggs
2 thick stalks of rhubarb, cut into 1-inch pieces
2 teaspoons (10 ml) fresh lemon juice

Heat oven to 350°F. Mix together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter, 3/4 cup sugar, and vanilla together with an electric mixer until incorporated. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.

Spoon batter into an ungreased 9-inch springform pan or pie dish and smooth the top. Arrange the rhubarb pieces all over the batter, covering it. Sprinkle the top with lemon juice and about a tablespoon of sugar

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 30 minutes.