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Rhubarb Cream Cheese Spoke Cake
Sweet, tart, and impossibly tender, this dense pound cake gets its name from the beautiful wheel of fresh rhubarb baked right into the top. A rich batter made with cream cheese and butter creates a moist crumb that perfectly balances the fruit's natural tang. You'll love the final sprinkle of sugar, which bakes into an irresistibly crunchy crust. It's a stunning centerpiece for a spring brunch or an afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1½ tsp. baking powder
- 1⅛ tsp. kosher salt, divided
- 1 (8-oz.) pkg. cream cheese, softened
- ¾ cup plus 1½ Tbsp. unsalted butter, softened, divided
- 2 cups plus 1½ Tbsp. granulated sugar, divided
- 3 large eggs
- 2 tsp. vanilla extract
- 12 (4½- x ½-inch) pieces rhubarb (4½ oz., from about 2 large stalks)
Instructions
- 1Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper, then coat the paper and the sides of the pan with cooking spray.
- 2Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium bowl.
- 3Use a stand mixer with a paddle attachment to beat the cream cheese and 3/4 cup of the butter on medium speed for 2 to 3 minutes until light and fluffy. Make sure the butter and cream cheese are fully softened so they blend without lumps.
- 4Gradually pour in 2 cups of the sugar and beat for about 1 minute until combined. Add the eggs one at a time, mixing thoroughly after each one, then mix in the vanilla extract.
- 5Turn the mixer down to low speed and slowly add the flour mixture. Mix just until the dry ingredients are incorporated into the thick batter. Overmixing will make the cake tough.
- 6Transfer the batter to the prepared springform pan and spread it into an even layer with a small spatula. Bake for 30 minutes, then remove the pan from the oven. Leave the oven on.
- 7Arrange the rhubarb pieces on top of the partially baked batter in a wheel pattern, letting the ends overlap slightly in the center.
- 8Melt the remaining 1 1/2 tablespoons of butter in a small bowl in the microwave for about 30 seconds. Brush the melted butter evenly over the rhubarb pieces.
- 9Mix the remaining 1/8 teaspoon of salt and 1 1/2 tablespoons of sugar in a small bowl, then sprinkle this mixture all over the rhubarb and the exposed batter.
- 10Put the pan back in the oven and continue baking at 325°F for 1 hour to 1 hour and 10 minutes. The cake is done when a wooden pick inserted into the center comes out clean.
- 11Move the pan to a wire rack to cool for 20 minutes. Take off the sides of the springform pan and let the cake cool completely on the rack for about 1 hour and 30 minutes.
Notes
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep: If your rhubarb stalks are very thick, slice them in half lengthwise before cutting them into 4 1/2-inch pieces so they bake evenly.