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I made this last week and there was none left after the meeting. Yummy! Since it is March now, I used previously frozen rhubarb. Last summer I picked rhubarb and froze only small, tender stalks. The bigger stalks I used while fresh and did not freeze. It seems to have made a difference for the frozen rhubarb. It baked well and was not stringy.

The recipe was based upon one from LizTheChef. My cake batter did not spill out of the cake pan, but it did puff up to the extent that the edges were not inside the pan. This made it a little tricky to get out. Also, I felt it could have stayed in the oven another five minutes for the center to be completely done. Not everyone who ate it agreed with that assessment. And like I said, it was gone . . . fast!

• Ingredients
• 1-1/2 cups flour
• 1 cup sugar
• 2 tsp. baking powder
• 1/4 tsp. kosher salt
• 3 large eggs, room temperature
• 1-1/2 cups ricotta, room temperature
• 1/2 tsp. vanilla extract or paste
• 1 tsp. grated orange peel
• 1/2 cup (1 stick) melted butter
• 1-1/2 cups chopped rhubarb, fresh or frozen and thawed (if using thawed, let it drain completely — do not press it)
• 2 Tbsp. sugar
• Confectioner’s sugar for sprinkling

Preheat oven to 350 degrees. Prepare a 9″ cake pan by spraying or greasing, then laying a circle of parchment paper into the bottom of the pan. Spray lightly again.

In a large bowl whisk together the flour, sugar, baking powder, and salt. In a medium bowl stir together the eggs, ricotta, vanilla, and orange peel. Fold into the dry ingredients until just blended. Stir in the melted butter. Stir in 1 cup of the rhubarb.

Pour into the prepared pan. Sprinkle the top with the remaining 1/2 cup rhubarb, try to lightly press them into the batter. Sprinkle the top with 2 Tbsp. sugar. Bake 50-55 minutes or until cake tester comes out clean. Cool 20 minutes and then turn out onto rack, remove parchment, and invert so sugary crust is topside. Let cool completely then sprinkle with confectioner’s sugar. Serve. Prepare to be wowed.

NOTE: June 1, 2021: So many of you are looking at this recipe that I was inspired to make this my first rhubarb dish of the year. Yay! It sure turned out pretty! I made my own ricotta for the recipe. And one thing led to another so I made a no-churn rhubarb ice cream to go with it. Stay tuned!