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Tangy Rhubarb Vanilla Bean Cake with Rosewater Glaze

Spring Rhubarb And Vanilla Bean Cake

Sara Coleman
A moist, buttery sponge cake infused with real vanilla bean seeds and topped with vibrant, tart rhubarb stalks. This seasonal dessert perfectly balances sweet and sour notes with a sophisticated floral aroma.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 345 kcal

Ingredients
  

Ingredients

  • 1.5 cups all-purpose flour sifted
  • 1 tsp baking powder ensure fresh
  • 0.5 tsp kosher salt
  • 0.75 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar plus extra for sprinkling
  • 2 large eggs room temperature
  • 1 whole vanilla bean split and seeds scraped
  • 0.5 cup sour cream full fat for best texture
  • 3 cups fresh rhubarb cut into 4-inch lengths

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days. For a beautiful finish, brush the warm rhubarb with a little apricot jam for a glossy shine. Serve with a dollop of whipped cream or vanilla bean gelato.