Browned Butter Rhubarb Cake
1/2 cup (1 stick) unsalted butter
2 cups rhubarb, washed and cut into small chunks, then tossed in 1-2 tbsp sugar
3/4 cup sugar
1 tsp vanilla
1 cup all-purpose flour
1/2 tsp salt
1 tsp baking powder
Preheat oven to 350 degrees F. Grease 9-inch cake pan and set aside.
In small saucepan, melt butter over medium heat. Let it cook, stirring frequently and scraping bits off bottom, until it starts to turn an amber color. This will take 6-10 minutes. Remove from heat and set aside.
In large bowl with electric mixer, beat eggs on high for 5 minutes until they turn a lighter, lemony color. Add sugar and beat another 5 minutes. The mixture should turn light yellow and become fluffy.
Add the vanilla, then add a third of the brown butter and a third of the flour, alternating until both bowls are empty. Do not over beat…mix until just combined.
Pour batter into prepared cake pan, then sprinkle with rhubarb. The rhubarb will sink to the middle while baking. Bake 35-40 minutes, or until toothpick comes out clean from the middle. Cool in pan for 10 minutes, then remove the cake from the pan by running a knife around the outside, then flipping onto cooling rack. Turn over so top is facing up and cool completely.
Serve with whipped cream, ice cream, or all by itself. Enjoy!