Lemon Rhubarb Mochi Cake

Every spring I feel influenced to go out in search of the poster children of spring produce, rhubarb and the ever elusive… ramps. I spent a gajillion $$$ on two little bundles of ramps and made fried rice and noodles with them. They were just fine, green onions are probably better, but I’ll probably do this again every year because I don’t like feeling left out. However, my love of rhubarb is unwavering. We are planning for a little vegetable garden and I almost convinced Reuben to plant a rhubarb bush… fingers crossed I win this battle!

Rhubarb is technically a vegetable, did you know that?? The leaves are inedible but the stalks taste sour, bright and fruity! Like nature’s sour patch kids. I prefer to really lean into the sourness of rhubarb. I don’t think it needs the constant companion of strawberry or berries. I think lemon is much more supportive partner that lets the strengths of rhubarb shine and stand on its one.

Will it Mochi?

The answer is yes! I have a bunch of mochi-centric recipes here - muffins, more muffins, waffles, and this chocolate chip cookie cake (personal fav)! I took the mochi cake recipes and tweaked it just slightly to rely on a whole can of full-fat coconut milk for the moisture and creaminess, it gives the final a cake a really wonderful, almost custard like interior. Then for the topping I chopped up some rhubarb and arranged it in a cross-hatch pattern. That is the only pattern I can muster with my limited skills and I haven’t seen my architectural ruler in a few days, so this what we’re going with.

It takes a while to bake because the coconut milk is dense and creamy (if you substitute another with dairy or another dairy alternative the cook time will probably be a lot less).

Enjoy the Mochi bliss

While it’s baking, your kitchen will smell like butter and lemons 😌 a great thing! When it’s done, the edges will be golden brown and slightly crisp and the interior will be soft, chewy, and a little gooey. Rhubarb really cooks down and turn into little bites of tart fruit jam - it’s magic.

Let it cool and set up for a little bit before cutting into it. It’s amazing warm but also holds up quite well for a few days, if it lasts that long. Since I arranged the rhubarb in a grid I saw no other option than to cut the cake into neat little squares.

Oh! and I realized that it’s Mother’s Day this weekend! This would make for a lovely present don’t you think? Maybe with a cup of tea and some time in the sun 😎

Lemon rhubarb mochi cake

makes one 10-inch cake

4 stalks rhubarb, cut into 1-inch pieces
2 tbsp granulated sugar
1 tbsp lemon zest, divided
4 tbsp (1/4 cup) unsalted butter
1 3/4 cups (1 can) of full fat canned coconut milk
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
Juice of 1 lemon
2 cups mochiko flour (sweet rice flour)
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp shredded unsweetened coconut
Flaky salt

1. Preheat your oven to 350 degrees. Spray a 10” cast iron skillet or cake pan with nonstick cooking spray.

2. In a medium bowl, toss rhubarb, sugar, and 1 tsp lemon zest and set aside.

3. Melt butter in a saucepan over medium heat. Cook for about 4 minutes until it turns slightly brown. Turn off the heat and immediately whisk in coconut milk and brown sugar until evenly mixed and sugar has dissolved. Whisk in eggs, vanilla, remaining lemon zest and juice until smooth.

4. Whisk together mochiko flour, baking powder, and salt in a large bowl. Slowly pour in butter mixture and whisk until smooth.

5. Fill the skillet or cake pan with mochi batter. Arrange rhubarb over the top of the cake and sprinkle coconut around the edge (or over the whole surface, up to you). Bake until golden brown around the edges and set in the center, 60 to 70 minutes.

6. 5. Remove the skillet from the oven, immediately sprinkle with flaky sea salt and allow to cool for 15-20 minutes until cool enough to eat.