INGREDIENTS
1/2 cup
half and half
1 tsp
lemon juice
1 stick
(1/2 cup, 113 grams) unsalted butter at room temperature
1 cup
granulated sugar plus 2 tsp for sprinkling
1
large egg, at room temperature
1 1/2 tsp
vanilla extract
2 cups
all purpose flour, saving out 1 Tbsp to toss with rhubarb
2 tsp
baking powder
1 tsp
salt
2 cups
thinly sliced rhubarb