3.15.2017

Rhubarb Cake


Ah yes, time for a rhubarb recipe! And this is one of the few times I have no clue where I found the recipe. (If anyone knows, please mention in comments.)
Do I need to tell you how wonderful this was? We gobbled it down in no time. Although I think I got a tad carried away with the whipped cream in this photo!  


Rhubarb Cake


Ingredients:
1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring 
1 cup packed light brown sugar 
2 cups cake flour (not self-rising), sifted 
3/4 teaspoon baking powder 
1/2 cup plus 2 tablespoons granulated sugar 
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes 
1/3 cup whole milk 
2 large eggs (1 separated) 

sweetened (and flavored, your choice) whipped cream for serving


Method:
Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill. 

Toss rhubarb with brown sugar in a bowl until coated. 

Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough. 

Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top. 

Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes. 

Serve cake warm or at room temperature. 



14 comments:

  1. Hi Barbara, first of all you can never get carried away withtoo much whip cream. Such a beautiful cake, I could eat this anytime of day.

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  2. What a yummy-sounding cake! I barely ever bake/cook with rhubarb, but I always say I want to change that!!

    Sues

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  3. Heavenly! I can't wait for the rhubarb season to start.

    Cheers,

    Rosa

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  4. Still haven't seen rhubarb in the market yet...this looks fantastic!

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  5. Mom has a very similar recipe - family favourite for years. I'll have to try yours! Mmmmm!
    :)
    B

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  6. Rhubarb cakes are some of our fvaorites..can't wait to see it poke up!

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  7. Makes me want to find some rhubarb! Looks delicious Barbara. Hope the cooler weather hasn't gotten down your way. We are freezing in N. Florida.

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  8. looks perfectly rustic and tasty! you and your rhubarb... :)

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    Replies
    1. and i think your amount of whipped cream is perfect. :)

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  9. I'll be tapping my feet until my rhubarb starts coming up :) Pinning this to my rhubarb board! The more whipped cream the merrier in my book :)

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  10. Really beautiful cake Barbara!!

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  11. No such thing as too much whipped cream! I realized that I didn't cook with rhubarb last year--not even once. It's not always easy to find here. But, I have to find some this year. What a great-looking cake!

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  12. Unfortunately, since rhubarb is not sold here I won't be able to try any of these delicious tarts or cakes like this one! I am so curious!

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