No, no, no, no, no, no you don’t.
When I was home for Mother’s Day I went and harvested a bunch of rhubarb.
Isn’t that a gorgeous bouquet?! All the bright green with vibrant pink stems. Do people ever have rhubarb bouquets for their weddings? If not, they should. Maybe I will.
I washed it and chopped it up and froze it because I wasn’t quite sure what I wanted to do with this tart and precious vegetable yet. Muffins? Pie? Cake?! So many possibilities!
I grew up on long summers of rhubarb desserts. It was like mayo cake’s counterpart. I can recall many-a lunch where we would grill brats and/or burgers, accompany it with fresh fruit, potato chips, and salad, and wash it all down with big glasses of milk.
Then there was dessert. Always, always dessert. If it didn’t happen right after lunch, it happened at about 2:00 – Prime time for my dad’s break from fieldwork and chores.
Afternoon coffee and rhubarb cake. No one ever says no to that.
Sometimes my grandparents would come over to join. Sometimes my dad had other relatives helping him in the field, so they would come in. Sometimes my siblings and I would have friends over. Looking back it seems that we just had an open house all summer long. Everyone was always welcome. Everyone still is.
So, come on over for some coffee and cake!
Cleary I decided to make cake with my rhubarb. The cake starts out as a classic yellow cake. Then we top it with chopped up rhubarb. Then with sugar. Then pour heavy whipping cream all over everything. Because all of these things are good.
(I hope you did this workout…)
The tartness of the rhubarb is balanced by the sweetness of the cake. Perfect harmony. The cream makes it all really moist and delicious. Top it off with a dollop of whipped cream, pour yourself a cup of coffee, and enjoy your summer afternoon with friends and/or family.
- 2 cups rhubarb, chopped
- 1 cup sugar, divided
- 1 egg
- 1 egg yolk
- ½ cup milk
- ½ tsp vanilla
- 1 ¼ cup flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 5 tbsp butter, softened
- ½ cup heavy whipping cream
- Preheat the oven to 350 degrees. Grease a 9x9 baking dish.
- In a small bowl mix the rhubarb with ¼ cup sugar. Set aside.
- In another small bowl combine the egg, egg yolk, milk, and vanilla. Set aside.
- In a large bowl add the dry ingredients (only use ½ cup sugar) and mix for 30 seconds with an electric mixer.
- Add the butter to the dry ingredients. Mix on low until butter is incorporated, then mix on medium high for 90 seconds. This helps develop the cake’s structure.
- Add the milk mixture in 3 rounds, mixing 20 seconds after each addition and scraping the sides as needed.
- Pour cake batter into the prepared pan. Sprinkle the rhubarb over the top, then the remaining ¼ cup sugar. Finally pour the cream over the cake.
- Bake for 40 minutes. Let cool for 30 minutes before serving.
I still have a little bit left in my freezer, but I think I need more. There are more rhubarb recipes I want to try. I’ll have to pay another little visit to the parents to gather another bouquet. See you soon mom and dad!
I noticed that you have lots of yummy recipes on your page and I would like to suggest you have a look at our Top Food Blogs section here: www(dot) mytaste.com/top-food-blogs
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Hopefully hearing from you soon,
Thanks,
Sakk Tº
info@mytaste(dot)com
Thank you, Sakk Tº. I just registered!
looks like a yummy cake!
Thanks! It is. I think so anyways