COUNTRY RHUBARB CAKE
Categories Cake Fruit Dessert Bake Mother's Day Spring Rhubarb Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make cake:
- 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.
- Make whiskey cream:
- Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.
- Serve cake warm or at room temperature with whiskey cream.
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Kaylyn Speer
[email protected]This recipe is a keeper!
Roshan Sapkota
[email protected]I'm not sure what went wrong, but my cake didn't turn out well.
Adejuwon Adeyemi
[email protected]The recipe was missing some key ingredients.
Hussein Omar
[email protected]The cake was dry and the rhubarb was too tart.
balach ali
[email protected]This cake is a bit too sweet for my taste.
Joshua Barrera
[email protected]I'm so glad I found this recipe. It's a great way to use up rhubarb.
Anas Kamran
[email protected]This cake is perfect for spring. The rhubarb gives it a nice tart flavor.
Ali Ghazi
[email protected]The recipe was easy to follow and the cake turned out delicious. I would definitely recommend this recipe to others.
Rahad Rahadhasan
[email protected]This cake was easy to make and turned out great. I'll definitely be making it again.
Olaleye Olatunde
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this cake. The streusel topping was especially good.
Nidal Khan
[email protected]This is the best rhubarb cake I've ever had. The crust is flaky and the filling is tart and sweet.
Kyle Patrick Murphy
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it!
Love Diary
[email protected]This cake is so good! I love the combination of rhubarb and vanilla. The streusel topping is also a nice touch.
Baselst Tamrat
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The recipe is easy to follow and the cake always turns out moist and delicious.
Kearny Gauthreaux
[email protected]This rhubarb cake was a hit with my family! The tartness of the rhubarb balanced perfectly with the sweetness of the cake. I will definitely be making this again.