Rhubarb cake

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I love Rhubarb, dipping it raw in a jar of sugar- or stewing it down -mixing it with strawberries in crumble and pie. Rhubarb like lots of other early spring yield -fiddle heads, milkweed greens, dandelion leaves, morels, garlic shoots,  maple syrup… remind me of childhood –explorations of my neighbourhood forest… And they mark the beginning of summer eating!
But what i have been craving this spring is a coffee cake that could stand up to the moisture produced by baking rhubarb and some flavours that could bring out its best.
After experimenting with some coffee cakes, and searching online I stumbled across a delicious cake when T was having a playadate.

I asked to borrow the recipe, and ended up a whole book Wanda’s Pie in the Sky (the recipe comes from her rhubarb variation of the Wild Blueberry Coffee Cake),  In fact this book has all sorts of recipes of things i have been looking for…now this may just be because i dont own a pie/cake/square cookbook, but on top of having yummy recipes ive always wished i had it has several  quintessentially Ontario recipes. (or at least what I think of as very ontario/Canadian fare) Sour cherry pie, raisin pie, strawberry-rhubabr crumble, and some amazing squares! I am going to get my own copy of this book asap!

To make a short story long -over a weekend i was compelled to make 3 desserts –all delicious –but my favorite was this cake which i have now made for a 3rd time–the rhubarb barely has time to mature before I am out there cutting it down !

the recipe below has been altered slightly from the original:

The finished cake consists of a cake base, a topping, and a glaze….

1/2 c butter creamed with
1 1/4 c  sugar, then add
2 eggs and beat till fluffy, mix in
1 Tb brandy
1/2 tsp vanilla
Separately combine
2 1/4 c flour
1 tsp baking soda
1/4 tsp salt
next measure out
1c  yogurt (plain or vanilla) mix in
1 lemon’s zest
combine a third at a time, the dry, then the yogurt, to the creamed butter-sugar, continue till its all well mixed.
fold in
5c Rhubarb sliced
Pour into a well butterd spring form pan

Preheat oven to 350
3/4 c brown sugar
1 c rough chopped almonds
1/4 tsp cinnamon
combine and sprinkle over top of batter- this makes a lot and i like to swirl a bit into the batter
now bake 60+ min, till a toothpick in the centre comes out clean. (I have not yet been able to bake it less then 1hr 15min, but my oven sucks.
GLAZE:While cake bakes, combine over medium heat,
1/4 c butter
1/2 c sugar
1/4 c whipping cream
1/2 tsp vanilla
bring to a simmer until sugar is dissolved.

Once cake is out of oven and slightly cool, pour glaze overtop. do not remove from pan until completely cooled.


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