A tender, tender cake with rhubarb. Full of brown sugar flavor, nuts and just overall deliciousness!
OMGosh. Trust me when I tell you you HAVE to make this cake. It’s rhubarb season, folks. Go buy some right now and make this asap. The recipe came out of the book I told you about a few days ago, Bonny Wolf’s Talking with My Mouth Full: Crab Cakes, Bundt Cakes, and Other Kitchen Stories. I’d told you I was going to bake her mother’s cake-mix style chocolate pistachio bundt cake first. I lied. When I went grocery shopping the other day I spotted rhubarb. Beautiful, pristine stalks that just begged to be bought. I did. I bought. I mixed. I made.
The cake itself was very, very easy to make. This one is not a cake-mix type – just simple ingredients – butter, brown sugar (hence that darker crumb to the cake), an egg (just one), some cream, flour and stuff like that. Then you fold in 1 1/4 cups of chopped up rhubarb and pour it into a 9×9 pan. The topping just “makes it.” A combo of sugar, softened butter, cinnamon and walnuts – sprinkled over the top and it’s baked for 45 minutes. Mine was done in about 41 minutes (I tested the interior of the cake with my Thermapen instant thermometer), when it reached 210°.
A few hours later I cut squares. Oops, I lied again. I cut one square. My DH didn’t want any. He’s not crazy about rhubarb (he says) and it did have quite a bit of sugar in it. I used some Splenda in the topping, but I have never tried the Splenda brown sugar mix (guess I should), so I needed to use the real stuff in the cake. But, when I put the first bite into my mouth I let out a resoundingly loud “mmmm.” He came walking over to me and I gave him a bite of mine. He too went “mmmm.” Then he said “wow.” I said “wow.” I was sorely tempted to cut another slice, but I resisted. This could be made as a coffeecake, I think – but it’s certainly a lovely dessert. I didn’t put anything on it (like ice cream or whipped cream) as it doesn’t need it at all. As I’m writing this it’s about 11 am and my DH said, after we returned from a bunch of food shopping, that he blood sugar felt low. I offered him a little piece of the cake and he scarfed it up in a matter of a minute. And pronounced it “delicious.”
What I liked: the extremely tender and moist crumb of the cake – soft and silky; loved the nutty and cinnamon laden topping. The rhubarb is a low-profile undercurrent. I might even add more rhubarb next time. The cake is certainly sweet enough it could handle more, I think. This is a keeper. It’s going onto my favorites list, if that’s any indication of how much I loved it. I’m so glad I read Bonny Wolf’s book and copied out this one.
What I didn’t like: absolutely nothing!
Fern’s Rhubarb Cake
Recipe By: Talking with Your Mouth Full, by Bonny Wolf, 2006
Serving Size: 9
1/2 cup butter
1 1/2 cups brown sugar
1 large egg
1 cup cream
1 teaspoon vanilla extract
1 teaspoon baking soda
1 pinch salt — (more if using unsalted butter)
2 cups flour — (USE SCANT MEASURE)
1 1/2 cups rhubarb — finely diced
1/2 cup sugar
2 tablespoons butter
1 teaspoon cinnamon
1/2 cup walnuts — chopped (or pecans)
1. Preheat oven to 350°
2. Butter a 9×9 baking pan.
3. In the bowl of an electric mixer cream the butter and sugar. Add the egg, cream and vanilla and mix. Add baking soda, salt and flour, then blend thoroughly. Stir in the rhubarb.
4. Pour batter into baking pan.
5. Mix the topping ingredients together and sprinkle over the cake. Bake for 45 minutes (or to 210° using an instant read thermometer). Cool on a rack.
Per Serving: 469 Calories; 24g Fat (45.6% calories from fat); 6g Protein; 59g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 313mg Sodium.