I have been a very delinquent blogger…almost two full weeks. Sigh. I feel like the weeks are flying by. Do you remember as a kid you would listen to your parents talk about how fast time went and not really get what they were saying…after all the two months of summer vacation felt like an eternity. And now, at the ripe old age of 29 (!) in a blink two weeks fly by.
Regardless, time marches on and one must eat. And I must bake. A good friend gave me some fresh rhubarb from her garden this week. Mine, having only been rooted this spring will not produce. I was delighted. Now I know there are those who love rhubarb and those who don’t. It seems to be one of those foods that you feel strongly one way or another. I, myself, LOVE it. As a kid, it was almost guaranteed that we would have bags of it frozen in our freezer throughout the year. Nothing is easier than a quick rhubarb crumble. The tang and the sweet are a wonderful combination.
With said friend coming over to walk around Stanley Park this morning, I thought it would be nice to have a treat waiting back at the house after our walk. The recipe below is adapted from Dorie Greenspan’s Baking From My Home to Yours. Her’s is the Cranberry Upside-Downer cake (page 206). I made a few changes, and it all worked out. Similar in taste to a coffee cake, this could easily be replicated with any favourite fruit (and yes, I know that rhubarb is not technically a fruit).
1/4 cup + 2 tablespoons butter
1/4 cup + 2 tablespoons brown sugar
2 cups finely chopped rhubarb
1/4 cup chopped pecans
1 cup AP flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup butter, room temp
1/2 cup white sugar
2 large eggs
1 tsp vanilla extract
1/3 cup skim milk
1/3 cup blackberry jam, for glazing the cake
- Preheat oven to 350F.
- Place a lightly greased round cake pan (I used a 9 inch pan, recipe called for 8 an inch pan) on a baking sheet.
- In a small saucepan melt butter and add brown sugar. Allow to come to a boil – stir to make sure is all melted.
- Pour butter sugar mixture into cake pan.
- Sprinkle pecans in pan, and add rhubarb to the pan. Gently smooth out with your hand and press down. You want it evenly distributed.
- In a medium bowl whisk together: flour, baking powder, cinnamon, and salt – set aside.
- In a large bowl, beat butter until light and fluffy – about 1-2 minutes with an electric mixer.
- Add sugar – beat until pale and creamy, about 3 minutes.
- Ass the eggs, one at a time, scrape down sides between additions.
- Add vanilla.
- Reduce the mixer speed to low and add half the dry ingredients. Beat together until you no longer see the dry flour – don’t over mix.
- Add the milk – beat together.
- Add remaining dry ingredients and full incorporate.
- Spoon the batter over the rhubarb and smooth with a rubber spatula.
- Bake for 40-45 minutes, or until the cake is golden and a thin knife inserted into the centre comes out clean. Carefully turn cake out onto a serving plate/platter. If any of the fruit sticks to the pan, just spoon out and add to the cake. This happened to me (a few tablespoons – but you can’t tell).
- Warm the jam in the microwave (45 seconds). And brush ontop of cake.
- Delicious served with frozen yogurt.