Rhubarb Cake
adapted from Nigella Lawson
510 grams rhubarb
1 cup sugar
1 cup flour
1/2 cup plus 2 Tbs. fine cornmeal
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 tsp. vanilla
1/2 cup butter
1 cup plus 2 Tbs. yoghurt
Preheat oven to 350°F.
Butter and flour a 9-inch spring form pan and set aside.
Clean and trim rhubarb if necessary, then cut into 1/2 inch pieces and place in a medium bowl. Sprinkle 1/3 cup of the sugar over the rhubarb and set aside.
In another bowl, combine the flour, cornmeal, soda, salt, and cinnamon. Beat the eggs with the vanilla. In large bowl cream the butter and remaining 2/3 cup sugar. Gradually add the egg mixture to the creamed butter, beating well. Alternately add the flour mixture and yoghurt, mixing just to combine after each addition. Finally, fold in the rhubarb, sugar, and any juices that might be in the bowl.
Pour batter into prepared pan and bake about one hour. Cover the top with foil if it starts to get too dark.
Allow to cool in the pan for a few minutes and then turn out onto wire racks.
Serve at room temperature or warmed, plain or with cream.
I think a better idea might be to make it a rhubarb upside down cake. I would caramelize the rhubarb somehow with sugar and a splash of Cointreau, boil off any extra water, then transfer it to the bottom of my cake pan, pour a batter over the top and bake it 'til done. That way you both minimize the risk of undercooked batter and show off the rhubarb to better effect. Just a thought.
adapted from Nigella Lawson
510 grams rhubarb
1 cup sugar
1 cup flour
1/2 cup plus 2 Tbs. fine cornmeal
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 tsp. vanilla
1/2 cup butter
1 cup plus 2 Tbs. yoghurt
Preheat oven to 350°F.
Butter and flour a 9-inch spring form pan and set aside.
Clean and trim rhubarb if necessary, then cut into 1/2 inch pieces and place in a medium bowl. Sprinkle 1/3 cup of the sugar over the rhubarb and set aside.
In another bowl, combine the flour, cornmeal, soda, salt, and cinnamon. Beat the eggs with the vanilla. In large bowl cream the butter and remaining 2/3 cup sugar. Gradually add the egg mixture to the creamed butter, beating well. Alternately add the flour mixture and yoghurt, mixing just to combine after each addition. Finally, fold in the rhubarb, sugar, and any juices that might be in the bowl.
Pour batter into prepared pan and bake about one hour. Cover the top with foil if it starts to get too dark.
Allow to cool in the pan for a few minutes and then turn out onto wire racks.
Serve at room temperature or warmed, plain or with cream.
I think a better idea might be to make it a rhubarb upside down cake. I would caramelize the rhubarb somehow with sugar and a splash of Cointreau, boil off any extra water, then transfer it to the bottom of my cake pan, pour a batter over the top and bake it 'til done. That way you both minimize the risk of undercooked batter and show off the rhubarb to better effect. Just a thought.
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