Country Rhubarb Cake
This variation on the classic Irish apple cake has a top and bottom crust made
from a biscuit like dough. You can cut this cake into wedges or dish it out
with a
spoon like a cobbler. Active time: 35 min. Start to finish: 1-1/4 hr.
Cake:
3 cups fresh rhubarb stalks, cut into 1/2" pieces, or 3 cups frozen rhubarb,
thawed after measuring
1 cup packed light brown sugar
2 cups cake flour (not self-rising), sifted
3/4 tsp. baking powder
1/2 cup + 2 TB granulated sugar
1 stick (1/2 cup) cold unsalted butter, cut into 1/2" cubes
1/3 cup whole milk
2 large eggs (1 separated)
To make the cake:
Put oven rack in middle position and preheat oven to 400°F. Butter a 10" 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.
Serve cake warm or at room temperature with whiskey cream.
Whiskey Cream:
1 cup chilled heavy cream
2 TB confectioners sugar
1 TB whiskey (preferably Irish)
1/2 tsp. vanilla extract
To make the Whiskey Cream:
Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an
electric
mixer until it forms stiff peaks.
Note:
Cake can be made 4 hours ahead and cooled completely, then kept, wrapped well
in
plastic wrap, at room temperature. Reheat if desired.
Makes 6 to 8 servings.
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