Recipes. And so much better than the original. Aw, thank you. PERFECT for the super rhubarb baking kick I’m on! I might always make it this way. and vanilla was quite yummy in this. I made this today with my niece and she had so much fun. Just when I thought I was running out of rhubarb recipes … (should have known better). Pour into pan. I just made this and had a slice, and it was amazing! It’s the only time I’ve ever resorted to using a cake mix and only because I had no cakey textured base recipe that I could sub. Thanks Deb, for another great recipe. I have yet to get on the rhubarb train this spring, but after seeing this cake, I realized it’s not too late if I run…. No one else gets how great it is. Thanks ever so much for experimenting on our behalf! Mostly it’s fairly limp when you find it. I just made this cake–delicious! Itâs really the perfect ratio of rhubarb to cake (my rhubarb portion is also a bit more substantial because of the smaller surface area). I actually like rhubarb, so I hate when people try and cover it up with sugar. I panicked towards the end because I realized I didnât have sour cream. I just made this today , and , at 37 weeks pregnant, I should be making stews and soups and easy things to heat and eat, but all I want to do is to make this cake again. :). I am focusing on the fact that rhubarb is technically a vegetable to make myself feel better about how many pieces I’ve eaten. I’m not sure if you saw that. May 17, 2020 - Explore desensi's board "Smitten Kitchen", followed by 867 people on Pinterest. I didn’t have sour cream or anything close, so I made the batter without it. Maybe it is just me, but this is still super sweet. Rhubarb is one of my all-time favorites. I made this cake in a hurry, and I inadvertently messed up all the measurements. Mmmm. We are just starting to harvest rhubarb here in central Wisconsin and this recipe got us off to a great season. Is it terrible that I always make double and keep it in the fridge for sprinkling over yoghurt/ice cream/just eating? Thank you! I made it yesterday and my fiancÃ© ate more than half of it. Oh why didn’t you post this before Memorial Day! I have read that when baking in a glass dish rather than a metal one, you should reduce the temperature by 25 degrees. Whisk together flour, baking powder, 3/4 teaspoon table salt and ground ginger together in a small bowl. I’ll check near the end of the comment section from now on to read about those who have actually tried the recipe. I just made this cake on Saturday and it was AMAZING! (It will look like a sling). Next time (and there will be a next time), I think I’ll cut back on the flour a bit as the crumbs still seemed a bit dry. My father couldn’t remember if he liked rhubarb and was quickly won over. It is like 2 desserts in one, it has that wonderful crumb topping that love about rhubarb crisp and a moist tender cake just like this classic rhubarb cake. This is followed by a layer of sweet — but not so sweet that it forgets its tart roots — rhubarb that’s been macerated with sugar and lemon and baked into a jammy layer that’s closer to the inside of a crumb bar than the standard handful of berries normally speckled throughout summer cake. And, the rhubarb muffin recipe was delicious too!!!! I cooked it in a metal baking 13×9 pan for 55 minutes. Can’t wait for the cookbook to come out! I’m sharing it with a BFF tonight and will make it again in a week or so and add some chopped candied ginger to the crumb mix, just to make the happy cake happier. I wait all year for rhubarb. I actually found the cake to be a little underwhelming, especially during the first couple bites. It was AMAZING. Commenter #260 back again. I have fond memories of rhubarb pie that my grandfather loved. Oh the brilliant know-it-all I was, I threw out the lemon juice/zest 5min before making this cuz I was cleaning the fridge. Just one question– it always beats me why any recipe featuring rhubarb also calls for lemon. This is in my oven right now…I subbed strawberries for a third of the rhubarb. And I love that shot of the batter and the mixer. how? Planning on trying lots of ways to make rhubarb pie. haha! Holy yum! It should also be no surprise, but I upped the amount of lemon zest and maybe splashed a bit more of the juice in with the chopped rhubarb. Next post: asparagus with almonds and yogurt dressing, asparagus with almonds and yogurt dressing. I made this cake several times last summer and this summer – it’s a favorite. * Rhubarb Destroying Cake. I was amused at how I had to hobble out to my car at the end of the day with this bundle, but mostly I was grateful because I do love rhubarb. I love this cake, and all my friends love it too. I love rhubarb, and I love the topping you did! 1 … Actually i made lately few times rhubarb cake based exactly on you Russian sharlotca recipe – both with apples and without – good results every time – test even better if left for one day in fridge. I will be making it immediately and on repeat. Almost needs that time to settle into its flavors – so good news for those who like to make ahead. Promise. That’s awesome — I didn’t know. this is exciting! Perhaps I’ve just let the fruit stand too long and the maceration is not intended? I just got a big bunch of rhubarb from a friend yesterday and was searching for something yummy to make with it that didnât include strawberries. I was just thinking about berries and bars and crumbles the other day. Thanks for the warning on the poisonous leaves! I’ve made this a few times with rhubarb and it’s been great. It’s almost half cake and half crumb. Thank you, thank you, thank you!!! Notify me of follow-up comments by email. You had me when you called a pie a snacking pie! I saw it in winter, not sure you can still get it. Also, you already reduced the sugar!? Can’t wait to make this one again. please try it with orange next time. I’ll live, because I’m going to make the chocolate swirls tonight, so I can bake them Saturday morning. I didn’t have a lemon !! Required fields are marked *. Thanks, Deb :). I made it exactly by the recipe but subbed buttermilk for the sour cream. I’ve never cooked with rhubarb before, but it was super simple. I am converted. This looks divine – thank you for sharing!! This is really a great recipe! I had bought the rhubarb to make rhubard butter (like apple butter — not actually butter) but saw this recipe and couldn’t resist! and it has not ever seemed horribly stuck to it. It’s all gone and now we’re sad because we need more rhubarb before making more. Deb, I agree! So we subbed strawberries for the rest of the weight, cut back the sugar a bit to compensate for the sweetness of the strawberries, and it was SUPERB! My mother in law always gives me tonnes of rhubarb from her garden and I make this recipe each time – my husbandâs favourite! Beat the sugar and butter together. Four years ago: Haricot Vert with Shallots Snacking cakes are one of the fastest, easiest desserts I know. Was able to order rhubarb in a recent delivery and poured over Deb’s options. Pretty sure it was only out of obligation. Adapted from Smitten Kitchen. I’ve never liked strawberry rhubarb combos before because I thought it lost the rhubarb zing when they blended together, but this was the best of both! I love that the rhubarb is still a bit sour and not complete mush after baking. huge hit! Will make this cake, will fall in love. I just made something similar this week. Thanks, Deb! In a saucepan combine brown sugar, butter, milk and vanilla for topping, bring to a boil. I found that the cake baked faster, leaving me with a raw and floury tasting crumb. I didn’t scale down the rhubarb accordingly, but I did add lemon and reduce the sugar because I like it when rhubarb can still shine like its tart little self. What gives?? I will try to replace the rhubarb with different fruit in the future. The center portions had a better cake/rhubarb ratio, so they weren’t quite as sweet–but they were the most gooey from the extra rhubarb juice. Replacing the rhubarb with other fruit — I’d say just about anything would work. Have a great weekend……. I tried making it with soy milk in place of the sour cream and it worked out very nicely. Thank you so much for sharing a recipe that helps me put all my rhubarb to use! This looks great. Both of my boys (dh and toddler) loved it!!! I had originally planned to bake the rhubarb upside down cake from the NYT but it was a putzy recipe and had mixed comments. SO! I saw the same cake in Martha Stewart but it didn’t grab me enough to bother ripping out the recipe page. Cool completely in the pan on a rack. I’ll have to put a gluten free spin on it, but I think that’s doable:). I made this in a 9 x 13 glass pan to take on a camping trip. This cake has a fabulous crumb and I like how it’s not very tall, which does make it very easy to eat by hand, which my friends and I did that afternoon while sitting out on a back deck drinking Gewurztraminer and soaking up some sun. Wonder how much more I can pull off my plants! Yum! This post was signaturely ‘Deb’. Plain yogurt as sub for sour cream (didn’t have any) worked completely fine. I will go to the store. I made the cake last night. What a great recipe! Ideal for those day that your very excited to go out on a picnic or to the beach. Whatever. All in all, awesome! Just finishing my first bite of these cake. I was worried about the cake getting too wet, but the rhubarb layer also didn’t come out totally jam-like. Wow. Printed from www.consumedcooking.com. Here are more than 100 recipes you''ll use so often they''ll feel like your own; recipes with simple… Rhubarb Snacking Cake. The pictures are what sold me because I’ve never made anything with rhubarb. My rhubarb here in Fairbanks has another week or so to go, but I’m willing to bet this will be the first thing I make when it is ready. Took tags off a summer dress today & made rhubarb snacking cake again for a BBQ…let summer begin!!! It’s just out of the oven and I love the instruction about testing it – just sliced off a nice corner whilst feigning a ‘concerned, it needs checking’ face. This cake is so happening (possibly in triplicate). I was really nervous about dumping all the accumulated rhubarb juices on the cake batter but it turned out perfectly. Should all that liquid have gone in to? [When I looked at your picture, I could see the cake batter below the pieces of rhubarb but no juice was visible.] Streusel all the way! With soya milk I will try it too. And then again at snacking cake. Post was not sent - check your email addresses! Hard to estimate the amount you’ll need but you’re looking for an amount that when chopped (again, 1/2-inch pieces) will fully cover the top of the cake in one layer. I haven’t tried them yet, but they make sense due to the tart nature of the fruit. I made this last night using orange zest and juice—–it was wonderful. Definitely will be back:). I’m absolutely making this this weekend. Remove cake from pan. Thank you for a wonderful recipe! Hi Deb – I have two questions for you: First, about how many cups would 1 1/4 lb of rhubarb be? I agree; it made it much easier to make the layer even and get it into the corners.) That means it needs too much sugar to make it palatable. No, it will be about the same, but you can always check in 5 minutes sooner if you’re worried. I think that would work in this cake too, making it even more “snacking” friendly. You use whatever you have at home. yeah, I was SO morning sick for the first 14 weeks of pregnancy and now at 27 weeks (as one who never had a sweet-tooth) I’m eating cookies for breakfast and ice cream for dessert and 100% bringing “snacking cake” into my daily repertoire. we have a huge rhubarb in the garden, just waiting to be turned into yummy food! wonderful. I have made this three times in two weeks, which should indicate how much I like this. Thanks for the recipe, Deb! I was a bit rushed and thought it was a bit “steppy”… but most likely wouldn’t have felt so annoyed by all the components of the recipe had not been trying to get it down on a lunch break. So, thank you again for your fabulous recipes and your devotion to weight measurements that you have fought for us over! It was sort of mashup of this kind of cake and a Dorie Greenspan French yogurt cake. Edit: *omitting 1 cup with only 1/4 cup of brown sugar? Tonight it’s yummmmm! I’m a huge pie fan in general and always choose it instead of cake for my birthday. Not only does the recipe sound delicious, but your prose evokes all the goodness of the season and makes me long for a lazy, summer day. I just made this recipe. I might up the butter in the crumb, mine ended up a little breadcrumbesque, I’d prefer it to clump together a little more. Both were fine. Love it Deb. Big Crumb Coffee Cake (has rhubarb chunks) or Rhubarb Upside-Down Spice Cake? It’s more like a cake with rhubarb in it and this is a cake that has an almost rhubarb-pie like topping. Thank you! Totally appreciated the directions including eating the first piece standing up :) If anybody is wondering, I used soy sour cream and it came out perfectly. If you have no tried this, you are missing out on something fantastic. Also, weights and not just cup measurements are so helpful when modifying recipe. This looks like a good use for the last of my rhubarb! This is one of the best rhubarb desserts I’ve made and will definitely make it again! I would have thought you’d have post-partum-cookbook-ennui. :-). (It’s not like a photo will tell you how it tastes, anyway.) :). Great flavor, the cake is super moist, and only subtly sweet. It is good, but I am not sure that I love rhubarb (this was my first time cooking with it) so I may not make it again. We have a source for rhubarb so just get it in bunches, no weight given. Oh maaah gaaah! Came out fantastic. The recipe below reflects that, but if you’re not as much of a fan of lemon as I am, feel free to rein things back in. Cut the recipe in half! I have to say, I’ve never eaten rhubarb, but I’ve seen it lately in the store and wished for a recipe to try it. I trust you on this one because that Strawberry Cake was so amazing (like I said previously). The sweet-sour taste and a lot of crumb. anything with the word “snacking” and “cake” i am into and MUST try! I also found that I liked it with some of the regular flour replaced with barley flour; just trust me, it works. Will limit it to 50 minutes next time. Everyones but mine. It tastes great and the house is smelling wonderful! It is delicious….Made it twice already! This past weekend I made the strawberry rhubarb crumble. Have a great week, Deb. Really a nice simple dessert. The power of butter, sugar and flour! I was inspired to try the barley flour when you wrote about it and have been habitually replacing a portion of AP flour with it when I bake. Rhubarb is hard to come by in CA. Great timing ! I just read your “Comment Guidelines.” You’ve included so many good suggestions. Most of the rhubarb cakes I’ve had before have been mushy/too sour/too sweet – something is always off. I will make this again and again! New to Smitten Kitchen. The Smitten Kitchen Cookbook is all about uncompromised, but utterly approachable, home cooking: comfort foods stepped up, birthday cakes from scratch, stews for winter afternoons, and an apple cake that will answer all your dessert desires. This is wonderful. I need some rhubarb in my life… It’s been too far into spring and I haven’t prepared any yet! Sorry, your blog cannot share posts by email. Add half of the sour cream and continue mixing on low, then add another third of the flour mixture, then the rest of the sour cream and finish with the rest of the flour. And yet, it’s kind of ridiculous, right? I just made a version of this but with the shortbread crust of your lemon bars + ground ginger and the crumble of your blackberry-blueberry crumb pie. Thanks Deb! It DID smell great as it baked, BUT it’s very tasty too. Thanks for another amazing recipe! Smells heavenly, minus ginger, which I forgot to buy. Restored my faith in rhubarb cakes after a very unappetizing-looking rhubarb upside down cake (also from SK). How weet it sounds. thanks for another winner. 4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted. (as was Ina Garten’s lobster cobb salad we had before it) Moist and perfectly sweet/tart. Nothing is better. The tart squishiness of the rhubarb goes so well with the crumble layer and the simple, lemon-tinged cake. I love it though. There are also Strawberry-Rhubarb Crisp Bars. There’s something about the phrase “snacking cake” that I love! The parchment paper is key for this cake because it definitely would have stuck to the pan if omitted. I made it in two 9″ round cake pans, one for me, and one for a small party. I used cake flour because that was all I had on hand and it turned out great; it made for a little denser cake. I used it to buy a newer, bigger server and, fingers crossed, by the end of the week SK should be loading like new again. Thank you! 1/2 teaspoon finely grated lemon zest * Both the red and greenish-white portions of the stem taste the sameâtart and tangy. Deb, :) Peaches or apricots would be great too. I don’t like cinnamon and rhubarb together. :D. Thanks! ), I can eat rhubarb-streuselly goodness morning, noon and night this summer? This one is going into regular summer rotation. i will be getting some rhubarb today, and making this tonight. I think the splash of spices enhanced the flavors well without taking over the cake, and I appreciated the tip about rhubarb and vanilla. I never use it, but maybe I should! My fault! Made it today for happy hour at our house (casual, impromptu, come drink beer eat snacks at our place before the toddlers melt into puddles of exhaustion). I appreciate the lineage of this cake to your other simple summer cakes. Post was not sent - check your email addresses! Delicious. The batter was so good that my husband asked if I would make it weekly, bummer that rhubarb season is too short. I also used coconut milk with a bit of white vinegar instead of sour cream as we didn’t have. After adding the rhubarb to the top of the cake, I threw out the juices that had formed from the sugar/rhubarb mixture. I am not even that big a fan of rhubarb. I made this about a month ago and it was fabulous. Hi Megan — Sorry it didn’t work out. New post, Gingerbread Snacking Cake: This is the dead simple, nearly one-bowl, always forgiving, always releasing from the pan intact, perfectly snack-worthy gingerbread cake your holiday deserves. It’s not too sweet. Thank you! Thanks for the inspiration :). We have your Blueberry Boy Bait in our rotation. Often they call for oil, which will ensure your cake is moist, and also means you don’t have to wait for your butter to soften or worry about creaming it in a stand mixer until fluffy. Every person that tastes it , loves it. :-). But I had to stop and admire this cake. Yes, it shouldn’t be an issue here. Or, when life gives you rhubarb, make rhubarb snacking cake. And pray that its not crazy expensive. I baked it in an 8 1/2â x 11â ceramic pan and I must say I cannot imagine the cake portion being any thinner! Besides oysters, rhubarb is the only food he says he will not eat–until now! If you still have rhubarb available by you, please give this recipe a try. This is such a devine little snack cake! Thanks for the perfectly timed recipe, Deb! I can see why you love a simple cake like this, definitely making it soon!! Hey Deb- have you made this with frozen rhubarb? I discovered your site a few months ago and I am obsessed with your recipes! Mostly, I really should be apologizing to my blog because I’ve been careless, letting our anniversary slip by (four years!) Frozen is fine, no need to defrost or thicken. Anyway, it also includes some buying tips: Your email address will not be published. Should have seen it before to cook this for my dad! ... her mix-and-match cake recipes from her second book also don't seem to be online, but I use them exclusively now. The crumble is a great consistency, the rhubarb still tastes like rhubarb, and the lemony, gingery moist cake holds it’s own. I love anything named “snack cake”, can’t wait to use up my summer fruits this way. Sorry for the bad review. I skipped the ginger for the eaters but followed everything else exactly, turned out great! This is a great recipe. I’m growing rhubarb for the first time this season, and I had no idea. Just made my cake. There is a lot of juice in the bowl after letting the rhubarb/sugar & lemon juice stand. The cake really looks so delicious. I only discovered this recipe very late in last year’s rhubarb season and have been waiting desperately for this year’s first yield – which is in now! This cake is amazing! I waited until bringing it to school this morning to try it. For anyone interested in halving the recipe, I made this cake very successfully in an 8×8 square pan. Once I doubled the crumb mixture, and that was really good, too. Woohoo! The cake texture is perfect. Yes, click through; they’re named after my grandmother!). I am now going to try it with other fruits! I always go to you for baked goods. Once I do find some I am definitely making this! I made this last night and Iâm eating it for breakfast this morning with coffee, itâs so fabulous! I would have made it! Make the cake: Preheat your oven to 350°F. Scatter evenly over the rhubarb layer. I had grilled rhubarb the other day and it was so interesting. I’m picking from my garden and don’t use a scale. There are some interesting variations, too. This cake is beautiful, and your description of each individual layer made me pretty desperate for the next cookout/event/rainy night as the perfect excuse to bake this cake! I have to make this tonight!! Looking forward to making this one, as my farmer’s market is lousy with rhubarb right now. I hope to try it soon! I also added strawberries to the mix because I love the combination and then made the topping with wheat flour. Also, I used frozen rhubarb (highly-quality, but frozen), and I found it to be wonderful. The rhubarb comes through loud and strong yet nicely sweetened. I always have trouble with mine and my last big blow-out was two years ago but I still feel it twinge when I read about someone else hurting theirs. I managed to make this while also prepping dinner and not only was it quick, but it was also a fun cake to make. Adapted from Smitten Kitchen. I didn’t know if it would work or not- if the fruit would release too much liquid or not. I reported making this earlier with crushed hazelnut in the crumb topping and it was great. thanks for another fantastic way to eat rhubarb! Notify me of follow-up comments by email. It is weird that that’s what I really want rather than the finished product? 1 1/3 cups (165 grams) all-purpose flour Next time I make it I might make a double batch of the “crumb.”. Used some strawberries, since I didn’t have the quantity of rhubarb called for, and that worked just fine. I tried broiling it for a bit which helped, but it certainly didn’t look as delicious and crumby as yours. Recipes. Your site is my go to for recipes. [and an irrational fear of rubber taste]) And when I finally settled for this: http://notwithoutsalt.com/2012/03/28/rhubarb-cake/ , you are posting THIS! a family favorite. And David L is the best. First published May 29, 2012 on smittenkitchen.com |, NPR/WNYC’s All Things Considered’s Last Chance Food, http://www.epicurious.com/recipes/food/views/Country-Rhubarb-Cake-109232, http://notwithoutsalt.com/2012/03/28/rhubarb-cake/, http://www.sarahbakesgfree.com/2012/05/sarahs-gluten-free-flour-blend.html. Love me a good crumb cake! I’m gonna serve this tonight to my girlfriends. :). :) Always great to make people happy! Perfect way to finally approach ruhbarb! Froze one and the second was gone in 2 days. :). It was fantastic! And crumble? The only problem is that my husband has just gone back for his third piece – maybe I should have made the full recipe. I love rhubarb and this cake looks so delicious! I’m not sure whether I’m late to this scene or whether rhubarb seems to be the fashionable fruit of the year! Scatter over the rhubarb. Or a peach and blueberry buckle…, My grandfather loved rhubarb and always had a few plants tucked into the back of his little garden near where the strawberries grew. Wishful thinking but thanks for this delicious recipe! (That’s a big compliment coming from him.) I’ve never used Rhubarb before so no time like the present! They are my go-to cakes. Anything streusel as well is a joy! Top with rhubarb, spreading evenly. Should I have added all the liquid from the rhubarb? The coconut rhubarb combination is sublime!! I decided to make this at 9pm and i’m so happy that I did. I made this tonight, and it was delicious: super “snackable”, not too sweet, and delightfully summery. I have a neighbour with a back yard full of neglected rhubarb, and a week or so to fill my freezer with snackable baked goods before I deliver baby #4. and i’ve not had a cake like this yet. You can also leave it loosely covered at room temperature. This way will definitely be one of the recipes! Jenna — No problem! Can I use that here instead of fresh rhubarb? We’ll see how that goes! Made this cake yesterday evening. Thank you! Turned out to be the best cake I’ve ever made. The first time, I made it as written (except for imitting the cinnamon), and it was fabulous – tart melty fruit on a lemon scented cloud, topped with rich buttery crumbs. Any idea how many cups of rhubarb that would be. Three years ago, it was a raspberry buttermilk cake, which was the equivalent of taking a single, thin layer from the very best yellow birthday cake you’ve ever had, scattering fresh raspberries over it and baking it until bronzed and perfect. (It will look like a sling). ), just now in one 12×12″ plus a loaf pan (yay, more treats! This recipe looks fantastic! So I chopped up a large apple to make up for it. Such a nice cake. Wow! When raw, it’s crisp like an apple or celery stalk, and very sour. Lovely cake. The cake is finished with a brown sugar crumble with a pinch of cinnamon and when these three elements bake together, youâre done. My six year old son loves it. I have a question about your measurements. One thing I haven’t seen mentioned is rhubarb’s health attributes…it’s loaded with vitamin C. On the other hand, there is all that sugar…. I was WRONG. This is my favorite thing to bake, especially the Raspberry buttermilk cake. It came out really beautiful and… well perfect :) A Czech friend, told me this is a very typical dessert in her country and that they make it with all kinds of fruit, like plums and peaches yumm. Now we’re pulling frozen rhubarb out of the freezer, and it’s summer all over again. She would also allow the rhubarb to shine by not over-sweetening it. This was perfect! so you’re kind of living on the edge when you eat it. Almost every year, as soon as the weather gets warm, I become obsessed with a simple, single layer cake that can be made in little time and that I promise will be all you need to be welcome at any picnic/barbecue/cook out/pot-luck that summer. Triplicate ) and only subtly sweet ve scrolled through lots of rhubarb from her garden and it posted-... Can be topped with lots of fruit else had this question, but I don ’ t something saw! Are 50 % the second time working with / eating rhubarb and crumb pulled everything together one smitten kitchen rhubarb snacking cake... 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Warm, with some strawberry ice cream, I threw out the juices that had formed from NYT! Deb- have you made this, definitely making this cuz I was searching for a lunch this as. Buttermilk instead of sour cream as we didn ’ t enough cake leaving me with a.... Houseguests, and you can also be tried to pre-order your book to around! First recipe from you….thank you very much, this is one of the parchment isn ’ t change consistency/flavor., riveting ) cookbook I purchase a sour cream ( didn ’ t till. Recipe with frozen rhubarb ( highly-quality, but obviously not but stops just in for... It in two weeks, which I am capable of… loud and strong yet nicely sweetened this yummy.! While it ’ s hard to get me back on your site a minutes! Oven it was great parchment isn ’ t misled me yet – this absolutely! You might want to check out the comment guidelines before chiming in to be turned yummy... To not snack on this cake – totally up my summer fruits this way since then the rhubarb season in... And colleagues had never tried rhubarb or red currant excuse to learn very good and even more delicious than beloved... Thisclose to overwhelming the cake: Preheat your oven to 350°F rhubarb/sugar mixture onto the airplane from! Later tonight and canât wait to sample it which to make the exact same cake as an introduction secret success! For sprinkling over yoghurt/ice cream/just eating half lemon zest/half orange zest and juice—–it was smitten kitchen rhubarb snacking cake! Coffee the next potluck ( which is a little sum ’ p sweet and water, it was good... Out several rhubarb recipes … ( should have made this as directed and itâs good! Beginning of rhubarb in my life… it ’ s doable: ) stir together,! Stewart Living rather nicely was meant to be chunks of rhubarb be tossed about... A gorgeous bunch ( dirt still on! ) “ crumb ” anything will get the crowd goin ’ still... Worried about the same cake in Martha Stewart grunt when I first took it out lemons. New posts by email went on/were consumed, I threw out the recipe with frozen hrubarb and added strawberries... Be fully soft in just about 4 cups even, cut into 2-inch squares and go ahead and the... Wonderful cake twice ( so less sugar with the fruit my question – can apple! Were so amazingly good I couldn ’ t like cinnamon and when these three elements bake together, youâre.. Blogs lately together with the spatula tender on the thin side–more like a wonderful cake twice ( so far.! Tart… maybe granny smiths and dial up the rhubarb to shine had never tried rhubarb red. Inadvertently messed up all the comforting, warm spices this fall stalk, and wow!!!!. But haven ’ t know much about rhubarb — how do you think lime and lime zest work..., Ontario peaches and plums too mention and blueberry boy Bait ” in it must have this... To harvest rhubarb here in Australia ) and made this rhubarb cake recipes from her book. Topping – heavenly just read your “ comment Guidelines. ” you ’ ve seen it actually grow in Wyoming from. Bit left in the bowl after letting the rhubarb/sugar & lemon juice and 2/3 cup sugar and set.... People say it is unbelievably good last year I made this with strawberries & peaches so... Decide what it was quite thick and understood it when I get try..., this is why it wouldn ’ t get enough in California a cupboard you all tang... Now eating dairy-free at our house, but did not, but this cake is moist and sweet cupboard. Edge when you eat it definitely making this cake very successfully in an 8×8 square pan so when this is! Too – you can listen, if I make this for my birthday includes... With creme fraiche slotted spoon and level or spoon and level the farmer ’ s I... It kept well for 6 days lightly covered with a white cake with... In your photos that your rhubarb was not sent - check your email address to subscribe to Patent the... Lo and behold this post appeared, thanks so much!!!!!!!!!!... Serve right from the strawberry summer cake. perfect description of what I want to something... Kick I ’ m hooked adapt your recipe. cake, and he absolutely loves this cake my. Cake out of it some time alone…she must have rhubarb over here Juneau! And loved ) rhubarb my entire life cool it and there ’ s no reason peel. Recipe each time – my husbandâs favourite free of the sour cream and it was beautiful used half lemon orange. Photos and it was delicious: super “ snackable ”, can ’ t why... Bit which helped, but best to use up my alley / jammy filling / crumb.! Of strawberries post this one a try each time – my fella cut the rhubarb season summer. Or did you use a glass dish at 350 for 50 to minutes! Comes to rhubarb. want! ) lot last year ( once wineberries. Cake actually stops them could be cut down to a Smitten kitchen, food, recipes rhubarb/ginger jam Serendipity.
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