Rhubarb Cake

Trust me you want to try this. This is one of the best cakes ever, and it's simple to prepare. Recipe and instructions are from my friend, Kyle. I think, I'd make her proud.

Pretty watermelon colors

Rhubarb impresses, even the peels are gorgeous

Peeled 

and chopped

Batter resembles cookie dough more than cake batter

Set in a pie plate

Sifted flour and sugar on top

Rhubarb cake out of the oven

Rhubarb Cake

Rabarberstaart by Kyle M. 

Yield: 1, 9" cake or tart

Ingredients:

approx 1/2 cup butter, at room temperature (100 g)
1/2 cup sugar
1/2 brown sugar (together 200 g sugars)
4 tbsp milk
2 eggs

1.5 tsp vanilla (or 2 packs vanilla sugar)

approx 1 and 1/4 cups self-rising flour (200 g)

3-4 rhubarb stocks, peeled and diced

2 tbsp flour and sugar sifted on top, or omit and serve dusted with a bit of powdered sugar.

1 tsp fresh grated ginger, optional

Special tools: mixing bowl, hand mixer, vegetable peeler.

Directions:

1. Preheat oven to 350 °F (180 °C) and grease a 9" pie plate or cake pan.

2. Prep the rhubarb. If it is young you won't need to peel it much. 

3. In a large mixing bowl, cream together the room temperature butter, when it gets light and fluffy, add the sugars and beat together until combined and fluffy. Scrape down the sides of the bowl as you go. 
4. Add in 4 tbsp milk, and continue to mix. Add the eggs one and a time, incorporating them into the batter. When you add the second egg, also add the vanilla extract, and grated ginger if using. Beat until everything is incorporated. 
5. Add the flour and mix until combined. The batter will resemble a slightly wetter cookie dough batter (it will not look like cake batter).
6. Stir in the chopped rhubarb, and remove the batter to a greased pie plate or cake pan. Smooth the top, and lightly sift 2 tbsp flour and sugar on top.

7. Bake 30-40 minutes, until golden on top, or a fork or toothpick inserted comes out clean.


This recipe was updated on March 23, 2012 to reflect steps that made the preparation much easier.