Rhubarb Cream Cake

rhubarb cake, rhubarb,

Here is a recipe for an absolutely delicious rhubarb cake…

rhubarb, rhubarb cake

This is one yummy cake because there is a sweet cream sauce that is spooned over the cake while it is still warm from the oven…

rhubarb cake

The cream turns the crusty cinnamon topping kind of moist and gooey…like a scoop of vanilla ice cream would if it had melted on top of the cake.  I don’t think rhubarb cake gets any better than this one…

…and it all starts with the main attraction, fresh rhubarb…

rhubarb stalks

chopped rhubarb

stalks of rhubarb

Chop the rhubarb into small pieces and as for the cream sauce…you may want to double the amount.  Four cups of cream may sound like a lot but when it’s cooked, it reduces down and goes fast because… it’s addicting.

 

Rhubarb Cream Cake

Into a small bowl, put:

      1/4 c   flour

      1/4 c  sugar

      2 T  soft butter

      Pinch of salt

      1 t  cinnamon

Mix this until crumbly. Set  aside. Then into a 8 oz. measuring cup, put:

      1 T white vinegar

      Milk ( enough to fill the cup)

Set this aside for at least 3 minutes while you do the following…into a large mixing bowl, put:

      2 T  melted butter

      1 c  sugar

      1 egg

Mix until creamy. Set aside and then sift together:

      2 c  flour

      1 t  baking powder

      1/2 t  baking soda

      1 t  salt

Into the bowl with the creamed mixture, add the flour mixture alternately with the milk and vinegar mixture.  Mix just until combined.  Then stir in by hand:

      2 c  chopped rhubarb

Pour into a greased 9×9 inch baking pan and bake in a 350 degree oven for about 35 minutes or until a toothpick comes out clean. Don’t overbake.

Meanwhile into a medium-sized heavy saucepan, put:

      2 c  heavy whipping cream

      4 T  sugar

Bring just to a boil then turn the heat down to low to keep it warm until you are ready to serve it.  Refrigerate any leftovers.

To serve the cake: Slice pieces of cake and place them on a plate. Pour a couple of tablespoons of the cream over the top of each slice. Refrigerate any pieces of leftover cake that have the cream on them…otherwise, store the cake at room temperature in an airtight container.  After about one day, the cake will become incredibly moist…I actually like to wait at least one day until I serve this cake.  I think the flavors come together better after it rests for a day or so…  Enjoy!

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