My GráBia partner, Anne Reddington from Galway Cheese and I adapted this Rhubarb Cake recipe from a recipe we both refer to often, Biddy’s Apple Cake. We learned about Biddy’s while attending Dublin Cookery School, only she learned it about eight years before me. There’s a whole story about how Anne and I met on our GráBia page, if you are interested.
Our Rhubarb Cake was developed because it was April (our maiden voyage tour!), and rhubarb is gorgeous at that time. We poached the rhubard to sweeten and soften it, the placed it on top of the cake. It’s pretty, don’t you think!
A few things we did to improve our Rhubarb Cake (if that’s even possible). Added a little salt, because salt brings out sweet, do it, always. Also, I added vanilla, because I think every cake needs vanilla.
What do you need for your Rhubarb cake?
As long as you have the rhubarb, I bet you have everything else you need.
- Rhubarb (one pound)
- Eggs and butter
- The usual cake suspects, and don’t forget the salt and vanilla!
Use up any leftover spring rhubarb with this gorgeous cake. You know, the stuff you chopped up and put in the freezer, good timing!
FOR THE CAKE:
- 1 cup (8 oz. | 250g) sugar
- 1/2 cup (one stick) butter, melted
- 3 eggs, beaten
- 2 teaspoons vanilla extract
- 1 cup (120g) flour
- 1 cup (120g) almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- Crème Fraîche or sweetened yogurt for serving
- 1 lb. rhubarb (about 4 cups or 5-6 long stalks)
- 1 cup sugar
- 1 cup water
- 1 teaspoon vanilla extract
POACH THE RHUBARB
Cut rhubarb stalks into 2″ pieces. In a medium pot, combine sugar, water with the vanilla, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 2 minutes, remove from the heat and gently remove the rhubarb to a plate to cool (don’t discard the poaching liquid). The rhubarb is very fragile, so use care. Place the poaching liquid back on the medium-high heat and reduce until syrupy*, about 3 minutes. Let cool.
MAKE THE CAKE:
- Preheat the oven to 325°F. Line a 9″ round springform pan with a circle of parchment paper . Butter (or spray) the bottom and sides of the cake pan.
- Mix the sugar, butter, eggs and vanilla in a large bowl. Add the flour, almond flour, baking powder and salt. Stir well, but don’t overmix.
- Pour the batter into the cake pan, spread evenly to the edges. Gently place a layer of rhubarb on top of the batter in a concentric circle. Bake in the oven for about 45-50 minutes (check at 40 minutes), or until a skewer inserted into the center comes out clean.
- Place the cake on a wire rack to cool. When completely cool, unlatch the springform and remove the sides of the pan.
To serve: Spoon some of the reduced poaching liquid onto a plate, and top with a slice of cake. Add a dollop of crème fraîche and serve.
* Note: if you let this sauce simmer too long, it will harden like candy. Mind your sauce.
Save the leftover poaching liquid for cocktails or mocktails, it’s essentiall a simple syup now! For sure do not toss it out!
Keywords: rhubarb cake recipe, irish rhubarb cake, biddys apple cake, grabia