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