Recipes at Sound Food

Anytime Rhubarb Cake

Article reprinted with permission from Small Potatoes

Have a slice of rhubarb cake anytime.Here’s a light cake that is a wonderful dessert but can also pass as a breakfast treat.  I made it with rhubarb this time, but you could make it with any frozen  fruit that you have stored.

Last summer, my goal was to put away a lot more fresh produce than I had the year before. This goal was fresh in my mind when rhubarb, one of the first ‘fruits’ to appear at the market, came out. Consequently, I wound up with a whole lot of rhubarb hoarded in my freezer.  What are we waiting for?  It’s time to start using those delicious things in the backs of our freezers! Soon, we’ll have some fresh delights.

Anytime Cake (with rhubarb)

Ingredients:
1 stick butter, unsalted
1 cup sugar
3 eggs from happy chickens
1/2 c. milk
1 tsp. vanilla
1 1/2 c. AP flour, plus more for dusting fruit and pan
3 tsp. baking powder
1/4 tsp. salt
2 cups rhubarb or prepared fruit*

*If you use rhubarb, you’ll swear that you taste citrus in this cake, which is a pleasant illusion. To prepare the rhubarb: wash, peel away any extra-tough strings, and cut into small pieces. This can be done before it goes into the freezer bag. For other fruits, prepare them as you would for a muffin. Use berries straight from the freezer - no need to thaw.

Instructions:

  1. Preheat the oven to 350F. (This cake mixes up so quickly that you’ll be done before your oven is ready, so think ahead.) Prepare a 9-inch round cake pan. Butter it and dust with flour.
  2. Cream the butter and the sugar until fluffy, using an electric mixer. Add eggs, one at a time, beating and scraping the sides of the bowl after each addition.
  3. Gently beat in the dry ingredients.
  4. Add the milk and vanilla.
  5. Pour about 2/3 of the batter into the prepared pan, leaving the rest in the mixing bowl.  Dust the fruit with flour and toss until coated, then add it to the remaining batter. Mix. Pour this batter and fruit mixture onto the batter that is already in the cake pan. (This procedures will keep your fruit from falling to the bottom and sticking to the pan.)
  6. Bake for 40 minutes.
  7. Cool in pan for about five minutes and then invert onto a rack.

Serve warm or room temperature anytime of the day. A little sweetened whipped cream or vanilla yogurt is lovely.

If you’re looking for more great rhubarb recipes, you might check out Orangette.



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