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May 16, 2023
Hello Friends and Family,
It's rhubarb season again and my thoughts return again to rhubarb cake. If you haven't made this cake yet this year, it's not too late! You can harvest rhubarb until June -- and then you need to let the plant hold onto its stalks and leaves.
Last year I posted the recipe for a Country Rhubarb Cake -- which is so good that I'm posting it again. It is, as I said last year, the perfect rhubarb cake. A cake that has that wonderful balance of tart; sweet; and the richness of cake -- and is not too time-consuming to make. The recipe is from the New York Times' cooking site. Julia Moskin found it in Reclaiming Ireland's Culinary Heritage, One Roast lamb or Sponge Cake at a Time. I use Omega-3 eggs to make it, of course, and grass-fed Kerry Butter (from Ireland), and I modify the recipe ever so slightly by replacing one third a cup of the flour with one third a cup of ground flax meal. I'm still searching for the right words to describe the result. Let me start by saying that I couldn't wait to have it again for breakfast. It is a perfectly cheerful dessert -- or breakfast -- for these -- or any times. Be well. Susie
Time: 1 1/2 hours (but sixty minutes of that is for baking)Yield: 8 servingsINGREDIENTS
2 2/3 cups all-purpose flour, more for work surface
1/3 cup ground flaxseed meal1/4 teaspoon salt1 1/4 cup granulated sugar, more for sprinkling1/2 teaspoon baking soda1 stick (4 ounces) butter (grass-fed), cut into pieces, at cool room temperature2 eggs, Omega-3 eggs, of course1/2 cup buttermilk ( I make this by adding 1/2 tsp vinegar to 1/2 cup milk)1 1/2 pounds (about 8 stalks) rhubarb, thinly slicedLight brown sugar and softly whipped cream, for serving
Heat over to 350 degrees. In a bowl sift or mix together flour, flax, salt, baking soda and 3 TBS of the sugar. With fingers, rub in the butter until the mixture is sandy. Beat one egg and add to the mixture. Add buttermilk and blend until a dough is formed. (It will be quite stiff and sticky). Turn out onto a floured surface and divide in two. Roll out each piece to fit a 10-inch baking dish. Line bottom of pan with one round allowing it to creep up the sides.
Cover the dough with the rhubarb and sprinkle the rhubarb with one cup of sugar (don't skimp). Place the second round on the top and pinch together the edges. Pinch together any holes. Beat the remaining egg w. one teaspoon water and brush it on the dough.
Place in a pan or on a baking sheet (to catch the drips) and bake until the crust is golden, about 1 hour. Immediately sprinkle w. granulated sugar and serve warm with a sprinkling of brown sugar and whipped cream. (I forgot to sprinkle the cake with sugar -- and didn't miss it -- and used cream instead of whipped cream.)
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