I was hunting for a recipe to use up some rhubarb. It's like the cereal bowl issue, I always find myself buying more rhubarb to have enough for the next recipe, and I always have leftovers. I didn't have enough to make the roasted rhubarb for this scone recipe I found on a Canadian Mennonite baking blog, but I did realize from that one that rhubarb is an easy one to chop up and freeze for later. (Perhaps next time I'll do that instead of "pouring more cereal into the bowl.")
So I went with this recipe that only called for 2 cups of rhubarb, which was precisely what I had. I do like breakfast/snacking cakes, and this one came together quickly and baked before I was starving on a Sunday morning. The color of my final cake is more golden brown than the blogger's original, but I did have to make a few changes to the recipe: I used milk instead of half-n-half, and once I started measuring things realized I only had 1/2 cup of all-purpose flour! So I used up the gluten-free flour mixture that I bought for my sister's visit, and filled in the gaps with spelt flour. I loved the texture of the cake, and the lovely flavor. I would have liked it even better with some hazelnuts or pecans. And my rhubarb doesn't look as pretty and pink after baking as the original blogger's - so even if you can't see rhubarb in there, it is! And it's delicious!
Easy Rhubarb Breakfast Cake
(from The View from Great Island blog)
1/2 cup (116 grams) half and half
1 tsp lemon juice
1 stick (1/2 cup, 113 grams) unsalted butter at room temperature
1 cup (214 grams) granulated sugar plus 2 tsp for sprinkling
1 large egg, at room temperature
1 1/2 tsp vanilla extract
2 cups (256 grams) all purpose flour, saving out 1 Tbsp to toss with rhubarb
2 tsp baking powder
1 tsp salt
2 cups thinly sliced rhubarb
Set oven to 350F Lightly butter a 9x9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That's optional.
Stir the lemon juice into the half and half and set aside.
Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow.
Beat in the egg and vanilla, scraping down the bowl as necessary.
Take 1 Tbsp of the flour to the rhubarb and toss well.
Whisk together the remaining flour, baking powder, and salt.
Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in.
Finally add the rest of the flour and blend just until combined, don't over mix. Fold in the rhubarb. Note: the batter is on the thick side.
Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
Let the cake cool slightly before cutting.
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