Country Rhubarb Cake This variation on the classic Irish apple cake has a top and bottom crust made from a biscuit like dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler. Active time: 35 min. Start to finish: 1-1/4 hr.
Cake: 3 cups fresh rhubarb stalks, cut into 1/2" pieces, or 3 cups frozen rhubarb, thawed after measuring 1 cup packed light brown sugar 2 cups cake flour (not self-rising), sifted 3/4 tsp. baking powder 1/2 cup + 2 TB granulated sugar 1 stick (1/2 cup) cold unsalted butter, cut into 1/2" cubes 1/3 cup whole milk 2 large eggs (1 separated) To make the cake: Put oven rack in middle position and preheat oven to 400°F. Butter a 10" glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill. Toss rhubarb with brown sugar in a bowl until coated. Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough. Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top. Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes. Serve cake warm or at room temperature with whiskey cream. Whiskey Cream: 1 cup chilled heavy cream 2 TB confectioners sugar 1 TB whiskey (preferably Irish) 1/2 tsp. vanilla extract To make the Whiskey Cream: Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks. Note: Cake can be made 4 hours ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Reheat if desired. Makes 6 to 8 servings. ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/