Tuesday, June 5, 2018

Monette’s Rhubarb Cake


At first bite, I declared it a coffee cake with an enjoyable tartness from the rhubarb. Very moist, and we loved it. I had to take this picture quickly before leaving for work as I knew there would be a piece missing by the time I got home. If you enjoy rhubarb, you will enjoy this. 

Here is the link to the recipe. I am quite happy with the majority of Ricardo's recipes. 

1/2 cup (125 ml) unsalted butter softened
1 egg 
1 1/2 cups (375 ml) brown sugar -- I used only one cup of brown sugar and it was perfectly fine
1 teaspoon (5 ml) vanilla extract 
2 cups (500 ml) flour 
1 teaspoon (5 ml) baking soda 
A pinch of salt 
1 cup (250 ml) buttermilk (the recipe says you can use vinegar mixed with milk instead of using buttermilk which is what I did)
2 cups (500 ml) fresh unpeeled rhubarb, dice into 1/2-inch (1-cm) pieces or 2 cups (500 ml) frozen rhubarb, thawed and drained 
1/4 cup (60 ml) sugar 
1 teaspoon (5 ml) ground cinnamon 

Preparation 

1. Preheat the oven to 180 ºC (350 ºF). Butter a 8-inch springform pan. 

2. In a bowl, beat the butter, egg, brown sugar and vanilla with an electric mixer until the mixture is smooth. 

3. In another bowl, combine the flour, baking soda and salt. Add to the previous mixture alternately with the buttermilk. Add the rhubarb and combine with a wooden spoon. Pour into the prepared pan. 

4. In a small bowl, combine the sugar and cinnamon. Sprinkle over the top of cake. 

5. Bake in the middle of the oven for about 1 hour or until a toothpick inserted in the center of the cake comes out clean. 
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

12 comments:

  1. I agree..we have been making it..my daughter and I for years..one of his keepers:)

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    Replies
    1. I have a small collection of favorite rhubarb recipes, I need no others :-) This is at the very top of the list.

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  2. Sounds perfect with a nice strong cuppa:@)

    ReplyDelete
    Replies
    1. You are 100% correct! I've been using your Mexican rice recipe :-)

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  3. Wish I could share a slice of your pretty cake with you, Debbie. I love how you adorned it with violas and presented on your beautiful cake pedestal. Rhubarb doesn't grow here in Texas, but I heard can be bought for $10 a pound!

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    Replies
    1. Kitty, we have roadside stands with rhubarb and also neighbors that grow it. I look forward to it every year, and put a little in the freezer to use in the winter.

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  4. Replies
    1. I froze a couple pieces for when I have a craving!

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  5. Would love a slice with my coffee this morning. Pretty pic, I know who will enjoy the missing slice:)

    ReplyDelete

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