Bake a conversation: Rhubarb Cake
Even though rhubarb is extremely versatile and a great partner for many flavors and textures, it remains a rather polarizing vegetable/fruit.
I therefore find this simple rhubarb cake to be the perfect gateway treat for rhubarb sceptics and novices alike. The circular pattern gives the beautiful pink stalks a chance to shine while at the same time passing as merely a “garnish”.
This recipe also hides a piece of general life advice for those of us who are already adamant and sophisticated rhubarb tasters. While we might find rhubarb scepticism incomprehensible, it usually doesn’t help to overwhelm a learning palate with culinary arrogance. Genuine and long-term rhubarb advocacy is caring and compassionate and begins with small bites.
Rhubarb Cake
(Recipe adapted from different sources)
This rhubarb cake is simple but nifty and an almost guaranteed people and palate pleaser. Also, placing the rhubarb pieces on the batter is a built-in meditation exercise.
Ingredients
For the batter
180g (1 1/4 cup) flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
170g (1 1/2 sticks) butter at room temperature
150g (3/4 cup) sugar
2 eggs
1 teaspoon orange zest
1/2 teaspoon almond extract
120g (1/2 cup) yoghurt
3-4 stalks of rhubarb, cut into 1/4” pieces
For garnish
raw sugar to sprinkle on baked cake (optional)
Directions
Bowl requirements
A medium mixing bowl for the flour mixture. A large mixing bowl for the butter-sugar-mixture. A small bowl for the yoghurt.
Before getting started
Butter and flour a 8 or 9” springform pan.
Measure ingredients. Cut rhubarb into 1/4” pieces. Then preheat the oven to 325°F.
First step
Place butter and sugar in large bowl and mix in the stand mixer (or with a hand mixer) for about 2 minutes until light and fluffy. Scrape down sides and add eggs, one at a time. Mix thoroughly after adding each egg. Add orange zest and almond exctract and mix until combined.
Second step
With mixer on low, add flour mixture in 3 parts alternating with 2 parts yoghurt.
Third step
Pour batter into pan and spread out evenly. Place rhubarb pieces in a circular pattern, starting on the edge moving towards the middle. Bake in oven for 45 to 60 minutes. Rotate cake halfway through.
Remove cake from the oven and cool completely on a cooling rack. Sprinkle with raw sugar if desired.
Tastes divine all by itself and even more divine with whipped cream or vanilla ice cream.