Rhubarb Coffee Cake

 

It was many years ago that I first tried the recipe for this apple coffee cake. It was so easy and so good, I thought, “I should memorize this recipe for the purpose of instant gratification.” I haven’t managed to accomplish that just yet, but I have put the basic recipe to other uses including a blueberry version and this rhubarb cake. Since I love the idea of a base recipe with multiple variations, I call that just as good.

This is still a very simple cake pulled together using the method of a quick bread rather than that of a more delicate or fancy cake. I think it takes longer to go out to the back yard to cut the rhubarb than it takes to mix the batter. 

I like the bit of whole wheat pastry flour in this. I’ve been finding quick breads made with all white flour to be a bit pasty and not as flavorful as they could be, so I add some whole grains when I can. I suppose I could also say that the whole grains make this cake healthier, but with a whole cup of sugar in the batter and more in the topping, I’m not sure I'd really have the high ground. You could substitute the whole wheat pastry flour with more all-purpose flour if you prefer.

I added almonds to the topping to give it a little more substance. The butter-sugar-flour mixture kind of melts into a crunchy lid on top of the cake, and I like the way the almonds gave it a more crumbly texture. If you happen to keep streusel in your freezer for fruit crisps on demand, you could save some time and use that in place of the topping recipe below.

I added some almond extract along with the vanilla to the cake batter, which not only complemented the nuts in the topping, but enhanced the fruitiness of the rhubarb. There’s enough rhubarb to create tart, gooey pockets and keep the cake moist without making it mushy or difficult to serve as a cohesive square. Because this cake is delicious, but informal enough to slice a square from the pan for snacking at any time of the day. Or with any company.

 

Rhubarb Coffee Cake with Almond Crumble Topping

You can use any topping you may be keeping on hand to make fruit crisp in place of the topping in this recipe. 

Topping

1/3 cup whole wheat pastry flour

3 tablespoons dark brown sugar

¼ cup cold unsalted butter, cut into small pieces

1/3 cup chopped almonds

Cake

1 cup all-purpose flour

½ cup whole wheat pastry flour

1 cup granulated sugar

1 ½ teaspoon baking powder

½ teaspoon fine salt

Finely grated zest of 1 medium-size lemon

2 tablespoons unsalted butter, melted

1 large egg

¾ cup milk

1 teaspoon vanilla extract

½ teaspoon almond extract

1 cup chopped rhubarb

1. To make the topping, combine the 1/3 cup whole wheat pastry flour and brown sugar. Cut in the cold butter with a fork or with your hands, continuing to work it until the butter is well coated and in small pieces. Stir in the almonds. Refrigerate while preparing the cake batter.

2. Preheat oven to 350 F. Prepare an 8-inch square baking pan by spraying it well with cooking spray or greasing it with butter or oil. Set aside.

3. In a medium-size bowl, combine the all-purpose flour, ½ cup whole wheat pastry flour, granulated sugar, baking powder and salt. Whisk or sift together to combine well. Add the lemon zest and work it into the flour mixture with a fork or with your hands until it is well-distributed.

4. In another medium-size bowl, beat the egg and melted butter together. Add the milk and extracts and whisk to combine.

5. Stir the egg mixture into the flour mixture, mixing until the dry ingredients are just moistened. Stir in the rhubarb.

6. Pour the batter into the prepared pan. Crumble the topping evenly over the cake batter.

7. Bake at 350 F for 40-45 minutes or until a wooden pick inserted in the center of the cake comes out with no batter sticking to it. (Make sure that if you do see some gooey moisture on the pick that you haven’t poked into a slice of cooked rhubarb, which will remain moist.) Cool on a wire rack. Serve warm or cool completely.

Makes 9-12 servings.

Other recipes like this one: Rhubarb and White Chocolate Blondies, Rhubarb Pudding Cake, Blueberry Coffee Cake with Brown Sugar Crumble Topping, Apple Cinnamon Coffee Cake

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Rhubarb Blondies

 

I am always looking for more ways to use rhubarb, since I have the obligatory big patch of it in my very Midwestern backyard. It’s the first thing that’s ready to eat in the spring, but it continues to grow all summer long, and I’m always a little nervous that I’m not going use it as well as I could. When I saw a “Rhubarb Blondies” recipe in Sister Pie by Lisa Ludwinski, I knew I had to try it.

I took a few liberties with the original recipe and ended up with a pan of soft, buttery and rich bars, somewhat cake-like rather than dense and chewy like a more traditional blondie. They can still be easily be cut into squares and eaten out of hand, however, and still have the buttery richness of a blondie, so I’m sticking with that title.

The pockets of sourness from the rhubarb balance out the hefty dose of brown sugar, and plenty of white chocolate chips bring in more sweet vanilla flavor. While I do love this combination, I’m thinking the soft crumb of these bars could also accommodate other juicy mix-ins, such as berries or stone fruits. Nuts (the Sister Pie recipe includes almonds) would also be good additions, and I think the blondie base here could hold a lot of other good things, with or without fruit, such as dark or milk chocolate, instant coffee powder, or whole grain flours.

If you think it’s too weird to put rhubarb in a blondie (I wondered about it at first), or if you can’t think of something this soft and moist as a blondie, then think of this delicious pan of sweet treats as something else. Think of them as “Rhubarb Bars,” or some such thing if you must. Just make them and call them what you want and be deliciously happy!

Rhubarb and White Chocolate Blondies

Adapted from a recipe in Sister Pie by Lisa Ludwinski

If wrapped tightly, these bars will be good for a few days at room temperature. The rhubarb may release more juice as they stand, however, making for even moister bars.

1 ¼ sticks (½ cup plus 2 tablespoons) unsalted butter

1 cup chopped rhubarb stems

1 tablespoon granulated sugar

½ cup dark brown sugar

½ cup light brown sugar

2 large eggs

1 ½ teaspoons vanilla extract

1 ¼ cup all-purpose flour

½ teaspoon baking powder

¾ teaspoon fine salt

1 cup white chocolate chips, or finely chopped white chocolate

Coarse sugar to sprinkle on the top of the batter, if desired

1. Preheat oven to 350 F. Line an 8-inch baking dish or pan with parchment paper. Leave some excess parchment overhanging, so that the bars can be easily lifted out of the pan. Set aside.

2. Melt the butter in a small saucepan over medium heat. Set aside to cool.

3. In a small bowl, toss the rhubarb with the 1 tablespoon granulated sugar. Set aside.

4. In the bowl of a stand mixer (or another large bowl if mixing by hand) combine the melted butter, dark brown sugar, and light brown sugar. Beat together on medium speed for a few minutes, or until very smooth. Slowly beat in the eggs and vanilla until smooth. Scrape down the sides of the bowl once or twice to ensure that everything is incorporated.

5. In a medium-size bowl, whisk together the flour, baking powder, and salt. Slowly beat the flour mixture into the sugar mixture until the flour is just moistened. Stir in the rhubarb mixture and the white chocolate.

6. Spread the batter evenly into the prepared baking pan. Sprinkle the top with coarse sugar if desired.

7.  Bake at 350 F for 30-35 minutes, or until a wooden pick inserted in the center comes out with moist crumbs and no wet batter. Cool completely. Lift everything out of the pan using the parchment overhang and cut into squares.

Makes 9-12 servings.

Other recipes like this one: Rhubarb Custard Bars, Rhubarb Pudding Cake, Walnut and White Chocolate Blondies, Apple Cinnamon Blondies, Peanut Butter Butterfinger Blondies

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Rhubarb Clafouti

If you are the proud owner of a rhubarb plant or two, you may have noticed that rhubarb is conspiring to take over the world. My plants are thick and lively, and each is sprouting several huge flower stalks that look like something from an alien or prehistoric landscape. (Or are those super-sensitive communication antennae being used to coordinate the rhubarb revolution?)

I have many favorite rhubarb recipes, but in the spring and early summer, I’m looking for new ways to feature it. Yesterday, I decided to revisit a recipe that I have been shamefully neglecting since posting it: clafouti. I figured the rhubarb could be a good substitute for the cherries in the traditional recipe, and I could make some tweeks to accommodate its unique characteristics.

If you are not familiar with clafouti (you might also see “clafoutis”), it is a custard-like dessert with some added flour that gives it a bit of cake-like backbone. It should be somewhat dense for a custard, but not rubbery or gluey, not quite getting to the heavier texture of a dumpling. It’s somewhat sweet, but the custard itself has a relatively mild flavor so as not to overshadow the fruit that it holds together. Cherry is a common fruit in clafouti, but pears, apples or prunes can be featured as well. I’ve even made a savory version with cherry tomatoes.

The properties of rhubarb I thought I would need to compensate for in my most recent clafouti are its extreme sourness and its excessive moisture. I adjusted for the tart taste by simply adding more sugar, and I put in some extra flour in hopes of counteracting the extra water I thought would be coming with the rhubarb.

The results were delicious! There was plenty of the tart flavor of the rhubarb all through each bite, but it was tamed by just enough sugar. The custard base was denser due to the extra flour, but it was still very tender and melt-in-your mouth smooth without being weepy or watery. The clafouti puffed up dramatically when baking, rising about an inch and a half above the edge of my pie plate. It stood tall, however, holding itself up rather than slumping or spilling over.

 

There’s a splash of brandy in this recipe, too, and while I can’t say I could taste it specifically, it adds a little something to the custard. I’ve also been playing around with Toasted Sugar, as made famous by Stella Parks. (You can find the method to make your own here at Serious Eats). I made up a whole batch and have been including it in most of my baking. I used it in my Rhubarb Clafouti, which added some subtle caramelly undertones, but you can make a good dessert with regular granulated sugar as well.

 

Personally, I welcome our new rhubarb overlords, since I’ve been a big fan of theirs most of my life. Just don’t tell them I know the invasion is in progress. I’m not quite ready to give up my desserts.

Rhubarb Clafouti

Based on a recipe in The Joy of Cooking

4 large eggs

1 cup sugar

1 cup milk (I used 2%)

1 tablespoon brandy

2 teaspoons vanilla extract

1 cup al-purpose flour

1/8 teaspoon salt

¾ pound chopped rhubarb

Powdered sugar or whipped cream for serving

1. Preheat oven to 375 F. Butter a 9 or 10-inch deep dish pie plate or a 10-inch cast iron skillet. Set aside

2. Whisk the eggs together in a medium-size bowl. Gradually whisk in the sugar. Continue to whisk until the mixture is very smooth and has slightly thickened, about 2 minutes.

3. Whisk in the milk, brandy, and vanilla extract. Gradually whisk in the flour, making sure no large lumps form. Whisk together until smooth.

4. Arrange the rhubarb in the bottom of the prepared pie plate or pan. Pour the egg mixture over the rhubarb.

5. Carefully transfer to the oven. If you use a 9-inch deep-dish pie plate, it will be very full. Put the plate on a baking pan in the oven to avoid spilling over, if desired.

6. Bake at 375 for 10 minutes. Reduce the heat to 350F. Bake an additional 35-40 minutes, or until the center is set and no longer liquid. The clafouti will puff considerably when baking, but will collapse at least slightly as it cools. Cool 5-10 minutes. Slice into wedges and serve warm with a sprinkling of powdered sugar or a dollop of whipped cream.

Makes about 8 servings. Leftovers can be stored in the refrigerator and reheated.

Other recipes like this one: Cherry Clafouti, Rhubarb Custard Pie, Rhubarb Custard Bars, Savory Cherry Tomato Clafouti

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