Rhubarb Cake

The garden rhubarb is ripe for harvest so it's time to create some kitchen magic with it! In the morning, while the world is still cool, is my seasonal time for baking. Today I made a Rhubarb cake, adapted from a recipe at Food52.

You can see that I tasted it and it's so good I'll most definitely be making more for the freezer. I rarely bake or roast or broil in the heat of the summer months, so having treats like this tucked away is joyful strategy!

Here's my adapted recipe and I encourage you to make it ~ as is, or your own adaptation ~ because it's really, really good!

Rhubarb Cake

Crumb
3 T  rolled oats
3 T  sunflower seeds, roasted
3 T  whole wheat flour
¼ c  brown sugar
½ t  sea salt
3 T  unsalted butter

Cake
2       eggs (from my Ladies)
1 c    sugar
½ t    sea salt
2 t     almond extract (homemade, of course)
6 T    unsalted butter
1½ c whole wheat flour
2 c    rhubarb, chopped (in any way)

Preheat the oven to 350°F.

Blend together the Crumb ingredients with a fork and set aside.

In a bowl, beat the eggs and add the sugar, salt, almond extract and butter and beat well (and with love). Fold in the flour. Fold in the rhubarb. Pour into a buttered 8" pan (I line the bottom of mine with parchment paper, though it's not necessary, just a habit of mine). Top with the Crumb mixture.

Bake for 60 minutes (or when a cake tester comes out clean). Let cool. Cut and enJOY!


So yeah, that's what I made today. I'll like make another tomorrow morning, with some possible variations. And the morning after. And, well, you see where I'm going with this.

Peace.