Before I tell you about this cake, I have to take a moment to tell you all how appreciative I am for each and everyone of you out there. Thank you for all the kind comments you’ve left on my post about my cookbook jitters. Thank you for all the wonderful tweets you’ve been posting with pictures of my cookbook in your hands (truly, I can’t tell you how much I love seeing that). I can’t wait to be out on the road next month, meeting some of you and hearing how the book is fitting into your preserving life.
Now, to the cake. As we all know, the spring months are prime time for rhubarb. I’ve been picking up a pound or two just about every time I see it in the market. I’ve done a couple small batches of strawberry rhubarb jam (I’ll have that small batch technique up later this week), a tiny batch of rhubarb syrup and this cake.
It’s wildly adapted from the recipe for Rhubarb Buckle with Ginger Crumb from Rustic Fruit Desserts. I skipped the ginger crumb, used whole wheat pastry flour, added a bit less sugar and reduced the amount of butter.
To replace the missing butter, I used a generous dollop of rhubarb preserves I made in June 2010 (two years old and still mighty fine). If you don’t have some rhubarb preserves squirreled away, any other slightly runny jam, fruit butter or sauce would work. You could even cook down some additional rhubarb with a bit of sugar or honey and use that in place of the preserves.
The rhubarb gets very thinly sliced and stirred into the batter at the end. The result is a cake is just barely sweet, moist from the fruit and hearty enough to feel like you could eat it for breakfast (which is exactly how I’m planning on starting my day tomorrow. I firmly believe in eating cake first thing on one’s birthday).
I added this cake to my Mother’s Day brunch this morning and we gobbled it up alongside our scrambled eggs, bacon, fruit salad and waffles.
There’s just one thing to know about this cake. All those little chunks of rhubarb make it hard to get a clear read from a cake tester. When the bake time is up, the top should be nicely browned and it should feel quite firm when tapped. It needs to be moist, so take care.
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup fruit jam or butter
- 2 eggs
- 3/4 cup runny yogurt
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 2 teaspoon cinnamons
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 pound rhubarb, trimmed and thinly sliced
- Preheat oven to 350 degrees.
- Butter a 9x9 baking dish.
- In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy.
- Add jam, eggs and yogurt and beat to combine.
- In another bowl, whisk together the flour, baking powder, spices, baking soda and salt.
- Add dry ingredients to the wet and mix to incorporate.
- Once the batter is fully mixed, add the sliced rhubarb and stir until just incorporated.
- Scrape batter into the buttered dish.
- Bake for 40-45 minutes, until the top of the cake is brown and it feels set to the touch.
- Let cake cool completely before slicing.