Recently, I taught a cooking class to a fun and engaging group of women. I decided to focus on spring produce since it is finally showing its face in our wet climate. Normally I don’t tackle desserts in my classes (simply because of time), but I thought it made sense to make something with rhubarb. I had planned to make this cake but in flipping through that much-beloved book, I found something even easier.
There are people who love rhubarb. My husband is one of them. Me – I don’t really get it. It’s sour. Why do I want a dessert that has something sour in it? But, after making this dessert twice in a week, it’s kind of growing on me.
This recipe is so simple and it tastes so good, especially if you are in the rhubarb-loving camp. Even if you think you can’t bake, you can make this.
One Year Ago: Rosemary Raisin Pecan Crisps (I’ve made these countless times since)
Two Years Ago: Roasted Potatoes with Onions and Wilted Greens (and the story of how I went veg)
With Love & Butter
Approximately 5 cups sliced rhubarb (1/2-inch thick slices)
¾ cup plus 1/3 cup sugar
2 tbsp. mild tasting oil
1 cup flour
½ tsp. baking powder
¼ tsp. salt
1/3 cup milk
½ tsp. vanilla extract
Preheat oven to 375 degrees. Adjust the rack to the center position. Butter a 9-inch glass pie plate.
Tumble the sliced rhubarb into the pie pan. The rhubarb should come to within ½-inch of the rim. Sprinkle the ¾ cup sugar on top and set aside.
In a big bowl, mix the remaining 1/3 cup sugar with the oil and egg. Add the flour, baking powder, salt, milk, and vanilla and combine into a smooth batter. Now dumb the rhubarb from the pie dish into the batter. Stir gently to incorporate the rhubarb, then pour the whole works back into the buttery-sugary pie dish. Spread evenly in the dish, but leave the surface lumpy and interesting-looking. Sprinkle with a little more sugar and bake 40 to 50 minutes, until caramel-colored on top and bottom. Serve warm, in bowls, with vanilla ice cream or sweetened whipped cream.