RUSTIC RHUBARB CAKE
Ingredients
2 cups chopped rhubarb
1 cup whipping cream
1 cup organic cane sugar
1 large egg
1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1/4 tsp salt
For Topping:
1/2 cup brown sugar
1/2 cup sliced almonds
Directions:
Preheat oven to 350. Grease a round or square 10-inch pan with butter or olive oil. In a medium bowl, combine cream, eggs & sugar and mix to combine. Add flour, baking soda, salt & rhubarb to the bowl and stir until combined. Pour into prepared pan.
Sprinkle with brown sugar and then almonds. Bake for 20-35 minutes, depending on your oven. If a toothpick inserted in the middle comes out clean--it is ready.
Serve plain, with coffee or with a dollop of whipped cream, yogurt, or ice cream if you like.
{beautiful book from Leanne Shapton}
2 cups chopped rhubarb
1 cup whipping cream
1 cup organic cane sugar
1 large egg
1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1/4 tsp salt
For Topping:
1/2 cup brown sugar
1/2 cup sliced almonds
Directions:
Preheat oven to 350. Grease a round or square 10-inch pan with butter or olive oil. In a medium bowl, combine cream, eggs & sugar and mix to combine. Add flour, baking soda, salt & rhubarb to the bowl and stir until combined. Pour into prepared pan.
Sprinkle with brown sugar and then almonds. Bake for 20-35 minutes, depending on your oven. If a toothpick inserted in the middle comes out clean--it is ready.
Serve plain, with coffee or with a dollop of whipped cream, yogurt, or ice cream if you like.
{beautiful book from Leanne Shapton}
15 comments:
yum :)
I love my cakes rustic, and judging by the ingredients, this one is no doubt absolutely lovely. Must try it with some summer rhubarb!
I love cakes with rhubarb.
Your cake looks delecious!
I really like the recipe :)
YUMMY! I love rhubarb and I love cake for breakfast even more!
I made an orange and blueberry cake recently and ate it for breakfast for days, was SO good!
http://rosieposiespuddingsandpies.blogspot.co.uk/2012/04/recipe-orange-almond-blueberry-cake.html
I've been following your blog for a while and I really enjoy it :)
This looks DELICIOUS. My mom loves rhubarb - I will pass this recipe on to her.
Great picture, yet again!
Looks amazing!
Yum! Can I use heavy whipping cream here? Or does it need to be regular whipping cream?
I adore rustic cakes! Anything that can be eaten at all times of day is excellent in my book.
Quick verification: No butter or oil at all?
I love your blog -- thanks, as always, for lovely thoughts and images!
Anonymous: I am sure you can, although I have not tried it. Give it a go!
Stacy: yes, no butter or oil. I guess the cream creates enough moisture.
Nice recipe!
Jen, I made this and LOVED it -- and sadly just ate the last piece! I actually used milk as I had no cream, so I added 1 oz. of butter for a bit of fat to compensate. It was delicious and reminded me of my mother's rhubarb bread. Thank you!
Just made this and it's terrific! Thanks!
So glad you snagged that book. Don't you want to framed every single painting? Mwa.
(P.S. Bails is SO excited!)
Such a lovely recipe. Thank you.
~Lynne
w/L.
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