Showing posts with label rhubarb. Show all posts
Showing posts with label rhubarb. Show all posts
My sister and I popped into the local farm market the other day and I picked up some beautiful fresh rhubarb. It was so bright pink/red that I could not wait to use it! I had in mind to make a cake of some sort.
I was going to make a Rhubarb Upside Down Cake, which would have showcased the red color of the rhubarb perfectly, and then I remembered this delightful cake!
.JPG "Norwegian Rhubarb Cake")
The recipe for this cake comes from the pages of my Big Blue Binder and it is quite simply a fabulous recipe. Its a pretty basic no frills cake, but don't let the simplicity of it fool you into thinking its not special!
This is a beautiful cake with a soft delicate crumb. It melts in the mouth. Top that with the earthy tang of tart rhubarb and the sweet crunch of sugar and almonds and you have a pretty unbeatable combination!
.JPG "Norwegian Rhubarb Cake")
There are no bells and whistles with this cake. No frills. No streusel crumb, or custard filling. Its just a simple cake.
You might even be tempted to overlook it, but that will all change once you bit into it. Each mouthful is a delightful combination of flavors and textures.
Its equally at home on the breakfast table with a hot drink for breakfast or brunch, or for elevensies . . . but add a scoop of vanilla ice cream or some softly whipped cream and it is transformed into a delicious dessert with the taste of spring in every mouthful!
.JPG "Norwegian Rhubarb Cake")
Rhubarb is a really hearty perennial, and has always been a real favorite with me. When I was a child my mother would treat my siblings and I to a stalk each of it in the spring and a small bowl of sugar.
We loved it. We would sit there dipping the cut end of our stick of rhubarb into the sugar and biting it off, sucking all the sugar off as we went. What a treat that was for us. Our cheeks would be aching with the tartness of it, but every bite was pure delight!
.JPG "Norwegian Rhubarb Cake")
WHAT YOU NEED TO MAKE NORWEGIAN RHUBARB CAKE
Other than the rhubarb you will only need basic store cupboard/baking cupboard ingredients, and if you are lucky enough to grow your own rhubarb, you won't need to pop to the store for anything!
- 1 1/2 cup (210g) plain all purpose flour
- 1 1/2 tsp baking powder
- pinch of salt
- 3/4 cup (150g) butter
- 3/4 cup (150g) fine granulated sugar
- 2 large free range eggs
- 1/2 cup (120ml) whole milk
- 2 cups (250g) fresh rhubarb, cut into 1/2 inch pieces
- 2 TBS granulated sugar
- 2 TBS flaked almonds
- icing sugar to dust
.JPG "Norwegian Rhubarb Cake")
My sticks of rhubarb were not overly large. Its still young rhubarb, and so very tender, and brightly colored. I used roughly three sticks.
If you don't have fine granulated sugar, you can give it a quick whirl in the food processor to break it down a bit.
Just use regular all purpose flour. (plain flour in the UK) I use large eggs, always free range. There is no need to add any flavoring, but if you wanted to you could add 1 tsp vanilla. Its not really necessary though.
.JPG "Norwegian Rhubarb Cake")
HOW TO MAKE NORWEGIAN RHUBARB CAKE
This is a very delicious and simple to make cake. You best prepare to fall in love.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 8-inch round cake tin and line the bottom with baking paper. (A spring-form or other loose-bottomed pan works great here.)
Cream the butter and sugar together with an electric whisk until light and fluffy. Beat in the eggs a bit at a time until well combined.
Sift the flour, baking powder and salt together. Add to the creamed mixture, alternately with the milk, making three dry and two wet additions. Blend well together and then spread in the prepared tin.
.JPG "Norwegian Rhubarb Cake")
Arrange the pieces of rhubarb over the top of the cake pushing them in a tiny bit. Try not to overlap them. Sprinkle with the 2TBS of sugar and the almonds. (I try to do the rhubarb in a circular pattern.)
Bake for 30 to 40 minutes, until a tooth pick inserted in the center comes out clean. Leave to cool in the pan for 10 minutes before removing.
Dust with icing sugar and serve warm, cut into wedges. Cream or ice cream are awfully nice with this.
.JPG "Norwegian Rhubarb Cake")
If you are lucky enough to have a glut of rhubarb, you may find that these other rhubarb recipes will come in handy!
RASPBERRY AND RHUBARB EVE'S PUDDING - A delicious fruit filling which bakes beneath the thatch of a lush rich cake topping. This is excellent served with ice cream or pouring cream. Raspberry and rhubarb are great mates!
ROLY POLY RHUBARB PUDDING - Biscuit (scone) dough is wrapped around a rhubarb filling, jelly roll style, cut and sliced and then baked in a pan with a sweet sauce poured over top. This is a fabulously hearty and delicious dessert!
ROASTED RHUBARB AND PROPER CUSTARD - A quintessentially most British dessert. Much beloved. The rhubarb is all soft, tart and sweet and the custard spooned over top adds a really special touch. The two flavors set each other off perfectly.
I adore rhubarb season! Don't you???
Norwegian Rhubarb Cake
Yield: Makes one 8-inch round cake
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
Nothing fancy here. Just an incredibly delicious, simple cake with a delicate crumb. The tang of rhubarb on top, plus the crunch of almonds and sugar make this the ideal cake to enjoy with a hot drink!
Ingredients
- 1 1/2 cup (210g) plain all purpose flour
- 1 1/2 tsp baking powder
- pinch of salt
- 3/4 cup (150g) butter
- 3/4 cup (150g) fine granulated sugar
- 2 large free range eggs
- 1/2 cup (120ml) whole milk
- 2 cups (250g) fresh rhubarb, cut into 1/2 inch pieces
- 2 TBS granulated sugar
- 2 TBS flaked almonds
- icing sugar to dust
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 8-inch round cake tin and line the bottom with baking paper.
- Cream the butter and sugar together with an electric whisk until light and fluffy. Beat in the eggs a bit at a time until well combined.
- Sift the flour, baking powder and salt together. Add to the creamed mixture, alternately with the milk, making three dry and two wet additions. Blend well together and then spread in the prepared tin.
- Arrange the pieces of rhubarb over the top of the cake pushing them in a tiny bit. Try not to overlap them. Sprinkle with the 2TBS of sugar and the almonds.
- Bake for 30 to 40 minutes, until a tooth pick inserted in the center comes out clean.
- Leave to cool in the pan for 10 minutes before removing.
- Dust with icing sugar and serve warm. Cream or ice cream are awfully nice with this.
Thanks so much for visiting! Do come again!
It had to be done. Tis the season and all that. The season for delicious rhubarb and strawberry desserts. Desserts such as Strawberry & Rhubarb Crisp. A family tradition going back bazillions of years!
Strawberry & Rhubarb Crisp is an old family favourite. It is something my mother made and her mother before her. It is a delicious dessert that I made for my own family when they were growing up and it is a dessert I still make at least once a year for my husband.
Even though it is not something I can still enjoy myself, it is something I can make for him and that he can enjoy to his heart's content. I have cut my original recipe in half to make only four servings because we are only two and he can only eat so much.
So if you are a larger family, or if you just plain want more of it, feel free to double up all of the ingredients and pop it into a 9 inch square baking dish. It will require the same amount of time to cook, or possibly a bit longer depending on your oven.
This delicious Strawberry & Rhubarb Crisp is the taste of Spring. Pure and simple. You can't get much more spring-like than this!
In our home it is enjoyed warm and topped with scoops of cold vanilla ice cream. Oh boy . . . those warm buttery crisp and oaty crumbs . . .
That delicious fruit filling, both sweet and tart at the same time . . .
That fabulous contrast between the warmth of that sweet fruit with the buttery crumb and that rich vanilla coolness melting slowly into its surface . . .
That topping so crisp . . . the filling so flavour filled . . . the rich creaminess of the ice cream.
Strawberries and rhubarb are a taste combination . . . a marriage . . . made in heaven. It is no accident that these two ingredients are ripe and ready at the same time.
This divine combination of flavours and textures was meant to be enjoyed together.
Oh sure, each one is delicious in its own right, but put them all together and you have an incomparable match that never gets old or tired or boring . . .
This is comfort plain and simple . . . traditional . . . a family pleasure enjoyed down through the generations. You just can't beat it.
Strawberry & Rhubarb Crisp
Yield: 4
A timeless classic that must be made every year because not only is it delicious but it evokes a bazillion memories.
Ingredients:
You will need:
- 200g chopped rhubarb (2 cups)
- 175g sliced strawberries (1 cup)
- vanilla bean ice cream to serve
For the sauce:
- 100g granulated sugar (1/2 cup)
- 120ml water (1/2 cup)
- 1 TBS cornflour (cornstarch)
- 1 heaped TBS strawberry preserves
- 1/2 tsp vanilla
For the crumble:
- 70g plain flour (1/2 cup all purpose)
- 50g rolled oats (1/2 cup)
- 100g soft light brown sugar (1/2 cup, packed)
- 60g butter, melted (1/4 cup)
- 1/2 tsp ground cinnamon
Instructions:
- First make the sauce. Whisk the sugar, water and cornflour together in a large glass beaker. Cook in the microwave for about 2 1/2 minutes, stopping to whisk it every thirty seconds, until the mixure is thick and bubbling. (alternately you can do this in a small saucepan over moderate heat.) Whisk in the jam and vanilla. Set aside.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 7 or 8 inch square baking dish.
- Whisk together all of the crumb ingredients until well combined.
- Put the chopped rhubarb and berries into a bowl. Pour the sauce ingredients over top and fold together to combine.
- Press half of the crumbs into the prepared baking dish. Pour the fruit mixture evenly over top. Sprinkle the remaining crumbs over top of th fruit.
- Bake in the preheated oven for 45 to 50 minutes. The crumbs should be golden brown and the fruit mixure bubbling up around the sides.
- Leave to cool for about fifteen minutes. Serve warm, spooned into bowls with a scoop of vanilla ice cream on top. Delicious!
What is your favorite thing to do with rhubarb and strawberries, either together or individually? I really want to know. Lets share!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Quick and Easy Rhubarb Cake. This is an old fashioned rhubarb cake recipe you are all really going to enjoy. I guarantee!!
I was gifted with a quantity of rhubarb the other day and since I usually bake my husband something to enjoy at the weekend I decided to bake him a rhubarb cake.
He does love a piece of cake with his hot drinks. I don't blame him. Hot drinks and cakes go together like peas and carrots!
This is one of my favourite Rhubarb Cakes. Quick & Easy Rhubarb Cake is extremely easy to make and oh so delicious! I never get tired of it. Never.
This easy rhubarb cake is so moist and delicious and is perfect served cold with whipped cream as a dessert, or just out of hand as a snack cake.
Everything for the cake gets beaten together in one bowl. There no need for multiple bowls like there is with some cakes.
One bowl cake? Count me in!
You beat together the cake ingredients, easy peasy, beginning with the eggs and sugar. I like to beat them until they are really light in colour.
The volume will also increase somewhat and it will become thick.
I use Vanilla Paste for this because I love the depth of vanilla flavour it gives to bakes, plus the little flecks of vanilla seeds throughout the batter are also nice.
You can totally use ordinary vanilla extract if you wish. Just don't use the artificial stuff. Pure is always better.
There is not much leavening in the cake. Only 3/4 of a teaspoon, which is why you should beat the eggs and sugar together until light. This will give your cake more volume.
Its simple chemistry.
The rhubarb is chopped and scattered over top of the batter in the cake tin. I love the way it looks on top of the cake.
It couldn't be easier.
I love the way it bakes up.
With little dimples and studded pink craters . . . you scatter some granulated sugar over top prior to baking . . . which gives the top of the cake a bit of a crunch.
You can see how beautiful the texture of this cake is. The rhubarb also stays near the surface instead of sinking down, which I like.
You could of course serve it warm with a good vanilla ice cream.
I like to serve it with dollops of lightly whipped double cream . . . that is heavy cream to any North Americans . . .
I don't sweeten the cream or anything . . . I just whip it (by hand) until soft peaks form. I don't use squirty cream if I can help it, not ever.
Squirty cream never holds up. I think its quite yucky to be honest.
It never quite comes close to the pleasure and quality of real whipped cream. Never.
In any case, this is a cake I think most people who love rhubarb will enjoy. I bake it at least once during rhubarb season myself.
Yield: Makes one 9-inch cake
Quick & Easy Rhubarb Cake
A simple cake with a beautiful texture and wonderful flavours.
Ingredients:
- 130g granulated sugar (2/3 cup)
- 3 large free range eggs
- 3 TBS butter, melted
- 2 TBS whole milk
- 1 tsp vanilla bean paste
- 150g plain flour (1 cup +2 TBS all-purpose)
- 3/4 tsp baking powder
- pinch of salt
- 2 large sticks of rhubarb, diced (about 2 cups)
- 2 TBS granulated sugar to sprinkle
Instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Generously spray a 9-inch round cake tin with canola cooking spray. Set aside.
- Beat the eggs and first amount of sugar together in a bowl until light. Beat in the melted butter, vanilla bean paste and milk. Whisk together the flour, baking powder and salt, Stir into the creamed mixure to combine well together. Pour/scrap into the prepared baking tin. Scatter the chopped rhubarb over top. Sprinkle with the 2 TBS granulated sugar.
- Bake in the preheated oven for 30 minutes, or until a skewer inserted in the centre comes out clean.
- Allow to cool in the tin on a wire rack. Cut into wedges to serve.
- I like to dust it with icing sugar and serve with softly whipped cream.
Oh how I wish I could sit down and eat a whole piece of this. I'm afraid I am paying for the sins of my youth in my old age. Oh well . . . I did have a tiny bite and my husband ate the rest. Its called quality control. I wouldn't want to feed him anything nasty . . . 😏
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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