Country Rhubarb Cake
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3cups all-purpose flour, more for work surface
- ¼teaspoon salt
- 1¼cup granulated sugar, more for sprinkling
- ½teaspoon baking soda
- 1stick (4 ounces) butter, cut into pieces, at cool room temperature
- 2eggs
- ½cup buttermilk
- 1½pounds (about 8 stalks) rhubarb, thinly sliced
- Light brown sugar and softly whipped cream, for serving
Nutritional analysis per serving (8 servings)
463 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 74 grams carbohydrates; 3 grams dietary fiber; 36 grams sugars; 8 grams protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a bowl, sift flour, salt, 3 tablespoons sugar and the baking soda together. With fingers, rub in butter until mixture is sandy. Beat 1 egg and add to flour mixture. Add buttermilk and blend just until mixture forms dough; it will be quite stiff and sticky. Turn out onto a floured work surface and divide in two. Roll out each piece to fit a 10-inch round baking dish. Line bottom of pan with one round, pinching together any tears.
- Step 2
Cover dough with rhubarb and sprinkle rhubarb evenly with 1 heaping cup sugar. Place second pastry round on top and pinch edges together. Pinch together any holes. Beat remaining egg with 1 teaspoon water and brush it on dough.
- Step 3
Place a baking sheet in oven to catch drips, and place baking dish on it. Bake until crust is golden and rhubarb is soft and juicy, about 1 hour. Immediately sprinkle with granulated sugar. Serve warm, with a sprinkle of brown sugar and whipped cream on each serving.
Private Notes
Comments
proportions off here. a 10 inch dish is pretty large, and it needs to be pretty deep to accommodate 2 layers of pastry plus fruit. There seemed to be too much pastry for fruit anyway....
The pastry was shortcake-like and nice with the rhubarb.
I have been using this recipe for probably 10 years. The recipe used to call for the 2nd half of the dough dropped like biscuits onto the fruit and then coated with the egg wash. I liked that method, but I tried the new way and I like that too. The biscuits can be a little finicky to get cooked through, so I can understand the changes. This time I used 1lb rhubarb and 1/2 lb pears — Delicious! Try it with whisky whipped cream (whipped cream with a splash of whiskey and vanilla bean) sometime.
I baked it in a springform pan and waited for it to cool a bit before removing. I agree that it could have used a bit more of the fruit filling. It was served to friends after dinner and nothing was left on the plates.
I have been using this recipe for probably 10 years. The recipe used to call for the 2nd half of the dough dropped like biscuits onto the fruit and then coated with the egg wash. I liked that method, but I tried the new way and I like that too. The biscuits can be a little finicky to get cooked through, so I can understand the changes. This time I used 1lb rhubarb and 1/2 lb pears — Delicious! Try it with whisky whipped cream (whipped cream with a splash of whiskey and vanilla bean) sometime.
I loved this cake. Biscuit-y cake. No stand mixer. Delightful pink rhubarb center. Will make with berries. Homey and wonderful. Together in a trice.
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