Rhubarb Cake
This cake comes from my sister Peg via one of our favorite cookbooks, Recipes from a Very Small Island. The batter is of the highest order, and the cake a light, moist texture (I substitute the sour cream with yogurt). Don’t let the bit of shortening scare you off. Assuming none of us eat very much of it in general, a little in your cake here won’t hurt! Softened butter replaces it fine.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup toasted walnuts (finely chopped)
- 1 teaspoon cinnamon
- 1 1/2 cups light brown sugar (packed)
- 1/2 cup solid vegetable shortening
- 1 large egg (room temperature)
- 2 teaspoons rose water
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup plain whole milk yogurt (or sour cream)
- 1/2 pound rhubarb (chopped (about 3 stalks, or 1 ½ cups chopped))
Instructions
- 1
Preheat the oven to 350° F. Coat a 13x9x2-inch pan with one tablespoon of the butter, then dust with a tablespoon of flour and tap out any excess.
- 2
In a small bowl, combine 1 tablespoon of melted butter, granulated sugar, walnuts, and cinnamon to form a crumble. Set aside.
- 3
In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the brown sugar, shortening, egg, vanilla, and rose water on medium speed until light and creamed.
- 4
In another bowl, whisk the flour, baking soda and salt.
- 5
With the mixer on low speed, alternate adding the yogurt and the flour mixture in a few additions each, beating until a thick batter forms.
- 6
Using a spatula, fold in the chopped rhubarb. Scrape the batter into the prepared baking pan and spread the batter evenly in the pan. Top evenly with the nut crumble.
- 7
Bake for 40 to 50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Cool completely and serve in squares directly from the pan.