Saturday, March 17, 2012

Country Rhubarb Cake

Lately, I want to blog about food. This is partially because I've been cooking a lot more--I like to cook, mind you--and partially because I've been experimenting a little more as I cook. I can usually get something on the table for dinner most nights, although Cora tends to delay stuff sometimes.

I'm a little behind on getting the photos for this and the next post or two off of my camera, but I figured, better late than never!

For St. Patrick's Day, I present the Country Rhubarb Cake.

I know, I know, it totally looks like a pie. But the recipe is from Darina Allen's Forgotten Skills of Cooking: The Time-Honored Ways are the Best - Over 700 Recipes Show You Why, and she calls it a Country Rhubarb Cake. It basically looks like a pie, but the inside... the inside is filled with ruby-red, glistening rhubarb.

And the cross-sectioning just shows how utterly delicious it is. The crust isn't a typical pie crust; it's more like a biscuit crust with a wee bit of shortbread, if anything. But it soaks up all of the delicious juices that the rhubarb releases, besides being tasty, so I really can't quibble about whether it's a pie or a cake or some sort of hybrid.

I followed the recipe pretty much as it was written with just one major change: I chopped the rhubarb up ahead of time, mixed it with the heaping cup of white sugar, then added some dark brown sugar into the filling, too. Then, I left it all to macerate, while I worked on the crust.

It goes beautifully with whipped cream.

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