My Turn: Rhubarb Cakes

So, being the good food blogger that I am, I figured it's my turn to make something with rhubarb.

I have tackled the fiddlehead ferns, the ramps, the spring peas and asparagus, now it's time for rhubarb. Being a rhubarb virgin, I had no idea what to expect.

I was told rhubarb is not a fruit, but a vegetable. I found it at the farmer's market and I have always been intrigued by it's beauty and grace. Long and slender, slightly pink and green, with tinges of red.

What to make with these stalks of beauty?

I found recipes for rhubarb soda, rhubarb compote, rhubarb pie, and I settled on these little rhubarb pudding cakes that I found on this blog, Eggs on Sunday.

Except for the spillage mishap, these were EASY & EXCELLENT (there are the 2 E's again!).

We LOVED these. They were like little cobblers.
Next time I won't fill the ramekins to the top.

Rhubarb Cakes: (from Gourmet Magazine 2007)

1/4 cup water (I added more water to make more syrup)
1 1/2 teaspoons cornstarch
1 cup sugar, divided
3 cups chopped fresh rhubarb stalks (I used 3 stalks)

1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract

Preheat oven to 400 degrees F with the rack in the middle. Butter 4 individual 1-cup ramekins (or, an 8-inch square baking dish.)

Mix together the water, cornstarch, and 1/2 cup sugar in a small saucepan, then add the 3 cups rhubarb. Bring to a simmer, stirring constantly, and simmer for 3 minutes. Remove from heat.

In a separate bowl, whisk together the flour, baking powder, salt and remaining 1/2 cup sugar.

In another bowl, whisk together the egg, milk, melted butter and vanilla. Add the wet ingredients to the dry ingredients and whisk just until combined — you’ll have a thick batter.

Reserve 1/2 cup of the rhubarb syrup mixture.

Divide the remaining rhubarb mixture among the dishes, then spoon the batter evenly into each ramekin over the rhubarb. Drizzle the remaining rhubarb mixture over the top of the batter in each ramekin.

Bake (I put all my ramekins on a small sheet pan) until a tester inserted into the middle of the cakes comes out clean, about 25-30 minutes.

Cool on a rack slightly before serving.

My husband said this was one of the top 3 desserts I have ever made. Now that's a rave.

It's almost blueberry season in New Jersey, stay tuned.........


Jamie said…
Yum and double yum! I love rhubarb yet, like you were, am a rhubarb virgin (love that!). These are gorgeous and I'll bet fabulous! I think the spillage is somewhat sexy!
Ciao Chow Linda said…
Looks like a winner, even with the spillage. It's time I got me some rhubarb.
kat said…
Such a beautiful little cake. I'm getting more rhubarb from the farm this week so I'll need to get on the recipes too.
I love all fruit desserts. I have not cooked with rhubarb yet either. Maybe next time I am at the farmers market, I'll get some.
ever since the rhubarb incident I had as a kid I have never really embraced this stalky thing - these little muffins might change all that!
SarahB said…
They look so good! I still have lots of rhubarb in my fridge!
Karen said…
I still have rhubarb in the freezer from last summer. I better make these because it won't be long before we'll have more! I like that the recipe makes just a small amount... just right for a few people.
Maria said…
I am hooked to rhubarb. We have 4 plants! Check out my blog to see what I am making. It is rhubarb week:) I want to try this one next!
Kim said…
I've been looking for rhubarb down here in KY, but haven't had any luck yet. Looks great.
StaceyEsq said…
I love rhubarb. I just bought new little ramekins, so I can't wait to christen them with this recipe.

Yes, it's almost blueberry season! Can't wait. My children love to go help me pick them in the local fields (but, of course, they eat more than they place in the bucket)!
Pam said…
They look perfectly cooked and delicious. I love the golden brown tops.
Rhubarb soda? Now there's a new one I haven't seen before. I'm liking the trend of the two E's - that's right up my alley. And the noodle bar definitely does not take reservations, but if I ever finagle one for Ko, you will be on my list!
Dewi said…
Still haven't got my hand on this beautiful stalks yet. I don't know what I am waiting for? Your cake sounds delightful Stacey!
Anonymous said…
We love rhubarb and these rhubarb pudding cakes sound fabulous! My husband will really love me when I make these for him this weekend!
Caroline said…
Mmmmm....I'm going to have to try these! I've been making Strawberry Rhubarb pies (to freeze), jam, and a coffee cake - now to make these little gems!

Thanks for the beautiful posts!!
Maris said…
Heh. I'm a slacker of a food blogger - I don't care for rhubarb!
I've certainly learned a lot about rhubarb (and ramps) this spring in the blogosphere! But, of all the rhubarb rhetoric, I like yours the best!
Marta said…
Oh Stacey these look great! So moist and full of rhubarb tangy-sweet juices! A must-try for sure!
When I was a kid I had a neighbor who grew rhubarb and she would make me taste it right from the garden. I hated it and never tried it again, but since your hubby said this would rank in the top 3 desserts you ever made, I think I have to try it again. Maybe with a little strawberries!
Anonymous said…
I am always trying to find new things to do with rhubarb this time if year, and this sounds perfect!
Juliana said…
Rhubarb, never used in my cooking... should really try...the cake that you made looks the pictures as well.
Bluebird NY said…
Rhubarb is an old timey treat that my mom, who never cooked, used to make for her tribe of kids. She boiled it down and added lots of was heavenly!

I love these little cakes - they're on my list to make, maybe this weekend!
Sara said…
Rhubarb is a favorite in my house, we've even got some growing in the garden! These cakes look amazing.
LaDue & Crew said…
Looks crazy good Stace! I made Smitten Kitchens Rhubarb cobbler this weekend- SO good too (Double the rhubarb though)! Your little ones look adorable!
These are really pretty.

You should have asked me for a rhubarb recipe. I have been given many a rhurbar recipe as gag gifts over the years.
Colloquial Cook said…
Now darling, those are **PHOTOMONTAGES** :-)

I don't know how you figured it out, but they look ├╝ber-cool.
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