Saturday, June 19, 2010

Last of the Rhubarb

rhubarb cake

I can't help myself.

The Latino grocery store that I go to had huge stalks of rhubarb this week, and I couldn't help but buy it.

It's usually just a once a year thing in the spring, but when I saw Eileen's gorgeous rhubarb bread, I knew I had to find some red & green stalks before they all disappear till next year.

It's called a "bread", but it is more like a cake.
I took Eileen's suggestion and made one huge loaf in a big loaf pan, however, I think next time I would make 2 loaves in smaller pans (one for now, one for the freezer), because this thing was BIG!

If you can still score some rhubarb, trust me, this is worth making.
I served it with ginger ice cream on the side, and it was delicious.

*This cake is definitely best made 24 hours before serving so the flavors come together.

Rhubarb Cake (adapted from Living Tastefully):

1 1/4 cups dark brown sugar
2 1/2 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 1/2 cups diced rhubarb
zest of an orange (I used a lemon cause I had one!)
1/2 cup chopped walnuts
1 cup whole milk
2/3 cup canola oil
1 egg
1 tsp vanilla

Topping: in a separate bowl combine

1/4 cup brown sugar
1 tbsp melted butter
1 tsp cinnamon
handful of chopped walnuts

Grease two 9 x 5-inch loaf pans or one large one (cooking times will be different depending on the pans you use).

In a small bowl whisk milk, orange zest, oil, egg and vanilla.

In a large bowl combine 1 1/2 cups of the brown sugar, the flour, salt, baking powder and baking soda.

Add milk mixture to the flour mixture and stir just until combined. Fold in the rhubarb and the walnuts.

Pour batter into prepared loaf pan. (I used one large loaf pan lined with buttered foil for easy lift out!).

In small bowl, combine remaining 1/4 cup brown sugar, cinnamon and melted butter. Sprinkle mixture onto bread batter. Bake for approximately 40-45 minutes if making two loaves, approximately 55-60 minutes if making one loaf. Test with a wooden skewer for doneness. (Mine needed an hour in the large loaf pan, and 30 minutes in the pan to cool before removing).

This was best made the night before eating!


Carolyn said...

Hee hee, I did exactly the same thing when I saw that my local grocery store is finally carrying rhubarb. Bought a ton, will likely freeze a bunch to make yummy rhubarb things later on in the year.

melrose said...

Nice recipe! Something else, I alway make Rhabarber Streuselkuchen, lovely, but boring after so meny years:)

Jen_from_NJ said...

I haven't had rhubarb once this season. Your cake (bread) looks great and I love the sound of ginger ice cream on the side!

A Feast for the Eyes said...

The Queen of Tarts is turning into the Mistress of Loaf Quick Breads. First the Clementine cake, now this one. A cup of freshly brewed strong coffee would round this off perfectly. I must find rhubarb!

Ciao Chow Linda said...

Yes, you can't say you're not a baker anymore when you churn out yummy looking things like this.

Eileen said...

Nice bread, Stacey! I still have loads of rhubarb and should cut some this weekend and do something with it. I now have a little table oven, so I have no excuse not to bake.

Julie said...

I just made something very similar to this! The rhubarb is still plentiful at my farmers' market.

Lisa in Delaware said...

Hi, Stacey. We must be on the same wave-length. I saw Eileen's recipe on Friday and was determined to make it this week end. Armed with the recipe I went to the farmer's market in search of rhubarb but the Amish girls said the season was over! Boo hoo. On the way home I whirled in the driveway of a 200 y.o. farmette in the middle of our suburbia and found a pile of rhubarb for sale at their market. $3.99/lb. I scored enough for the recipe, which I plan to make today. I'll put the batter in my mini loaf pans so I can freeze little servings for breakfast and snacks -and to share with neighbors. hmmmm. Might have to go back and buy some more rhubarb to freeze! Lisa

tasteofbeirut said...

Beautiful and I have yet to taste rhubarb! Maybe next year.

kat said...

Darn, I wish I had picked up the rhubarb at the farmers market yesterday

The Japanese Redneck said...

It looks really good.