rhubarb cake

I have this patch of rhubarb in my garden—the grandchild of a plant that has been growing at my house for more than thirty years, and it’s fantastically huge. In the height of summer it takes up a full 8-foot by 12-foot raised garden bed.
I love it.
I call it Gertrude.

It’s only the middle of May in Minnesota but I’ve already harvested two batches of rhubarb from Gertrude, and yesterday’s harvest was a whopper. I had to use a laundry basket to bring it all inside. A batch of rhubarb sauce ensued. Also this cake.

Now, I’ll be the first to admit that baking is not more forte. I’m better with main dishes and soup. There’s just so much chemistry in baking and I’ve never been great with chemistry. But.
But. But. But.
This cake.
—Custard-like, loaded with fruit, and finished with a crisp sugared crust. The almond flavor adds a hint of something magic, and topped with a fresh dollop of whipped cream, it’s basically perfection.
Enjoy!

RHUBARB CAKE

1 cup (2 sticks) butter, softened
1 1/2 cup sugar-in-the-raw
1 teaspoon almond extract
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs
1 3/4 cup flour
4 cups diced rhubarb

In a large bowl or stand mixer, cream the butter and sugar together. The larger grains of sugar give everything a different texture, but trust me, the end result is amazing. Add almond extract, salt, baking powder, and eggs. Mix well. Scrape down the sides of your bowl and add the flour. The batter should be thick, almost thicker than expected. No worries, the juice from the rhubarb will thin it out a bit. Add the rhubarb and mix again. It’s going to look like too much fruit for the cake. But not to worry. The eggs and flour will eventually hold everything together.

I have a deep 8x 12, casserole pan I use to bake this cake. It will overflow a standard 9 x 9 cake pan. If you have a 9 x 16 cake pan, that may work better. Grease the pan well and spread the batter evenly with a spatula.
Sprinkle sugar-in-the-raw generously over the top.

Bake for 30 minutes at 350 degrees and then turn the heat down and bake for another hour and a half (yes, that’s correct) at 325 degrees. Keep an eye on it and cover the cake with aluminum foil if it begins to brown too darkly over the top. After it had been in the oven for a total of two hours, give the pan a light shake. If the center is still jiggly, continue baking at 325 until it sets. (The “insert knife until it comes out clean” trick won’t work on this one because the finished cake has an almost custard-like texture).
Allow the cake to cool once it has finished baking.
Serve with whipped cream or ice cream!

Whole Wheat Rhubarb Muffins

You guys. My rhubarb is taking over. Like for real. It is literally as tall as I am. As is evidenced by my patch, it’s not quite finished delivering summer bounty. Two plants have morphed into a rhubarb jungle that would sincerely shield me from a zombie apocalypse. All of this lush rhubarb seemed to mandate something edible this morning. Muffins, to be exact.

Zombie apocalypse to muffins. Yes. This is how my brain works.

These muffins are pretty great though. Rustic (whole wheat flour!) and weighty with fruit (4-5 cups!)—each bite has that tart sweetness that only late summer rhubarb can deliver. Enjoy!

WHOLE-WHEAT RHUBARB MUFFINS

1/2 cup butter
1/2 cup yogurt
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1/2 teaspoon baking soda
1  1/2 teaspoons baking powder
1/2 teaspoon salt
4-5 cups rhubarb
2  1/2 cups whole wheat flour

Start by finely chopping your rhubarb. I use a food processor which cuts the time dramatically and slices the rhubarb nice and thin. If the rhubarb is chopped too thick, the muffins get quite heavy.
Once your rhubarb is sliced and diced, set it aside.

In a large mixing bowl, combine the butter (melty and soft), yogurt (I used a single-serve container of peach yogurt), eggs, vanilla, spices, and sugar. Mix until well combined and smooth. Then add the baking soda, baking powder, and salt. Mix again until smooth. Fold in the rhubarb with a soft spatula so the fruit isn’t smashed. And then one cup at a time, fold in the whole wheat flour. When you get to the last 1/2 cup, don’t over-mix. You should see bits and specks of flour in the batter. If the batter is over-mixed the muffins don’t set well and fall flat. This is true of any quick-bread.

Bake in a pre-heated 350-degree oven for about 28 minutes or until a toothpick inserted comes out clean.