Ate the first piece standing as required. I make it now. This looks delicious! Just followed your instructions to eat a piece standing up. :=) Thanks! Now I have one and will be cooking this soon! Run! My sister who has never liked rhubarb came over to visit last night, and about half of my leftovers are gone now, lol. I made this snacking cake and it was delicious. excited for you to get out of Nausealand! (Nigel Slater helped with his rhubarb cinnamon polenta cake.) Tempted to make this with plums later this year. They call it the Rhubarb yoghurt cake so I suppose they are using the plain yoghurt instead of sour cream and I must say it’s delicious. Recipes. I think this will be it! Hi there, I’ll be back on your site soon for more recipes :-) I actually found the cake to be a little underwhelming, especially during the first couple bites. I might always make it this way. Also, there wasn’t enough cake leaving me wanting more. I live in the part of the country where they do not sell rhubarb in our grocery stores because either we have it in our own yard or we have a neighbor with plenty to share. The only problem is that my husband has just gone back for his third piece – maybe I should have made the full recipe. [and an irrational fear of rubber taste]) And when I finally settled for this: http://notwithoutsalt.com/2012/03/28/rhubarb-cake/ , you are posting THIS! I have a different measurement for 1 cup of flour and I’m wondering if I should check again. I just pulled this out of the oven and it’s cooling under a tea towel because I’m going to bed now. ;) This is the only portion control I am capable of…. I’m sure you can add it to the batter still frozen. mmmmmm thank you! It came out lovely. I’ve made all the cakes you mention and blueberry boy bait will always be hard to beat, my husband loves it! We made it throughout summer. I am a huge rhubarb-aholic too! I actually thought it was quite tasty this way since then the rhubarb layer more tart (but not alarmingly so). I love the concept of “snacking cakes” in general — they are my go-to for whenever I want something that is unfussy to eat and can be easily made for a crowd. Rhubarb Snacking Cake. Guys, sorry for the downtime today. The cake recipes are actually very similar, so this one will definitely have less cake and more rhubarb, but less crumbs. Thank you for the awesome recipe! I think this might be the first time I’ve ever really gotten the true taste of rhubarb in something. It is really good! Also, I used frozen rhubarb (highly-quality, but frozen), and I found it to be wonderful. The cake is done when a tester comes out clean; the cake will be golden on top. I saw it in winter, not sure you can still get it. Oh goodness, this is a must make… I made my first rhubarb recipe a couple weeks ago and have been itching to try another. Check back in five minutes. I’m not sure if you saw that. We have a source for rhubarb so just get it in bunches, no weight given. Adapted from Smitten Kitchen. Are the reddish stalks better than the green? I just laid down a line of crumb topping as a dam before putting on the fruit and the rest of the crumb topping to keep the juices from mixing too much on the two halves. I just had to read this when I saw that it was called ‘snacking cake’. Find our privacy policy with more details here. I did sub in whole wheat pastry flour and it worked just fine (I think the slight increase in heartiness does well with rhubarb). Ironically, I also went out today (before I knew I was getting rhubarb) and got raspberries to make your raspberry buttermilk cake. I will be making this all summer long! Scatter evenly over the rhubarb layer. For some reason, my cake was done after about 30 minutes instead of the recipe’s minimum 40 — but luckily I kept an eye on it, so no problem. I’ll let you know how that tastes tomorrow. I love your web site Deb. It’s as good as it sounds. Grease the bottom and sides of a 9×13-inch baking pan with butter or cooking spray, then line with parchment paper, extending it up two sides to make a sling. And rhubarb is one of my favorite things in the whole world, so this is a favorite amongst favorites :D. I think this is the first SK recipe I have not liked and would not make again. I even sneakily put a sign on it that stated “Gluten-Free” so I would be sure to at least have some leftovers to take home with me…and I am happily staring at them right now. The fresh rhubarb we have available to us is sucktastic. Stir in rhubarb. MY! Here in the Pacific Northwest rhubarb grows wild. Wonderful counterpoint. A strawberry rhubarb upside down cake, with a white cake bursting with rhubarb as the base. I spied a strawberry granola crisp on the Bon Appétit website and made it, devoured it, and burst out laughing when my magazine arrived and I realized that it was one of your recipes! The crumble is a great consistency, the rhubarb still tastes like rhubarb, and the lemony, gingery moist cake holds it’s own. This recipe made even my toes feel warm. Thought it might be sort of a pudding-y texture, but did not bake up that soft. It’s rhubarb season! Will limit it to 50 minutes next time. Hope your back heals quickly! I am repeating myself… but this is the perfect rhubarb cake – and probably the easiest one to prepare that I’ve tried so far. You won’t need another go-to dessert recipe this summer, which means that your time is now free to play Frisbee, stare at the deep blue sea, invent cocktails, gather freckles across noses, and drag your sandy, sticky selves back inside at night to sleep soundly, then do it all again tomorrow. They are my go-to cakes. True winner of a recipe. Delicious. I don’t like cinnamon and rhubarb together. Should this be added on top of the batter together with the chunks of rhubarb, or not? I will try to replace the rhubarb with different fruit in the future. I was just thinking about berries and bars and crumbles the other day. Cool completely in the pan on a rack. Dollop batter over prepared pan, then use a spatula — offset, if you have one, makes this easiest — to spread the cake into an even, thin layer. Recipes. :). Would you mind adding weights? It was DELICIOUS DELICIOUS DELICIOUS. Looking forward to making this one, as my farmer’s market is lousy with rhubarb right now. I can’t wait to see the book! Perfect. Kinda like the best possible combination of all summer desserts and I can envision a million variations on this concept. This was FAB! First published May 29, 2012 on smittenkitchen.com |, NPR/WNYC’s All Things Considered’s Last Chance Food, http://www.epicurious.com/recipes/food/views/Country-Rhubarb-Cake-109232, http://notwithoutsalt.com/2012/03/28/rhubarb-cake/, http://www.sarahbakesgfree.com/2012/05/sarahs-gluten-free-flour-blend.html. This is delicious. Jamie Oliver has two recipes where it’s even used in savoury dishes – one with duck and one with pork. Thank you for this! I also didn’t realize until I started the recipe that I had no ground ginger, but I used a little bit of fresh, and it definitely works with the rhubarb. You read my mind! I can see why you love a simple cake like this, definitely making it soon!! I’m a huge pie fan in general and always choose it instead of cake for my birthday. This reminds me of the mennonite dish called platz, which can be topped with any kind of fruit. Looking forward to giving your recipe a go! I kinda messed up and put some powdered ginger and salt into the mix for the crumb, but it *works,* so I’m not gonna mess with … ah, perfection… TY for the recipe, Deb, and for the inspiration! Took a bite and got thrown back to life rhubarb ( end of the recipe, threw. High standard liquid when you want a little sum ’ p sum ’ sum. 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