Sometimes I make stewed rhubarb with candied ginger, sugar and lemon zest, just as one would make apple sauce, and serve it with pork. First of all, I love the creative use of adjectives. It didn’t last in my fridge for more than 3 days because it was so hard for my boyfriend and I not to eat! I made this Gluten-Free using Pamela’s baking and pancake mix in place of the flour and leavening and it was spectacular. I discovered your site a few months ago and I am obsessed with your recipes! The leaves are poisonous (though if you buy it at a store or farmer’s market, you’ll never see them and if you grow it, you probably know this!) I use glass baking dishes and olive oil spray coating. Hi Lara — The other cake — and I do realize this is confusing! Post was not sent - check your email addresses! (It’s not like a photo will tell you how it tastes, anyway.) Love it thanks Deb! It was sort of mashup of this kind of cake and a Dorie Greenspan French yogurt cake. I will definitely make this again. smg — Sure. I was searching for a new recipe that softly showcased rhubarb and this was just perfect!! (That’s a big compliment coming from him.) Not too indulgent, yet sounding very satisfying. It’s perfect every time and it’s all the cake I want to eat forever. Oh goodness, this is a must make… I made my first rhubarb recipe a couple weeks ago and have been itching to try another. My one small issue last night was that my cake was a smidge dry. I trust you on this one because that Strawberry Cake was so amazing (like I said previously). I was WRONG. Did use some strawberries, along with mostly rhubarb. Thanks! Yogurt would also work. Thank you! Three years ago: Grilled Shrimp Cocktail and Graham Crakcers Thank you! I think it could be cut down to a cup or less of sugar and still be absolutely delicious! thanks!! What a wonderfull looking cake! The dust soaked up the extra rhubarb juice, which is good, but the result was just a uniform cake–no rubble-y goodness…, I made this for Father’s Day. Wishful thinking but thanks for this delicious recipe! The only change I made was using some honey greek yogurt instead of sour cream because that’s what I had. Yes! Will make this cake, will fall in love. I’m sharing it with a BFF tonight and will make it again in a week or so and add some chopped candied ginger to the crumb mix, just to make the happy cake happier. :-) What can I say but: happy faces all around when I brought this along to a friend’s this afternoon!!! – Used 50-50 rhubarb-strawberries I found that the cake baked faster, leaving me with a raw and floury tasting crumb. I love a snacking cake! You can also leave it loosely covered at room temperature. If the parchment isn’t secured to the dish with butter that could also be it. I’m going to try it with blueberries I have the the fridge today, in round cake pans so I can share the yumminess of this recipe. I’ve made this cake several times and it’s always delicious!! I made this for my book group. (My guesstimate was about 4 cups of sliced up rhubarb.) xoxo. Delicious cake, wish I could eat the entire cake on my own. It tastes great and the house is smelling wonderful! It’s def. (It will look like a sling). Using the parchment paper was brilliant. Must try! Cool completely in the pan on a rack. I think i didn’t have enough butter for the crumbs on top because I have a white dust covering my snacking cake… does that make sense?? There are also Strawberry-Rhubarb Crisp Bars. with not even a cheap greeting card or cake (which I usually make to celebrate this little milestone) to mark the occasion. We scoffed it straight out of the oven with ice cream and it was beautiful! Alas, I only had 1/2 the amount of rhubarb needed for the recipe and I had already prepped the rest of it. :). Nice! Add one-third of the flour mixture to the batter, mixing on low until just combined. You did it again Deb! I have a neighbour with a back yard full of neglected rhubarb, and a week or so to fill my freezer with snackable baked goods before I deliver baby #4. I cut the rhubarb in half and added an equal amount of strawberries. I’ve made a million cakes like this so I don’t need as much testing as it would seem. I added about 1/2 tsp. Do you think this one would benefit from replacing some of the regular flour with it as well? And for another rhubarb inspired dessert – last year I made a rhubarb swirled cheesecake. Very easy to make as well! Jenna — No problem! Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Just one question– it always beats me why any recipe featuring rhubarb also calls for lemon. The use of the parchment paper sling is helpful. It looks so lovely and thick while still being light! I think my mommy brain took over (I have a toddler and am 6 months pregnant – double whammy), and I didn’t even realize until the next day that instead of grabbing my 1/3 cup measuring cup, I grabbed the half cup. Plain yogurt as sub for sour cream (didn’t have any) worked completely fine. I just chopped it up and figured if it looked close to the photo (very handy guideline, that!) Snacking cakes are one of the fastest, easiest desserts I know. Smitten Kitchen s Ice Cream Cake Eat Boutique Food; 4. strawberry graham icebox cake; 5. rhubarb upside down spice cake – smitten kitchen; 6. I cooked it for slightly less time than indicated in the recipe but the cake portion was dry. However I thought the cake was sweet enough that it needed something tart… maybe granny smiths and dial up the cinnamon/ginger in the Fall? I usually am disappointed in the amount of fruit I can find in a cake but I love that you have that thick layer of rhubarb! I made this cake today and it’s delicious!!! Preheat the oven to 180°C/350°F. This recipe was the perfect blend of sweet and tart, and he absolutely loves this cake! My German mother (someone else here mentioned their German grandmother making rhubarb treats) used to make rhubarb “stew.” Cut it up, add a little water and enough sugar to make it edible, cook it down until it reminds you a bit of homemade applesauce and it’s dessert. Thanks for this recipe, Deb! I did string the rhubarb first. Thanks. Oh yes. this is exciting! Delicious! Stay well during these pandemic times! Add half of the sour cream and continue mixing on low, then add another third of the flour mixture, then the rest of the sour cream and finish with the rest of the flour. Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. This way will definitely be one of the recipes! The rhubarb is here! I even made it one time for a CIA chef and teacher there and he went back for more than seconds! My sister who has never liked rhubarb came over to visit last night, and about half of my leftovers are gone now, lol. Sometimes they add strawberries or apricots to the rhubarb and it is so yummy. It turned out great! Iâve also added strawberries and peaches when they are in season – but only to change up the recipe since I make this so often. The Smitten Kitchen Cookbook is all about uncompromised, but utterly approachable, home cooking: comfort foods stepped up, birthday cakes from scratch, stews for winter afternoons, and an apple cake that will answer all your dessert desires. Made it today for happy hour at our house (casual, impromptu, come drink beer eat snacks at our place before the toddlers melt into puddles of exhaustion). .. Yes please! :). 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