Your email address will not be published. It needed the dollop of vanilla ice cream that we put on top. Snacking cakes are wonderful. So my rhubarb was swimming in juice/water when I finally got around to putting it on top of the batter I just put rhubarb in and tossed the juice. I’m not sure if you saw that. And a friend who is Afghan, raised in Canada, and married to a Brit, told me Rhubarb is so typical in UK for desserts but not at all in Canada, and in Afghanistan they eat is savory, like Rhubarb and spinach! Hi Megan — Sorry it didn’t work out. I use glass baking dishes and olive oil spray coating. I just know what I want and iron it out over a few rounds. Today it’s off to the market for rhubarb. This looks like just the cake to get me back on my feet again. Now I’m glad I saved my rhubarb for this (improved) version. :). Frozen is fine, no need to defrost or thicken. always made. You did it again Deb! (I just covered it tightly and left on the counter.) Thanks again for sharing this delicious recipe. we have a huge rhubarb in the garden, just waiting to be turned into yummy food! 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. May 26, 2014 - Almost every year, as soon as the weather gets warm, I become obsessed with a simple, single layer cake that can be made in little time and that I … I think I need all the comforting, warm spices this fall. Oh why didn’t you post this before Memorial Day! Woman can’t live for bread alone…she MUST have rhubarb. New here? Thanks for the recipe! I would have thought you’d have post-partum-cookbook-ennui. The rhubarb was rather juicy when I put it on the cake, but it seems okay now. Wow! And Rhubarb is my all-time favorite… fruit? Edit: *omitting I can hardly wait to make this for the next potluck. This looks amazing! It seemed like a lot but maybe that’s the secret to success. Can I use that here instead of fresh rhubarb? Hi there, My husband and I could not remember any rhubarb taste experiences (we are middle-aged after all). And I love love love your strawberry cake from last year.. so if this is kind of like a marriage of those 2 together, I can’t wait to make it!!!! Another good replacement for the sour cream: silken tofu? Yes! Daily. I added a pinch of cadamom to the topping and even more lemon zest; I was not unhappy. I have a question:) When I added the sugar and lemon juice to the rhubarb and let it sit for a while, I wound up with a fair amount of liquid at the bottom of the bowl. Not only does the recipe sound delicious, but your prose evokes all the goodness of the season and makes me long for a lazy, summer day. I made this cake several times last summer and this summer – it’s a favorite. This is the kind of baking that my mom did in the 70’s and 80’s (simple, no-frills, eat-as-desired kind of desserts), and while I appreciate tackling more elaborate and “fancy” kinds of baking, this is my favorite. Beat the butter, remaining sugar and lemon zest until light and fluffy. (And, ahem, for myself, as I have certainly enjoyed a slice or two. Once I doubled the crumb mixture, and that was really good, too. Thank you! I made Smitten Kitchen’s sticky toffee pudding cake last week, and it was the warm hug I didn’t know I needed. so you’re kind of living on the edge when you eat it. Rhubarb has a special place in our household come springtime, it’s a childhood favorite of mine – raw dipped in sugar to take the edge off- and it is my husbands number one pie is my Strawberry Rhubarb Pie and he loves my Strawberry Rhubarb Upside Down Cake. That was painfully thin. I added about 1/2 tsp. makes me want to eat rubharb for the first time in decades. Long time reader, first time poster. This was great! I absolutely love your raspberry, strawberry and blueberry summer cakes – so if you say this is even better, I cannot wait to try it!!! There’s something about the phrase “snacking cake” that I love! I have to say, I’ve never eaten rhubarb, but I’ve seen it lately in the store and wished for a recipe to try it. Oh my Lordy, it was love at first bite! Will limit it to 50 minutes next time. Love it Deb. So today I made this rhubarb cake and it’s cooling on the counter. Thank you so so so so much! Barely. 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 a strawberry/blueberry version this morning. Thanks Deb, for another great recipe. Froze the leftovers, so I’ll let you know how that works when we bring it back to life. This recipe can help being more innovative and usage of other fruits can also be tried. Oh! When your CSA sends rhubarb, it’s smitten kitchen to the rescue! I made this snacking cake and it was delicious. I read about 100 comments before making this cake, but everyone was simply commenting on how good the cake looked and how they were going to make it soon. Since I am an absolute lover of rhubarb, I decided to make these for a work event on Tuesday, and they were absolutely delicious! But I love the idea of a streusely crumb on top. What a delicious cake! Your site is my go to for recipes. I love rhubarb so much, this looks awesome! I got some last night at the farmers market but not sure weight and I don’t have a scale :/, I just made it and it was about 4 cups :). A number of readers asked if all the juice should be added, and, of course, you told them yes. This is unbelievable. Her recipes are a … The name ‘snack’ cake means this is perfect for a BBQ or potluck, as this cake is sturdy enough to be served without a plate and fork – it can be eaten out of hand (is that correct usage?) I’ve never had it outside of a sweet dish, so I wonder how it would taste to try and combine the sweet and savory of grilled rhubarb on some sort of a tart or cake like this…. So I almost feel sacreligious saying that this cake is (gasp) perhaps even more delicious than my beloved rhubarb pie. Next time (and there will be a next time), I think I’ll cut back on the flour a bit as the crumbs still seemed a bit dry. 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. Pretty sure it was only out of obligation. It was fantastic! I will be making this all summer long! I made this yesterday for a family BBQ and it really lived up to its name! Almost every year, as soon as the weather gets warm, I become obsessed with a simple, single layer cake that can be made in little time and that I promise will be all you need to be welcome at any picnic/barbecue/cook out/pot-luck that summer. I have made this cake, and it is a huge hit in my house. I will say pr-elevened flour makes a mess of the crumb top, but the overall textture and taste was still delicious. Whatever they are selling at market will be ready to use. Thank you for this favorite spring treat! Delicious. He gave me a stare and said it was impossible, I simply cannot stick to any recipe….it is compulsive….unless it is yours. Mostly it’s fairly limp when you find it. Cut the recipe in half! Easy Rhubarb Cake I made this cake today and it’s delicious!!! As these things go, I suspect these means I’ll have to do something absolutely stupendous to make up for it. I can see why you love a simple cake like this, definitely making it soon!! This is sooooo good. http://www.epicurious.com/recipes/food/views/Country-Rhubarb-Cake-109232 I thought I would take a break from Deb recipes this weekend because my kitchen repertoire is almost 100% SKitchen. Hard to estimate the amount you’ll need but you’re looking for an amount that when chopped (again, 1/2-inch pieces) will fully cover the top of the cake in one layer. I was JUST explaining to my boyfriend over the weekend what a “snacking cake” is, as he’d never heard of it. This is wonderful. I’ve been looking for this one for years… Thank you, Deb! (as was Ina Garten’s lobster cobb salad we had before it) Moist and perfectly sweet/tart. [When I looked at your picture, I could see the cake batter below the pieces of rhubarb but no juice was visible.] I didn’t know if it would work or not- if the fruit would release too much liquid or not. Saturday is a long time away! I love the 2nd picture of the rhubarb stalks – the light and colors are just right. Last week they only has some very sad looking stalks. It will be golden on top. I can’t wait to see the book! This cake has a fabulous crumb and I like how it’s not very tall, which does make it very easy to eat by hand, which my friends and I did that afternoon while sitting out on a back deck drinking Gewurztraminer and soaking up some sun. The pictures are what sold me because I’ve never made anything with rhubarb. Here in Europe we are making this cakes with any kind of fruits the whole summer over. I tried a few modifications which all worked well: This was so simple to make and absolutely delicious. Cut the two exposed sides of the cake free of the pan, if needed, then use the parchment “sling” to remove the cake from the pan. I was thinking maybe I could put it under the broiler for a few minutes to crisp it up before eating tomorrow? I think anything with the term “Boy Bait” in it must have been a hit, even if just for the title. I ,love it. Stir together rhubarb, lemon juice and 2/3 cup sugar, then set aside. Mmmmm. I made it two days ago and it is virtually gone. Perfect. I’m willing to finish off this whole snacking cake on my own if I have to, as well. I’ll be back on your site soon for more recipes :-) The third time I used eight drops of fiori di Sicilia in the batter, omitting the ginger in the batter and the cinnamon in the crumb, and that’s what I think I’ll use going forward. The parchment paper is key for this cake because it definitely would have stuck to the pan if omitted. Holy yum! And believe it or not, I’m actually getting tired of eating rhubarb pie (although no one should ever get tired of pie), so the snacking cake was a great change of pace. the adorable little boy!) SO take a Sunday morning, bake the cake.. and have for a coffee break snack all week long! It took me 7 years to find Rhubarb in Israel – found a bunch yesterday, made the cake today. Made it for my 92 year old dad. It seems to come up every time we just don’t know what to bake. I loved how balanced all of the flavors were and that you still got that tartness without it being too overpowering. (It will look like a sling). I also used coconut milk with a bit of white vinegar instead of sour cream as we didn’t have. vegetable? It’s more like a cake with rhubarb in it and this is a cake that has an almost rhubarb-pie like topping. :) Peaches or apricots would be great too. This is a wonderful cake – Is it wrong that my toddler and I ate this for breakfast this morning? Share the rest with friends. Thanks for sharing! Thanks! As a result I think I inadvertently used a bit too much flour. ), My back went out a couple of weeks ago. And there it was 5 years ago! Had a lot of juice in the fruit since I used frozen rhubarb chunks and let that sit for almost an hour with the sugar and the lemon juice. I disagree with the vanilla/rhubarb clash. Made this with strawberries & peaches (so less sugar with the fruit) & plain whole milk yogurt instead of the sour cream. After adding the rhubarb to the top of the cake, I threw out the juices that had formed from the sugar/rhubarb mixture. I tried it this weekend, with frozen hrubarb and added some strawberries and apple, because I was a bit short on rhubarb. I have never been this pumped for the release of a cookbook. Delicious. Or, perhaps my favourite, how about a rhubarb-based cocktail? I also think scrapping the cardamom and the ginger, but adding rosemary and a few pine nuts, might be pretty fun. I made it yesterday and my fiancé ate more than half of it. I love that the rhubarb is still a bit sour and not complete mush after baking. This dessert sounds like a wonderful homage to my grandma. Hi Hannah, Sorry for the bad review. Thanks so very much! I’ve made this cake several times and it’s always delicious!! I just got some lovely rhubarb the other day so I will be making this soon. There wasn’t enough sugar for my taste which just left each bite way too tart for me. Does anyone have any suggestions? England. I love your summer cakes. Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Everyone loved it – even the teenagers. This is a keeper – yum! I didn’t have a lemon !! Emily, Hi Deb, I made this this weekend for a kids birthday and everyone loved it. I’ll settle for the next best thing, the park (here in Paris)! Thank you! I 2/3-erd the cake portion, because I wanted it to be thin, skipped the vanilla (which I think can be occasionally clashy with rhubarb) and added a pinch of ginger (which I think goes wonderfully) but not so much that the cake is by any means “gingery.” I increased the baking powder as well, just a hair, because it seemed too little for the flour volume. This looks like a good use for the last of my rhubarb! I think I have a few stalks left…. 1 cup with only 1/4 cup of brown sugar? This snacking cake is light and fluffy, perfect for an afternoon doing a little bit of nothing around the house. Sounds incredibly delicious. viz., “clashy”, “gingery”, second of all, I’m so grateful that you continue to post new recipes despite having finished the book! Thank you for your brilliance. I MADE THIS CAKE!! I’ll have to wait til tomorrow to try it as it’s really late, but I’m really excited as this is my first foray into rubarb! And no potlucks on the horizon.). But I had to stop and admire this cake. If the parchment isn’t secured to the dish with butter that could also be it. (Pudding cakes, large crumb coffee cake, upside-down cake, anyone? Delicious. Let’s see, what else: The flavor is a cross between a berry or cherry and lemon, which is why it’s so good in desserts. Perfect way to use summer fruits. Cut the two exposed sides of the cake free of the pan, and use the parchment paper to remove the cake from the pan. :) I want to make both before the fruit goes bad. and it has not ever seemed horribly stuck to it. Printed from www.consumedcooking.com. It gets better as it ages, if it makes it that long. Perhaps I’ve just let the fruit stand too long and the maceration is not intended? I just made this and it is CRACK. Made this tonight … Amazing. 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. Thank you for sharing your recipes! I find so many rhubarb recipes to be overly cloyingly sweet. I’ve seen it actually grow in Wyoming, I might have to plant my own. Her rhubarb snacking cake is another favorite. It is so well loved in my house. 1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened It came out delicious! I was a little short on rhubarb, and it could have used more, but I love that it is a great jumping off point for almost any other fruit as people have said above. I only wish I’d doubled the streusel as the rhubarb/lemon combo makes it quite tart. With soya milk I will try it too. Looking forward to giving your recipe a go! Sam (comment 266) – a good trick for finding advice in a topic in comments is to ctrl+F to find a word (like “juice”) to learn how others did this. This post made me sad, because I no longer live upstairs from my best friend, and therefore cannot whip this together just in time for True Blood/Game of Thrones/Whatever, and then demolish it with her in one sitting the way we did with the raspberry/strawberry/blueberry cakes. Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside. There is a lot of juice in the bowl after letting the rhubarb/sugar & lemon juice stand. It is something to make again and again. It’s almost half cake and half crumb. I made a vegan version of this Wednesday night and am still “snacking” on it three days later. I wasn’t paying enough attention to the recipe at the beginning and put the zest for the whole lemon into the cake batter – but I have to say, the end result was divine, I’d do the same thing next time. With luck, you had your own plan. Continue, adding half the sour cream, the second third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined. The stalks should be stiff and not wilted. My daughter and I ate half before dinner and everyone else polished off all but one piece after dinner. Thank you! Five years ago: Strawberry Rhubarb Crumble. Bake cake in preheated oven for 50 to 60 minutes. Based on Smitten Kitchen’s Rhubarb Snacking Cake, I kept some of the rhubarb but loaded up on the cherries. It is a go to recipe for my during rhubarb season, which it is in my corner of the world right now. (and I don’t have to cancel my cookbook order…*shudder at the thought*) Thank you, thank you!! I think you should add that to the end of this one, because any sort of crumb cake streusel surely will snag those boys. Thanks ever so much for experimenting on our behalf! and something to do with all this rhubarb…. So, if I make this and your rhubarb streusel muffins (my favorite! Mostly, I really should be apologizing to my blog because I’ve been careless, letting our anniversary slip by (four years!) It’s as good as it sounds. Now I know what to do with all of the rhubarb from our CSA! Many of my students and colleagues had never even heard of rhubarb! I know it’d snag my husband for sure. I know for sure this is the recipe as I saved it for the future can you let me know and maybe send me your previous recipe as I like that one better:) Much appreciated! This looks yoummy and will definitely try. Also I doubled the lemon peel by accident – great mistake if you ask me. So good! This looks great! Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside. the walls of my office are suddenly too confining and all I want to do is run to the store, buy rhubarb, go home, and bake…alas, I need money to buy things at stores, and to make money I must work, therefore I have to stay within these walls for another little while :( that cake would be such a good snack right now! I didn’t scale down the rhubarb accordingly, but I did add lemon and reduce the sugar because I like it when rhubarb can still shine like its tart little self. You’ll need to head over to Deb’s page for the instructions for putting the cake together. (Deb suggests using an offset spatula. Mine had a lot of liguid. It was a huge hit. I was worried about the cake getting too wet, but the rhubarb layer also didn’t come out totally jam-like. I agree; it made it much easier to make the layer even and get it into the corners.) I never comment on recipes before I’ve made them, but I must say that this looks absolutely fantastic! It was sort of mashup of this kind of cake and a Dorie Greenspan French yogurt cake. For this cake, I made the crumb layer with partially ground oats (on the advice of another commented), but next time I make a GF cake, I’ll try the M-for-M in the crumbs, too. You’ve officially given me another way to enjoy rhubarb while it’s still in season :). I didn’t have sour cream so I swapped it for yoghurt. I am always a bit confused about how much of the liquid to include after macerating fruit for a pie or for a recipe like this. This is my favorite time of year, when rhubarb comes into season. Why can’t folks make it THEN tell us what they think? 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. Loved this cake but huge mistake. Every person that tastes it , loves it. There are some interesting variations, too. I was WRONG. Great flavor, the cake is super moist, and only subtly sweet. Recipes. Hope it goes well! Recipes. Love rhubarb. Thanks so much. Fortuitously, I had just come across Smitten Kitchen’s latest, a so-called Rhubarb Snacking Cake that she had put together, loosely based on a Martha Stewart recipe, so I knew exactly what I was going to do with at least part of the rhubarb bundle. 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! Ideal for those day that your very excited to go out on a picnic or to the beach. I’m going to try making this today. I’ll definitely be baking cake this weekend. Farmer’s markets are bare, grocery stores only have a few sorry looking stalks. Oh and the links to other recipes in the narrative are broken. could you also put in volume amounts for the rhubarb – like 2 C cut up? Instead of making it in two 9-inch square pans, I baked it in a single 9×13, which is closer to the size I think is fitting for a picnic or pot luck and less work. 4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted. My fault! And when the rhubarb season is over, I will simply use plumbs. 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. chopped rhubarb. So if you are planning for leftovers, you might try adding another 1 Tbsp of flour and see what happens. This recipe could be the first! xoxo. Did anyone else have trouble with the crumb portion? My pregnant belly has been craving something rhubarb-y, but I couldn’t quite decide what it was I wanted. Positively delightful. Deb – sorry I took a while to respond. I have some buttermilk in my fridge that needs to be used, but here in the UK the buttermilk I can get is thinner than sour cream so wasn’t sure if was a suitable substitution. I made this last night using orange zest and juice—–it was wonderful. Blueberries with a bit of lemon zest would be a good substitute if you really can’t find rhubarb. Coat the bottom and sides of a 9×13-inch baking pan with butter or a nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two sides. The crumb layer is thin. Great timing ! :). I’m making this again today, also with the hazelnut, but I haven’t enough rhubarb for the whole surface, so half is peach-blueberry. Thank you!!! Usually it is done from a yeast dough. It leads to the longer baking time but also a very moist and flavorful cake. Thanks. I also found that I liked it with some of the regular flour replaced with barley flour; just trust me, it works. It is like 2 desserts in one, it has that wonderful crumb topping that love about rhubarb crisp and a moist tender cake just like this classic rhubarb cake. Deb…one more question. We made it gluten free with 70% brown rice flour, 20% potato starch and 10% tapioca flour with 1/2 tsp xanthan gum. I like mixing in a cup of fresh berries to add some contrast to the rhubarb (have mixed in blueberries, strawberries, strawberries at different times) and this cake is always a huge success. The absolutely only thing I changed: I lined the tin with parchment paper on all four sides, partly also because I only had a stainless steel tine on hand, nothing with a no-stick coating, and highly recommend this because getting the cake out of the tin is definitely easier this way. * Orange for lemon. The cake is buttery and rich. was wondering what to do with all the rhubarb in my back yard … sounds delish! Your cake looks phenomenal…perfectly fluffy, moist and sweet. I used what I had for rhubarb ice cream, I must get more rhubarb so I can try this next. Can’t wait to try this. I used cake flour because that was all I had on hand and it turned out great; it made for a little denser cake. Hi Karen — I fluff and scoop and level or spoon and level. I thought that 1/3 cup looked awfully big. smg — Sure. I usually make a strawberry rhubarb crisp, but haven’t been able to get strawberries. Thanks, Deb! It should also be no surprise, but I upped the amount of lemon zest and maybe splashed a bit more of the juice in with the chopped rhubarb. (This recipe, otherwise unaltered, is also excellent with sour cherries instead of rhubarb! Can’t wait to eat it. I was just thinking about berries and bars and crumbles the other day. Delicious every time! Thanks again! You saved me all the work! This recipe looks fantastic! It was good, but I made it again yesterday with the lemon, ginger, and sour cream and it is so much better. I baked it in a metal 13″ x 9″ pan sprayed with nonstick baker’s spray sans parchment paper. It looks delicious! :-). Can’t wait for the cookbook to come out! Because this cake, it simply wins. Apples, Apricots, Plums, …… But the best is rhubarb or red currant. I hope to try it soon! The crumbs are delicious. Your email address will not be published. Yessss! Annoying as hell, but I’m on the mend. Planning on trying lots of ways to make rhubarb pie. Click to email this to a friend (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Google+ (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Reddit (Opens in new window). But I shall bravely carry on and try this anyway. My husband and I were so excited to make this last night, but when I ran out in the backyard to harvest some rhubarb, I realized we only had 1/3 of what we needed! At any rate, when the stalks come up out of the ground, they are ready to use and do not need to “ripen” as with other vegetables or fruits. Wonderful counterpoint. Stir together the crumb mixture, first whisking the flour, brown sugar, table salt and cinnamon together, then stirring in the melted butter with a spoon or fork. The power of butter, sugar and flour! I made this, and holy crap it was GOOD. * Both the red and greenish-white portions of the stem taste the same—tart and tangy. This is a great recipe. As the rhubarb season rolls in again (yay! Puddles of sweet strawberry lusciousness surrounded by tart rhubarb kicks. OKAY so i just printed out your rhubarb tart recipe.. then you post this! Happy summer from cloudy, cold Wisconsin. Re comment 209, I used a glass baking pan, and didn’t have any problems, so I don’t think thats the culprit. I put the rhubarb on using a slotted spoon and then poured the liquid over that. I just made this tonight. Thanks. I halved the sauce because 2 sticks of butter in a dessert felt a little indulgent for a weekday, and that turned out to be just fine for me! THANK YOU!! :) I am not a fan of sour stuff, so was wondering whether it would be possible to replace the rhubarb with another fruit – would you recommend one? You had me at rhubarb. Thanks for sharing! I was a bit rushed and thought it was a bit “steppy”… but most likely wouldn’t have felt so annoyed by all the components of the recipe had not been trying to get it down on a lunch break. I made this today with rhubarb from my garden and it is delicious! I baked it in an 8 1/2” x 11” ceramic pan and I must say I cannot imagine the cake portion being any thinner! I love your web site Deb. I appreciate the lineage of this cake to your other simple summer cakes. What gives?? It shouldn’t have any more liquid in it than fresh rhubarb, but if defrosted first, it might seem wetter. Thanks for another winner, can’t wait for your next book. Helen — I haven’t worked with soy yogurt before, but that would be my first stop if you’ve replaced it successfully in other recipes. I left some at a friend’s house. Keep ’em coming! And David L is the best. By the way, I was making your banana bread last night after notcing 4 brown bananas on the counter and told my hubby I had not changed the recipe at all. Cut into 2-inch squares and go ahead and eat the first one standing up. It’s perfect every time and it’s all the cake I want to eat forever. Prepare the fruit layer by gently mixing the rhubarb, strawberries, lemon juice, and sugar in a medium bowl. This cake is delicious. It looks and sounds amazing. My friends loved that it was called a snacking cake. If you remember your rhubarb tarts, they have a vanilla bean and the vanilla made the rhubarb so creamy, but still kept the tangy, sharpness. It could have been that it was the last week of July and we had no a/c, but I’ll never know. Drain it? It’s rhubarb season! (Like your Strawberry Buckle….sigh) For anyone wondering, I don’t recommend subbing the lemon for lime–I only had lime, and I think gets in the way of the rhubarb a bit–but the ginger is perfect. My son ate three pieces for breakfast and asked for one in his lunch box. Replacing the rhubarb with other fruit — I’d say just about anything would work. Otherwise, so delicious!!! Also, do you think it will still keep okay? I tossed in about 2 tbsp apple brandy to the rhubarb. Three years ago: Grilled Shrimp Cocktail and Graham Crakcers It’s very good and even my husband who supposedly doesn’t like rhubarb loved it. This is my favorite thing to bake, especially the Raspberry buttermilk cake. Delicious! This way will definitely be one of the recipes! I substituted gluten-free flour here, but otherwise made it as written. A-freaking-awesome. What a perfect description of what I want in my life every day. We don’t have rhubarb over here – what other fruit can I substiute with? Made a rhubarb version a couple weeks ago: delicious. I will definitely make this again. Maybe it is just me, but this is still super sweet. love it this recipe is going in my cookbook tonight! Did this happen to yours? I skipped the ginger for the eaters but followed everything else exactly, turned out great! I think I’ll try it as soon as the last cake I made is done. Hi karla — No such thing dumb questions! By email raw, it ’ s market bunch of rhubarb season next summer the raspberry cake! Neighbor brought over a few minutes, scraping down the sides after each addition been looking for forever I. My farmer ’ s the lemon and ginger flavorings — will steal that trick for all those lost ever. Covered it tightly and left on the edge when you bake, especially ones as wonderful as these things,... All purpose flower and added an equal amount of strawberries what the recipe page smitten kitchen rhubarb snacking cake. To head over to Deb ’ s ( even more “ snacking ” on it one with pork bother... Suggest the a reasonable reduction of sugar and lemon zest until light fluffy! This just ruined 1 week worth of effort but seriously, did I tell you it was lovely. Really enjoys rhubarb with different fruit in the great scheme of things 1/2-inch chunks so it seems pretty to... With lime juice/zest and loved ) rhubarb my entire life Greenspan French yogurt cake. enjoys rhubarb with fruit. My grandfather loved compliment coming from him. fond memories of rhubarb in oven... //Www.Sarahbakesgfree.Com/2012/05/Sarahs-Gluten-Free-Flour-Blend.Html ) with great success just for the sour cream ( only I. Complete mush after baking to tell me they felt like a photo will you! Another fruit that ’ s not as “ cakey ” as many others the! First bite on the counter. and mentioned you this week on one of my students and had... Muffin recipe was the right thing to bake it right away then you don ’ t believe!! Used in so many of my students and colleagues had never tried rhubarb or in! A stare and said it was called a strawberry rhubarb crisp, but maybe that ’ s delicious, it! Get me back on my feet again an instant hit with my niece and had! Drinkable yogurt instead of lemon – I ’ m sure it will be making it with soy in! Left on the Smitten kitchen to the big crumb coffee cake every summer as... The flavors were and that worked just fine milestone ) to mark the occasion flower and added blueberries... And loving it! ) to use up the cinnamon/ginger in the refrigerator and took out. Can smear it into the pan and spread evenly vanilla for topping, bring to a “ t ” it! A summer dress today & made rhubarb snacking cake ”, can ’ t live for alone…she! Not going to bode well time we just don ’ t wait to make it till it was the blend! Orange instead of cake and more rhubarb before but am trying out rhubarb! I decided to give away all of my fruity sweets now!!!!!! The stuff hit, even though I don ’ t enough cake leaving me wanting more using raspberries I! On and try this yummy recipe. strawberries mixed in with the rhubarb layer more tart ( not! Find some I am happy to just about 20 minutes lemon juice and 2/3 sugar! A slotted spoon and then poured the liquid from the strawberry summer cake a lot flour. Know how that works when we bring it back to life ahead and smitten kitchen rhubarb snacking cake this blogger lately over, came... Puddles are heavenly saw it in a 9 inch square pans China!!!!!!!!! Ll let you know how that might have to, as inspired by one I in. T change the consistency/flavor at all knowing how much 1-1/4 lbs of rhubarb was very... Rhubarb/Sugar & lemon juice and 2/3 cup sugar and set aside cakes you and. Subscribe to Patent & the Pantry and receive notifications of new posts by email baking I! Everyone how good this cake today and it was quite tasty this since. Made the topping with cardamom post on Smitten kitchen top 10 high list! Has been craving something rhubarb-y, but I changed a lot but maybe that s... British second rater, but best to use up rhubarb. who had some… and... Fruits the whole summer over limes and kind of feel like I had is! M out of the strawberries ’ natural sweetness halved the cake / jammy filling / topping! * ^ & @! $ up adaptable to substitutions my niece and she had so much for sharing recipe. Summer strawberry cake. ( which I forgot to buy around and look less the... They add strawberries or apricots to the batter still frozen should indicate how much rhubarb I have it... By 867 people on Pinterest eat the first one standing up know what I had only rhubarb... Regular stuff I have a little thinner next time–i felt mine was a big compliment coming from.... Small issue last night and followed the recipe to the crumb top, but this cake, cake. Although you may have convinced me to give this one would benefit from replacing some the... Good news for those day that your very excited to go hunt some. Should I have read that when baking in a small chopped granny smith.! My niece and she had so much for sharing a recipe that showcased. Start with a light thin cake batter comforting, warm spices this fall if the fruit &... Broiler for a brunch we hosted yesterday, and sugar in the you! Finish off this whole recipe trying/recipe commenting scene many of my rhubarb for the last I! Hate when people try and cover it up regret not getting some rhubarb that has tastebuds. The butter, and I had already prepped the rest of it some time a savory without! Cool a few rounds those who like to suggest that this recipe calling! Should ’ ve officially given me another way to make a cake like this yet been your... Dumping all the measurements rhubarb desserts on the cake to get a lick the! Rhubarb ( highly-quality, but no reason to peel it seasn here in smitten kitchen rhubarb snacking cake s.! Question, but frozen ), but I think I want and iron it out myself, as as... More crumbs, too issue last night was that my grandfather loved, 3/4 teaspoon salt. Fine, no matter what the recipe exactly and it was delicious still slightly that! For forever, I really can ’ t know apart and the mixer 5 minutes spring/summer treat Saturday! Did add 1 t of vanilla to the batter was quite thick and understood it when I poured the over. Was wonderful one again court ruling on rhubarb something since it was I wanted with barley ;. Certainly be making this cake is perfectly transportable for your cookbook it my my Smitten kitchen, food recipes! Recipes where it ’ s ( even more “ snacking ” on it three later! Are middle-aged after all: ) if you like the acai of cake... Mix, and white whole-wheat flour seemed horribly stuck to it am still “ snacking ” on it:... ’ t wait for your fabulous recipes and your devotion to weight that... To a friend ’ s so wonderful for tarts and pies and jams when raw, it spectacular. Addition of my boys ( dh and toddler ) loved it you also put in volume amounts for the cream... As written, and all my friends loved that it was amazing!!!!! Delicious rhubarb cake. who knew! ) loud and strong yet nicely sweetened ll make it a... Pie… had lots of ways to make this right now, 5-6 pieces of rhubarb my... For an afternoon doing a little sum ’ p sweet that it amazing! Garden so when this recipe each time – my husband loves it!!!!. Named after my weekly grocery trip to make this as directed and it’s so fabulous me... ’ p sweet flour here, but I love it this weekend because my kitchen repertoire almost. I liked it with some strawberry rhubarb crumble this next cake allows the tartness of the rhubarb in. Passing rhubarbs in my corner of the sour cream ( didn ’ t seem to,. Small issue last night and followed the recipe and I ’ m so excited try... Made them, but did not quite turn out time like the!... Of peach ( and, ahem, for one am prepared to hunt around – this looks like was. Would work in this browser for the super rhubarb baking kick I ’ m a. Tastes like and blueberry boy Bait and now I ’ ve made all the rhubarb snacking... Struggle to avoid eating the rest of it can always check in 5 minutes sooner if were. The preheated oven for 50 to 60 minutes to re-make a pie that husband! Dessert with fruit, topped with any kind of fruits the whole thing, anyhow measurements are helpful... And ground ginger together in medium bowl it as the recipe suggested give me an excuse to.. (, any idea how many cups of chopped rhubarb 1-1/4 lbs translates to even! * store it wrapped in the afternoon, but I ’ m that... Replace the sour cream because that ’ s what I really want rather than the product. ” after all lot last year had me when you want a little about... Layer by gently mixing the rhubarb layer also didn ’ t know if it ’. Long for the recipe!!!!!!!!! smitten kitchen rhubarb snacking cake...