I am not sure what to call this.
Whatever it is – it tastes pretty damn good. Rhubarb tossed in brown sugar, wedged between two layers of sweet dough-y delicousness. Served with a generous dollop of whiskey cream. After some discussion, I think I have settled in on Rhubarb Cobbler-Cake.
I so rarely make a full recipe of any sort, so when we had a lab picnic (a picnic with all the lab members – not a picnic in the lab, just to be clear), I almost didn’t know what to do with myself. Cake? Cookies? Bars? Ultimately I decided on this, the rhubarb cobbler-cake. And I am glad I did. Mostly because I got to use my beautiful bright green 10-inch pie dish or maybe because I snuck in one last rhubarb recipe for the summer…
serves 8from Gourmet, March 2004 ********** Cake 4 cups chopped rhubarb, in 1/2 inch pieces 1 cup brown sugar 2 cups cake flour 3/4 teaspoon baking powder 1/2 cup granulated sugar 1/2 cup butter 1/3 cup whole milk 2 eggs, one separated Whiskey Cream 1 cup whipping cream 2 tablespoons powdered sugar 1 tablespoon whiskey 1/2 teaspoon vanilla **********
Chop rhubarb into 1/2 inch pieces. Toss with brown sugar. Set aside.
In food processor, combine flour, baking powder and sugar. Pulse for a few seconds to combine. Add butter and process until it resembles cornmeal. Transfer to a large bowl.
In a smaller bowl, whisk together milk, 1 egg and 1 egg yolk (reserving the remaining egg white for later). Gradually stir in the egg-milk mixture into the flour mixture until just combined. The dough will be very soft!
Take about half of the dough and press down on the bottom of the pie dish and about halfway up the sides. (Generously flouring your hands makes this much easier). Pour rhubarb and any juices into the pie dish. Top with remaining dough, dropped by teaspoons.
Brush the top of the cake with remaining egg white and sprinkle some granulated sugar over the top. Bake at 400º for about 35 minutes, or until golden brown.
For whiskey cream: whip together cream, powdered sugar, whiskey and vanilla until stiff peaks form.
My favorite kind of recipe: few ingredients, no fancy techniques and big on taste.
Oh, and of course the rhubarb!
(Don’t the pink and green go wonderfully together?)