COUNTRY RHUBARB CAKE

Country Rhubarb Cake image

Provided by Julia Moskin

Categories dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 9

Previous Next

Ingredients

3 cups all-purpose flour, more for work surface
1/4 teaspoon salt
1 1/4 cup granulated sugar, more for sprinkling
1/2 teaspoon baking soda
1 stick (4 ounces) butter, cut into pieces, at cool room temperature
2 eggs
1/2 cup buttermilk
1 1/2 pounds (about 8 stalks) rhubarb, thinly sliced
Light brown sugar and softly whipped cream, for serving

Steps:

Heat oven to 350 degrees. In a bowl, sift flour, salt, 3 tablespoons sugar and the baking soda together. With fingers, rub in butter until mixture is sandy. Beat 1 egg and add to flour mixture. Add buttermilk and blend just until mixture forms dough; it will be quite stiff and sticky. Turn out onto a floured work surface and divide in two. Roll out each piece to fit a 10-inch round baking dish. Line bottom of pan with one round, pinching together any tears.
Cover dough with rhubarb and sprinkle rhubarb evenly with 1 heaping cup sugar. Place second pastry round on top and pinch edges together. Pinch together any holes. Beat remaining egg with 1 teaspoon water and brush it on dough.
Place a baking sheet in oven to catch drips, and place baking dish on it. Bake until crust is golden and rhubarb is soft and juicy, about 1 hour. Immediately sprinkle with granulated sugar. Serve warm, with a sprinkle of brown sugar and whipped cream on each serving.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 202 milligrams, Sugar 2 grams, TransFat 0 grams