(Trying to maximize my beauty sleep). You can add chopped strawberries along with the rhubarb, just use the same total amount of fruit. It’s packed with jammy bits of sweet/tart rhubarb and it’s officially my favorite way to start the day. Let me know if you have trouble and I can email it to you. I always made this bread for my book clubs bake sale and it was always very popular and I would sell it out every time. I have a freezer stash, so will be trying this one , So much better to wait for it from the garden than to grab it early in the grocery store , This looks spectacular! But civilized man cannot live without cooks. I used a 5oz jar Oui Lemon Yogurt (my fav. I used rhubarb from the garden. My mission? Once you’ve got the basic formula for this cake down you can experiment with different fruits and flavorings to make it your own, just be sure to maintain the proportions. I would give it 5 stars but technology will only let me mark it at 3 Boo. Hey Kevin ~ you’ll slice the rhubarb just like you would celery stalks, but if the rhubarb is very big and wide, you can slice it lengthwise before chopping. The only problem I seem to have is that my oven needs almost twice as long to bake this as the recipe calls for – but I know the temperature is off so that might just be my problem. I only have 0% Greek Yogurt. Hi I made this rhubarb cake last weekend and thought it was delicious. May have to hide it from my husband so there will be enough for breakfast! Trying to find a healthier alternative. And how lucky to have rhubarb growing year round! After making a double batch of Sue’s yummy rhubarb butter, I had just enough rhubarb left to make this breakfast cake, and it’s another winner. So happy to hear this, Linda, it sounds like you’ve got a readymade Father’s Day treat all set! As with the other recipe, I had to substitute a few items to make up for Covid19 pandemic related shortages in my cupboard, but this is a solid and forgiving recipe and it still came out great. [email protected]. Sure, Ellen. Deer don’t like it and dogs leave it alone. It is particularly delicious. I used the Greek yogurt/milk substitution that you suggested and it worked out perfectly. So, a big thank you!! I’m wondering if I could put moore rhubarb in it. 1 1/2 teaspoons vanilla extract. Just out of the oven and cooling. Haven’t seen any of them here yet…the cake looks marvelous! Rhubarb freezes beautifully. Delicious each time! The family loved it too. The batter was extremely thick and I was worried it wouldn’t rise. If you want to try a gf version, best use a reliable gluten free baking mix. Thanks! Rhubarb Breakfast Cake - Adapted from Heritage Home Cooking, 2 cups all-purpose flour, minus 1 tablespoon reserved to toss with rhubarb, 2 cups thinly sliced fresh rhubarb (about 6 large stalks), 1 to 2 tablespoons turbinado sugar, (you can use granulated sugar) for topping cake. Tossed with flour while still frozen and added to recipe.”  ~  Tammy, *this recipe is adapted from Alexandra’s Kitchen. Add a spoon of yogurt on the side? about 6 rhubarb sticks, chopped in 1/2 inch pieces (or more to fully cover the … Watch the baking time, too. Can you substitute the sugar with maple syrup or honey? Half and Half is an American product that is basically half heavy cream and half milk. There’s a nice background note of vanilla in the batter which plays really well with the rhubarb. I’d like to make this recipe for an event I’m going to next month. that’s really good to know, thanks Miranda . How long do you estimate they should bake? Beat in the egg and vanilla, scraping down the bowl as necessary. I’ll work on getting an on/off button for the images, at least. Great recipe moist and delicious! Mixing the wet and dry ingredients without baking it right away will deflate the baking powder and you’ll get little rise when you do bake it. The texture is wonderful, due to the fruit sort of melting into the cake, I guess. Sugar reduced from 2 cups to 1 1/2 cups. Sorry, I’m English, we do everything by weight. Rhubarb Lavender Crisp. The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. Wondering if there would be any way you could change the option to text only on your recipe as I don’t want to waste so much coloured ink. Hi what is half and half, am I missing something? Regards I’ve got lots of delicious rhubarb recipes on the blog Gretchen, just search ‘rhubarb’ in the search bar! Sue, thank you! We try to eat dairy free, so I used myokos vegan butter and almond milk yogurt as substitutes. My rhubarb patch is poking up out in the garden right now and I still had a bag or two in the freezer – the frozen worked perfectly in this recipe. I’ve never baked a bundt cake before but thought it would be nice to take to my office. Preheat over to 350 degrees. In a large bowl, rub the fat into the flour, baking powder and sugar with your fingertips until the mixture resembles breadcrumbs. When do you add the half and half? Thanks for your help! Prepare your cake tin by greasing it with oil or … Tossed with flour while still frozen and added to recipe. Would Oat milk be ok do you know? I’m looking for a recipe called rhubarb jack. You can make it yourself by just mixing whole milk with heavy cream . Waiting to taste this, I had forgotten it was rhubarb season and I love experimenting with it. You could easily sub out rhubarb for just about any other fruit and it will still slay. I know most of the upper part of the country won’t have rhubarb growing just yet, for sure, but if you see some at the supermarket, grab it. Never heard the term before. Didn’t bother adding ingredients separately, just put them all together in my kitchen aid and popped it in the oven. Have fun with your rhubarb this season . Rhubarb season is April through June, but you’ll see if sooner and later in some areas. Add the half-and-half mixture and the remaining half of flour. Note: the batter is on the thick side. Nice idea to use cinnamon and everybody should have a rhubarb plant in their yard! hello there… this looks interesting but whatdo you mean by half and half in the ingriediants? Its about to rain rhubarb recipes on the blog! Yum! https://asweetspoonful.com/2015/05/rhubarb-yogurt-cake-in-a-new-house.html In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and water until smooth. The only thing I did differently to the recipe was to add some coconut milk until I had a slightly harder consistency than a normal sponge (mine was rock hard otherwise). It soon became apparent to me that I needed help in the rhubarb department! I also have greased the pan and then “floured” the bottom with cinnamon which adds a really nice finish, Thanks so much for the nice review Lida, I’ve been dealing with the star rating glitch all day, I guess it’s a good problem to have, so many people wanting to rate my recipes 5 stars! I found your recipe on Pinterest, and after looking at many recipes I decided to make your cake. :et cake cool for about 15 minutes before running a knife around the side of the pan and releasing the pan. Before the cake goes into the oven the top is sprinkled with turbinado sugar (raw sugar) which gives it a nice sweet, crunchy top. What a nice cake. Add rhubarb. I have made this several times now. I’m down for anything that calls itself cake and you can eat for breakfast. Then my morning munching was complete! This recipe is fluffy and delicious! Here we roundup the best rhubarb recipes, from rhubarb gin and plum cake to rhubarb and apple cobbler. I didn’t have quite enough for this but used some strawberries to make up the difference and it turned out beautifully. I didn’t have a 9″ x 9″ pan, and I just happened to use a bundt pan, and it worked well, but it shortened the cooking time to 30 minutes. Rhubarb is such an unusual ingredient, and strictly seasonal, so I recommend grabbing it while you can. The Earl of Sandwich. Raspberry and rhubarb is such a lovely combo and you don’t see it often. Thanks again! I also added the zest of a lemon to the dough. Being a quilter for over 30 years, I've learned one thing that's for sure (as my good friend Ops - short for Oprah - would say) and that's this: You can't go wrong if you buy too much! Thanks Joanna, you put it well, the flavor does come out nicely, I’m not sure we really get to taste rhubarb on its own in many recipes, so I like that, too. We got some rhubarb from a friend & I found your recipe online. Putting the thinly sliced rhubarb into a plastic bag and shaking it up with a bit of flour will keep it from sinking in the batter when it's baked. I’ve updated, thanks Vickie! Add sifted ingredients alternately with … Sue, great idea! window.location=permalink+"?pintix=1"; Would it still be a cup? Sprinkled the top with 1 tsp sugar and some cinnamon. https://www.ricardocuisine.com/en/recipes/6179-rhubarb-pudding-cakes To get you fired up about good food! Has anyone tried something like this? Will this work? That's optional. Note: do not eat rhubarb leaves. } else if ( query != "pintix=1" ) { I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. I did substitute Greek yogurt and milk since I didn’t have any half and half. It’s turned out b beautifully each time. I have tried adding frozen fruit to cakes and it retards the cooking and creates a heavy, doughy result because it chills the batter. 1 stick butter, at room temperature. I’m thrilled to have an expert’s approval! Yes, sorry to say coconut flour is very difficult to work with and definitely makes cakes dry, I wouldn’t recommend! Please enable JavaScript if you would like to comment on this blog. Absolutely delicious & moist, thought with that amount of sugar it would be a little too sweet but the rhubarb tartness makes it just perfect. Raw, it softens and becomes delicious as it bakes. Bake until cake is golden on top and browned around the sides, this will take between 40-45 minutes. However it won't last a month, as I discovered when I went to get mine out of the fridge and it had rotted. Just a couple of days Katie. This recipe is amazing. You’ll just need a few stalks of rhubarb for this breakfast cake recipe, enough to make 2 cups of thin slices. It’s actually really easy to make this recipe. And it’s 1/2 cup or 116 grams, just trying to provide the conversion measurements for non US readers. It was so good with the rhubarb but I can’t wait to try it with other fruits too; I want to try blackberry and maybe apple. Remove from pan using the foil (or slide a knife around sides of cake to loosen and unmold if using springform). Whisk together the remaining flour, baking powder, and salt. Thank you. Much appreciated! It’s soft and moist and the rhubarb is fragrant. HOwever, we don’t drink cow milk here. Light, fluffy and oh so tasty! I have made this 3 times now. I only ended up using 1 1/2 tsp of sugar sprinkled on top since that seemed to cover it enough. I would stick with a granulated sugar substitute Trish, maybe maple sugar? My husband and I loved it. Does 0% greek yogurt work? Looks so good! Easy Rhubarb Cake - a Delicious Summertime Treat. Thanks for the delightful treat! I would say try 2 cups of any chopped fruit, or whole berries, if they’re small. Thanks for that great info Sheila, I don’t know if anyone else has successfully made it gf, so that’s useful to know. Hey Joyceyn, I just removed the photo to make it easier to print, I’ll look into how I can make them smaller going forward! I think I may freeze a bunch of it this year so I never run out. Set aside. It’s my first time cooking with rhubarb and this cake definitely made me a convert! I like to line the pan with parchment paper … I also love that it’s not sickly sweet. Half and half is an American product, it’s half milk, and half cream. Thanks for the recipe. Thanks for coming back to share your feedback Melissa ~ you might want to invest in an oven thermometer, they’re cheap, and from my experience most ovens are off in some way. It looks amazing and I couldn’t wait to try it! 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