Country Rhubarb Cake
from Epicurious thanks to my cousin Arlene
Prep time: 15 minutes
Baking time: 30-40 minutes
1 lb/450g fresh rhubarb stalks, cut into ½”“ pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring
¾ cup packed light brown sugar
2 cups cake flour (not self-rising), sifted
¾ tsp baking powder
½ cup plus 2 tbsp granulated sugar
1 stick (½ cup) cold unsalted butter, cut into ½” cubes
1/3 cup whole milk
2 large eggs (1 separated)
1. Put oven rack in middle position and preheat oven to 400°F/200°C. Butter a 10-inch glass or ceramic pie plate or a 2 ½ quart oval gratin dish and chill.
2. Toss rhubarb with brown sugar in a bowl until coated and set aside.
3. Whisk together flour, baking powder, and ½ cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal – or you could use frozen butter and grate it into the flour.
4. In a separate bowl, whisk together milk, whole egg, and yolk.
5. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.
6. Transfer half of dough to the chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a soup spoon place the remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, and lightly brush cake with egg wash. Sprinkle remaining 2 tbsp granulated sugar over top.
7. Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.
Eaten warm, it’s delicious, but I must warn you, the rhubarb will get soupy and make a soggy crust – not so great the day after.