I don’t usually post many recipes for sweets. As a matter of fact, it is quite possible that I didn’t post any so far. Probably because sweets don’t pair that well with my wine. And, I would trade dessert for a piece of delicious cheese any time. But this is so simple, so delicious , quick and versatile that I believe I must share it with you! It’s our family recipe, and it’s not very sweet (you can decrease the amount of sugar or substitute sugar with agave nectar. Lately I just used Pure Organic Stevia Vanilla to make it super light and flavorful).
As you can see, most of the time I make this same recipe with blueberries and for lack of other ideas, I call it my “Blueberry Bubble Cake”. (it would be the raw translation of its Czech name). But this time I found rhubarb in the store, and it reminded me of a rhubarb cake, I used to love when I was little. That combination of sweet and sour was always my favorite thing.
So here it goes:
Rhubarb Bubble Cake
2 cups of VONDRA flour
¾ cup of sugar (or substitute)
1 table spoon of baking powder
1 cup of lukewarm milk
½ cup of butter (warmed up to liquid)
Grated zest of ½ not chemically treated lemon
2-3 sticks of rhubarb
Table spoon of butter to cover the baking dish
½ cup of plain breadcrumbs
Preheat oven to 350°F.
Peel outer stringy skin of rhubarb, wash and cut into similar pieces (half-moons). Set aside. Warm up the butter and set aside so it’s not hot when you add it to the batter.
Mix baking powder with flour and sugar in a large bowl. In small bowl whisk 2 whole eggs with the lukewarm milk and add it to the flour. Add warm butter, lemon zest (sometimes I add few drops of aromatic rum as well). That’s your batter – no whisking, super quick.
Spray a baking pan (about 12”x9”) with butter spray (or spread a small piece of warmed butter to cover the entire inside of the dish), and sprinkle with breadcrumbs in. Keep moving the pan until the whole bottom and sides are covered with breadcrumbs (it will prevent your cake from sticking to the pan). Discard any leftover breadcrumbs.
Pour batter into the baking pan and cover with pieces of rhubarb. I laid them pretty close because I love a lot of fruit in my cake. Some will sink into the dough as it rises, some will remain on top of the cake. If you like your cake sweeter, you will have to sprinkle sugar on top of it when it’s baked.
Place your dish in the preheated oven and bake for about 45 min – 1 hour, when the top gets golden color, and if you test the batter with the wooden skewer, it comes out clean. Take out of the oven, cut square or whatever shape you like, and serve with little bit of whipped cream or crème fraiche. Enjoy!!!
For a Valentine’s Day, I cut out hearts for my sweetheart. Hope you enjoy this recipe and please share your favorite Rhubarb recipes with me in the comments.