Update 2023: Sometime in the early 2000’s, I stuck a single stalk of rhubarb into the ground next to the mint and basil. Within maybe a year or two, this turned into a massive colony of plants appropriate for a brachiosaurus.
This one is NOT gluten free. I will update it eventually.
This recipe got made a few times! It was delish. These days, I will have to find a way to make this diabetic friendly… (riigghhhht).
Here’s the recipe that was on our fridge. Have fun with that Jurassic Rhubarb!
- 4 tbls unsalted butter
- ¾ cup brown sugar
- 3 cups diced rhubarb
- 2 tbls sugar
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 eggs, separated
- 1 tsp vanilla extract
- 1 ½ cups AP flour
- ½ tsp salt
- 2 tsp baking powder
- ½ cup milk
- ¼ tsp cream of tartar
Preheat oven to 325 degrees.
Butter a 9 inch round cake pan.
Melt 4 tbls unsalted butter over low heat. Stir in brown sugar. Pour into cake pan and distribute evenly across bottom of pan.
Place rhubarb in cake pan and sprinkle with 2 tbls of sugar. Set aside.
In a bowl of electric mixer, cream softened butter and 1 cup of sugar on medium speed until pale and light. Add egg yolks, one at a time, scraping sides of bowl after each addition. Beat in vanilla extract.
In a separate bowl, mix flour, salt, and baking powder. Add 1/3 of flour mixture to batter in mixer bowl on slow speed, scraping sides of bowl, and mixing until dry ingredients are incorporated.
Add ½ of the milk.
Continue alternating additions of dry ingredients and milk, ending with the flour mix.
In a separate bowl, whip egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter in three additions until well-incorporated.
Turn batter into baking pan over rhubarb mixture.
Bake in preheated oven at 325° for 25 to 30 minutes or until surface springs to the touch. Let cool for 5 to 10 minutes.
Run a table knife around edges and invert onto a cooling rack.
Serve warm or at room temperature with whipped cream spiked with vanilla or kirsch, as desired.