Doctor's Review: Medicine on the Move

April 26, 2017

© Jennifer May

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Rhubarb snacking cake

Easy recipes for simple summer suppers

Somewhere between three and four in the afternoon, the day can start to break you. The hopeful optimism of the morning is over and now the clock is ticking and the to-do list feels way too long.

This is when tea and cake come to the rescue. It creates a break, a remedy for the frantic searching through the fridge for peanut butter, the immediate post-school “I’m hungry!” and the hungry panic that gets dinner prep started on the wrong foot.

This is not-so-sweet teacake, simple and easy to make. It’s great with rhubarb, but works with any seasonal berry or stone fruit. Top with whipped cream or ice cream and it’s great for dessert, too.


8 tbsp. (120 g) unsalted butter, at room temperature, cut into chunks, plus more for the pan (1 stick / 115 g)
¼ c. (60 ml) granulated sugar
¼ c. (60 ml) packed light brown sugar
3 large eggs
2 tsp. (10 ml) vanilla extract
2 c. (500 ml) all-purpose flour
1 tbsp. (15 ml) baking powder
½ tsp. (2.5 ml) salt
¾ c. (180 ml) buttermilk
2½ c. (625 ml) ¼-inch (0.6-cm) sliced rhubarb (2 to 3 stalks)
1 tbsp. (15 ml) turbinado or other coarse sugar


Preheat the oven to 375°F (190°C). Grease a 9-inch (23-cm) square baking pan with butter.

Combine the butter, granulated sugar and brown sugar in the bowl of a stand mixer fit with the paddle attachment and beat until fluffy, about 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and beat again until combined.

Whisk together the flour, baking powder and salt in a medium mixing bowl. Add the dry mix and the buttermilk to the stand mixer bowl, and beat just until the ingredients are incorporated, scraping down the sides of the bowl if necessary. The batter will be lumpy, but that’s okay.

Fold the rhubarb into the batter and transfer it all to the prepared pan. Sprinkle with the turbinado sugar and bake until the cake starts to pull away from the sides of the pan and is slightly golden on top, about 40 minutes. Cool for 20 minutes before serving from the pan. Makes one 9×9-inch (23x23-cm) cake.

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