This one-bowl easy Rhubarb Cake is great for afternoon tea or breakfast.
Rhubarb has exploded from the ground and hit the markets, and the ruby red rhubarb from Melissa’s Produce is off the charts. With its flavor, perfect acidity and gorgeous color, I am sure it is a sign that this is going to be a great year!
The recipe that made this rhubarb sing is from Jackie Bruchez‘s new cookbook, Decadent Fruit Desserts: Fresh and Inspiring Treats to Excite Your Senses. It features 75 mouth-watering recipes each with a colorful and gorgeously presented photo.
The book is divided into six intriguing categories;
- Simply Dressed
- Fruits That Take the Cake
- Upping the Pie Game
- Forks Not Required
- Frozen Sweet Concoctions
- Retro-Modern Delights
Each recipe makes fruit the star, minimizes the amount of sugar and uses the whole fruit (following the current root-to-stem trend), to minimize waste and maximize nutritional output.
I met Jackie years ago at a food blogger conference when she brought “cupcakes in a jar” for all the participants, so I already knew she was an incredible baker because I fell in love with her indescribably delicious Coconut Lovers Cupcakes
Meeting her now, can I just say… this girl can bake! Her ideas are fantastic, her imagination over the top, and I am so happy to own her brand new cookbook Decadent Fruit Desserts.
I recently sampled six desserts at a Melissa’s Produce meet and greet dessert fest. Everyone was better than the one before it, and all I can say is thank heavens there were veggies and fruit to offset the sweets.
Here are a few we happily devoured.
These bars have delicately sweetened custard complimented by fresh blackberries and a rich buttery crust.
This traditional English dessert gets an upgrade with the addition of rhubarb which compliments the crunchy meringue, and sweet whipped cream.
Jackie demonstrated how to make these easy and delicious fresh blueberry cookies.
She also whipped up her super-light Meyer Lemon Chiffon Cake which, if you are a lemon lover, will become your favorite.
Other recipes I can’t wait to try;
How about this very impressive cake? It will require a little more time, but what a showstopper for guests!
Jackie’s favorite recipe is her Island Sherbet.
This sherbet is a combination of Pineapple-Kiwi, Guava-Strawberry & Passion Fruit-Mango Sherbets. This has to taste like a tropical vacation in a bowl.
Today’s Recipe – Quick Rhubarb Cake
Jackie serves this cake with a Crème Anglaise sauce which I have included in the recipe below.
What I love about this cake is that it isn’t too sweet and it really lets the rhubarb shine. If you must have really sweet things, add more sugar.
Simply mix, chop, pour, sprinkle and bake.
Quick. Easy. And oh so delicious!
Quick Rhubarb Cake with Crème Anglaise
This one-bowl Quick Rhubarb Cake tastes like spring and couldn't be easier to make.
- 3 large eggs
- 2/3 cup granulated sugar (130 g), plus 2 tbsp (25 g) for on top of rhubarb
- 3 tbsp unsalted butter (45 ml) melted
- 2 tbsp milk or buttermilk (30 ml)
- 1 tsp vanilla extract
- 1 cup all purpose flour (135 g) plus 2 tbsp
- ¾ tsp baking powder
- ¼ tsp salt
- 2 cups fresh rhubarb (240 g) diced
- ½ cup milk (120 ml)
- ½ cup heavy whipping cream (120 ml)
- 3 large egg yolks
- 3 tbsp sugar (40 g)
- 1 tsp vanilla extract
Preheat the oven to 350° F (177°(). Grease and flour an 8 or 9-inch (20 or 23-cm) cake pan.
To make the cake, in a large bowl, beat the eggs and 2/3 cup (130 g) of the sugar until light, about 3 minutes. Beat in the melted butter, milk and vanilla. Stir in the flour, baking powder and salt; mix it to combine. Pour the batter into the cake pan.
Spread the diced rhubarb around the top of the batter and sprinkle it with 2 tablespoons (25 g) of sugar. Bake for 30 minutes or until a knife comes out clean.
To make the creme anglaise, combine the milk and cream in a heavy-bottomed saucepan on medium-high heat; bring it to a simmer, then remove it from the heat.
In a separate bowl, whisk the egg yolks and sugar until it's pale. Temper the yolk mixture by gradually whisking small amounts at a time of the hot milk mixture into the yolk mixture.
Return the custard to the saucepan. Stir it over low heat until the custard thickens and coats the back of a spoon, about 5 minutes. Remove the pan from the heat and stir in the vanilla. For a smooth finish, and to remove clumps, strain the sauce through a fine-mesh sieve into a bowl, if desired. Cover and chill it until ready to use.
Drizzle the sauce over the rhubarb cake slices right before serving.
This rhubarb cake is a great recipe for people with allergies. It is extremely versatile, and gluten-free flour and nut or coconut milk can be substituted for the flour and milk.
I am absolutely in love with Decadent Fruit Desserts and I’m sure you and your family and guests will love this book as well.
…and then, she paused for sweet thoughts.