2 teaspoons vanilla extract. Beat in half the flour mixture until just combined, then beat in milk mixture until barely combined, scraping the sides of the bowl. Stir in rhubarb, simmer for 1 minute, then remove from heat. Bittersweet Chocolate Sherbet with Coconut Rum Sauce. (They should be about 5 … Preheat oven to 350 degrees and grease a 9-inch springform pan. Though the season for rhubarb lasts all summer long, the vegetable is sweetest when the stalks are young and thin. Transfer the batter to the prepared pan and sprinkle the top with a tablespoon of sugar. Over medium-high heat, cook the rhubarb until it is fork tender but not mushy, about 5 minutes. The cake has a sweet, creamy quality which contrasts with the tart rhubarb pieces scattered throughout. I grew up with a rhubarb plant in the backyard. This cake is a compromise between the tart rhubarb and sweet cake, a simultaneous play on both flavors. There may be a few rough edges, imprecise cuts, and crumbs sprinkled around the table, but that is what makes it feel like home. In a large mixing bowl, beat together the butter and remaining sugar until light and fluffy. Let cake cool in pan on a wire rack before serving, at least 2 hours, then carefully remove the cake from the pan and serve. Cover with remaining batter, smoothing the top. Cut rhubarb stalks to fit crosswise inside the top of a 9-by-5-inch loaf pan. My love for sour and tart foods refuses to drown out the tartness of the rhubarb with cloying amounts of sugar, and it shows in this pound cake. Bake cake for 20 minutes to set the top, then remove pan from the oven and quickly lay the remaining rhubarb slices next to each other on the top of cake. It wasn't until I began baking that I started to appreciate the rhubarb plant for its tart stalks. The cake is best served by itself, or with a glass of milk or mug of coffee. Designed for the home baker, Pastry Affair  features recipes covering everything from cake and cookies to Sunday brunch. Brush some syrup on top of cake once it comes out of the oven. Last week, I finally received my first batch fresh from the garden, hauled three hours to my doorstep by my younger sister. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. https://www.kingarthurbaking.com/recipes/rhubarb-icebox-cake-recipe In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. In a large saucepan, combine rhubarb, strawberries, and 3/4 cup of … The rhubarb needs to be able to hold its shape or it will get lost in the cake batter. With a winter that overstayed its welcome, this year the rhubarb did not have a chance to sprout until late May. This tender poundcake has slivers of vanilla-poached rhubarb running across the top and shot through the center, adding a tangy sweetness to the buttery crumb. https://tastykitchen.com/recipes/desserts/sour-cream-rhubarb-pound-cake Stripped zest of 1 lemon. Unapologetic, the rhubarb was as tart as my winter dreams had dared. In another bowl, sift together 2 cups flour, soda, and salt. 2 pounds (3 pints) small strawberries, hulled and halved lengthwise. Though my family never used its gift of fruit, we would encourage the neighbors to take what they wished and cut off stalks for family friends. (They should be about 5 inches, but they could also be a little less.) https://highgatehillkitchen.com/2018/06/12/rhubarb-pound-cake Rhubarb Vanilla Pound Cake is a heavy, dense cake in the most delightful of manners. https://www.tasteofhome.com/recipes/old-fashioned-rhubarb-cake Di rections:. 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