Serves6 to 8
- Active time:35 min
- Start to finish:1 1/4 hr
March 2004
This variation on the classic Irish apple cake has a top and bottom crust made from a biscuitlike dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler. Browse nearly a dozen more rhubarb recipes in our slideshow.
For cake
-
1
lb
fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring
-
1
cup
packed light brown sugar
-
2
cups
cake flour (not self-rising), sifted
-
3/4
teaspoon
baking powder
-
1/2
cup
plus 2 tablespoons granulated sugar
-
1
stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
-
1/3
cup
whole milk
-
2
large eggs (1 separated)
For whiskey cream
-
1
cup
chilled heavy cream
-
2
tablespoons
confectioners sugar
-
1
tablespoon
whiskey (preferably Irish)
-
1/2
teaspoon
vanilla
Make cake:
-
Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.
-
Toss rhubarb with brown sugar in a bowl until coated.
-
Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.
-
Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top.
-
Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.
Make whiskey cream:
-
Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.
-
Serve cake warm or at room temperature with whiskey cream.
Cooks’ note: Cake can be made 4 hours ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Reheat if desired.
