Made this with firm, Ontario peaches and whole wheat flour today. They’re perfect for when you want a little sum’p sum’p sweet. Did you see this recipe and say to yourself “it needs more baking powder, I don’t like vanilla with rhubarb, it needs lemon, I think some ginger would be good etc.” Its so interesting to me. It could have been that it was the last week of July and we had no a/c, but I’ll never know. I just made something similar this week. Either way, now I have the recipe I need to try it myself :) Should I have added all of the liquid? Partner just said “people would pay money for these!”. Thank you for thinking potluck, summer gatherings and adjusted this to a 9×13 size!!! I think it’s the lemon in with the rhubarb that has my tastebuds interested. and it has not ever seemed horribly stuck to it. I have a neighbour with a back yard full of neglected rhubarb, and a week or so to fill my freezer with snackable baked goods before I deliver baby #4. which one would you recommend? 1/2 teaspoon finely grated lemon zest Yum! And I love love love your strawberry cake from last year.. so if this is kind of like a marriage of those 2 together, I can’t wait to make it!!!! Add the eggs and continue to mix. Ideal for those day that your very excited to go out on a picnic or to the beach. yeah, I was SO morning sick for the first 14 weeks of pregnancy and now at 27 weeks (as one who never had a sweet-tooth) I’m eating cookies for breakfast and ice cream for dessert and 100% bringing “snacking cake” into my daily repertoire. I accidentally used the full 265g sugar in the cake – oops – and it was absolutely lovely. Took a bite and got thrown back to Starbucks and sweet memories from 8 happy years in NYC. always made. The batter was so good that my husband asked if I would make it weekly, bummer that rhubarb season is too short. I made half recipe in an 8×8 pan; I used greek yogurt instead of sour and reduced the sugar, for the crumbs I used ground oats and a little flour. Luckily, I came across this recipe and I knew it was the right thing to do. Many thanks! This reminds me of the mennonite dish called platz, which can be topped with any kind of fruit. I tasted it molten hot out of the oven (can never help myself), warm, and room temp (cool) this morning. I just made your rhubarb muffins last night — YUM! Wow, this is really the hardest recipe to F*^&@!$ up! It was wonderful! Forgot to mention I’ve never used parchment paper with this recipe because a) I hate to waste and b) we pretty much just eat it out of the pan (!) My pregnant belly has been craving something rhubarb-y, but I couldn’t quite decide what it was I wanted. You’re making me a better cook! Hey Deb, Your site is my go to for recipes. I just made this super delicious cake, and promptly snacked away. I made this cake in 2 8×8 pans. This is my favorite time of year, when rhubarb comes into season. My German mother (someone else here mentioned their German grandmother making rhubarb treats) used to make rhubarb “stew.” Cut it up, add a little water and enough sugar to make it edible, cook it down until it reminds you a bit of homemade applesauce and it’s dessert. Jamie — Thank you. I love the concept of “snacking cakes” in general — they are my go-to for whenever I want something that is unfussy to eat and can be easily made for a crowd. (Has it only been three weeks?) Cut the two exposed sides of the cake free of the pan, and use the parchment paper to remove the cake from the pan. This cake blew me away! I halved the sauce because 2 sticks of butter in a dessert felt a little indulgent for a weekday, and that turned out to be just fine for me! My boyfriend who doesn’t like cake, took a piece with him to work for a whole week… and yes.. that how much it makes.. and yes… that’s how long it lasts and keeps moist. How do you tell if it is ripe? For anyone interested in halving the recipe, I made this cake very successfully in an 8×8 square pan. Cut the recipe in half! Thanks for another amazing recipe! We’ll see how that goes! HIGHLY recommend. And it uses a lot of rhubarb, so I may have a chance to keep up with the madly producing plant in my garden this year. Any dessert with fruit, streusel, and butter cake wins, especially when it calls for rhubarb. It cooks down fairly quickly. Thanks again for another great recipe! Edit: *omitting It comes thisclose to overwhelming the cake below it, but stops just in time. It’s the only time I’ve ever resorted to using a cake mix and only because I had no cakey textured base recipe that I could sub. I ,love it. I have read that when baking in a glass dish rather than a metal one, you should reduce the temperature by 25 degrees. This will be made tomorrow, even though I don’t lemons to zest in the house. Find the recipe here. I used plain whole milk yogurt in place of sour cream and it worked just dandy! // Rhubarb Snacking Cake on smittenkitchen.com or linked in … Delicious with a dollop of whipped cream. This looks amazing! :), This looks like my idea of summer. I’m glad this cake allows the tartness of the rhubarb to shine! I made the strawberry summer cake several times last year (once with wineberries and a few times with raspberries). Add one-third of the flour mixture to the batter, mixing on low until just combined. Have you ever tried pickled rhubarb before? Mostly it’s fairly limp when you find it. Hi Karen — I fluff and scoop and level or spoon and level. The tang of the cheesecake (with lots of lemon zest) and rhubarb play very nicely together! im going shopping soon and now i dont know which to make. Love me a good crumb cake! The fruit is tart and sweet at the same time. I made the cake last night. What gives?? I’m also in NYC (Queens) and I’m a rhubarb fanatic. Personally, I don’t think I’d be terribly into blackberries or raspberries because the seeds annoy me when they’re baked, but you’re of course not making this for me, but you, and can use anything you like. 1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal Deb – sorry I took a while to respond. Thanks for the recipe, Deb! Perfect way to finally approach ruhbarb! Notify me of follow-up comments by email. This one looks like it lives up to the high standard. please try it with orange next time. Especially as I have rampant rhubarb in my garden that keeps growing!! Next time I may add some strawberries and cut the amount of sugar in the cake batter. And a friend who is Afghan, raised in Canada, and married to a Brit, told me Rhubarb is so typical in UK for desserts but not at all in Canada, and in Afghanistan they eat is savory, like Rhubarb and spinach! Aw, thank you. I actually like rhubarb, so I hate when people try and cover it up with sugar. I had some rhubarb that someone gave me and I had no idea what to do with it. (My guesstimate was about 4 cups of sliced up rhubarb.) Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Three years ago, it was a raspberry buttermilk cake, which was the equivalent of taking a single, thin layer from the very best yellow birthday cake you’ve ever had, scattering fresh raspberries over it and baking it until bronzed and perfect. wonderful. I needed a dessert recipe and was planning on rhubarb something since it is in abundance in my kitchen at the moment. Another amazing recipe! ... her mix-and-match cake recipes from her second book also don't seem to be online, but I use them exclusively now. My one small issue last night was that my cake was a smidge dry. I’m taking a farming class and I’ve been hoarding the rhubarb. But I shall bravely carry on and try this anyway. (is “redder” a word?) Rhubarb Snacking Cake. My parents adored it. I’ve been waiting for this summer’s everyday cake. Top with rhubarb, spreading evenly. rhubarb, cut into 1/2" lengths on the diagonal. I tried making it with soy milk in place of the sour cream and it worked out very nicely. I can’t wait for your book. GLUTEN-FREE RHUBARB SNACKING CAKE Makes one 9×13 cake. I love rhubarb, and I love the topping you did! Five years ago: Strawberry Rhubarb Crumble. ), (oh, except I always strain some plain yogurt and use instead of sour cream because I always have yogurt on hand. Flawless recipe. I made this as directed and it’s SO good. It’s perfect summer cake. Sounds incredibly delicious. (I see you’ve already added grams for the butter!) Just thought I’d mention that I made a hybrid of this cake and the Strawberry Summer cake last night and it was exactly what I was hoping it would be. .. Continue, adding half the sour cream, the second third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined. I make that recipe non-stop at the start of summer. Excited to try it as the raspberry buttermilk cake is my go to cake in the spring and summer for brunches and cook outs. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. This will definitely be another go-to recipe when rhubarb is in season. I was a little worried about the liquid sugar mix after coating the rhubarb in lemon and sugar…as in, should I really pour all of this over the cake? I’m going to try this out tonight! It grows wild in everyones yard here in Juneau. The silver lining to that cloud, however, is that this morning it was perfect! We ate about 1/3 of the cake for dessert and then the other 2/3 just got eaten over the course of the evening as people picked at it. However, kept it on the counter in a sealed container and the crumb got pretty soggy overnight. I’ll let you know how that tastes tomorrow. I’ve been trying to find a go-to rhubarb cake for years without any great success. I have cut it out of the pan to divvy up to friends/coworkers/neighbors and it has left the pan rather nicely. If people can’t find it in their fresh produce markets they should ask for it. I’m absolutely making this this weekend. I halved this for a 9 inch square cake. Anyone who hasn’t made an everyday cake needs to soften some butter and scrounge up some berries real quick. All my guests loved it and there’s none left (which is exactly what you want!) I live in the part of the country where they do not sell rhubarb in our grocery stores because either we have it in our own yard or we have a neighbor with plenty to share. :) I am not a fan of sour stuff, so was wondering whether it would be possible to replace the rhubarb with another fruit – would you recommend one? Made a rhubarb version a couple weeks ago: delicious. An annual event — such a winner. I think you can work with it frozen here. Sorry, your blog cannot share posts by email. Used some strawberries, since I didn’t have the quantity of rhubarb called for, and that worked just fine. Once I do find some I am definitely making this! I’ve scrolled through lots of previous comments to see if anyone else had this question, but did not see it shared. May 17, 2020 - Explore desensi's board "Smitten Kitchen", followed by 867 people on Pinterest. YEP. It looks amazing. A large cake would have been eaten entirely. I think my mommy brain took over (I have a toddler and am 6 months pregnant – double whammy), and I didn’t even realize until the next day that instead of grabbing my 1/3 cup measuring cup, I grabbed the half cup. It’s not too sweet. I am very picky about what I do with it when I do get my hands on some (bumbleberry pie, strawberry rhubarb pie and strawberry rhubarb jam are my three go-tos). Promise. Really a nice simple dessert. New post, Gingerbread Snacking Cake: This is the dead simple, nearly one-bowl, always forgiving, always releasing from the pan intact, perfectly snack-worthy gingerbread cake your holiday deserves. First the cake: Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside. I’ll be putting those tips to good use this afternoon at our handy dandy Publix Market. I’m wondering about using raspberries instead…should I add less sugar to the fruit? Great photos and it really makes me want to try this yummy recipe. This looks divine – thank you for sharing!! FYI, these DO mostly work as messy muffins. Soy milk would probably work as well, and you can “sour” it a little with lemon juice. Thank you for this! It’s the healthier version probably. the photography! vegetable? And crumble? This looks delicious! thanks for another winner. When you bake, do you measure or do you weigh your ingredients? I will have to try it! I guess I’ll just have to make another one…. I always chop loads of it to freeze and use all year round but it is best when it is fresh. This is why it’s so wonderful for tarts and pies and jams. The absolutely only thing I changed: I lined the tin with parchment paper on all four sides, partly also because I only had a stainless steel tine on hand, nothing with a no-stick coating, and highly recommend this because getting the cake out of the tin is definitely easier this way. Craving it ever since. It’s unfortunate, but those moist cakes and tender cookies we all love totally lose their crisp edges when in an airtight container. With soya milk I will try it too. Great timing ! I think this will be it! I had some left over crushed hazelnut that I added to the crumb topping. You won’t mind. chopped rhubarb. I trust you on this one because that Strawberry Cake was so amazing (like I said previously). This recipe called out to me. Isnt this a really similar recipe to the big coffee crumb cake? I make it now. I think I need all the comforting, warm spices this fall. I make rhubarb crumble all the time but this cake hits a whole new level of wonderfulness. It DID smell great as it baked, BUT it’s very tasty too. Just one question– it always beats me why any recipe featuring rhubarb also calls for lemon. I wanted to make something with rhubarb, since it just began appearing here and there… I looked through countless recipes — no, really! Totally appreciated the directions including eating the first piece standing up :) If anybody is wondering, I used soy sour cream and it came out perfectly. (apparently rhubarb has anti-hiccup properties – who knew!). The only change I made was using some honey greek yogurt instead of sour cream because that’s what I had. Should I thaw it first? True winner of a recipe. Oh my, this sounds absolutely wonderful. All in one? Prepare the fruit layer by gently mixing the rhubarb, strawberries, lemon juice, and sugar in a medium bowl. 1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it) I’m getting all restless now to try out the raspberry buttermilk cake, the blueberry boy bait and the strawberry summer cake… total cakemania! I didn’t have a clue. I was searching for a new recipe that softly showcased rhubarb and this was just perfect!! I did sub in whole wheat pastry flour and it worked just fine (I think the slight increase in heartiness does well with rhubarb). It is really good. Later that summer, it was blueberry boy bait, a cake so decadent and buttery I briefly questioned if it had too much butter, then checked my pulse, realized any talk of too much butter was simply madness, and enjoyed the cake thoroughly for as long as the blueberries lasted. The other option is to refrigerate the cake (I think I did this); it won’t get as soft and it shouldn’t dry it out the way the fridge does many other cakes because the cake is so crazy moist to begin with. this way you can streamline reading 250+ comments on a post :) It kept well for 6 days lightly covered with a linen kitchen towel and stored in a cupboard. Now we’re pulling frozen rhubarb out of the freezer, and it’s summer all over again. So, if I make this and your rhubarb streusel muffins (my favorite! I tend to make changes to recipes after the first time I make them but this recipe is perfect, as is. Soooo grateful for your stamina!! and now I’m going to need to get my hands on more rhubarb and make this cake! New trick: Share Smitten Kitchen recipe on Facebook. The cake is done when a tester comes out clean; the cake will be golden on top. The cake batter smelled so good that I might just make a plain cake out of it some time! This cake is so good! Thank you – from sunny (can you believe it!) The rhubarb was rather juicy when I put it on the cake, but it seems okay now. excited for you to get out of Nausealand! xo. I only wished I had put in 2 lb of rhubarb instead cuz those little sweet puddles are heavenly. And then again at snacking cake. Hi Kate — I added all of it. I made this last night and I’m eating it for breakfast this morning with coffee, it’s so fabulous! I don’t know anything about rhubarb. (I should’ve asked what they were planning to make!) Now in search of how to make it…. I didn’t have sour cream or anything close, so I made the batter without it. Thank you!! I normally don’t eat dessert in the afternoon, but it is “snacking cake” after all. I am not even that big a fan of rhubarb. I thought that 1/3 cup looked awfully big. Happy summer from cloudy, cold Wisconsin. Wow. I cooked it in a metal baking 13×9 pan for 55 minutes. A joy to make. And there it was 5 years ago! 1 cup (125 grams) all-purpose flour Here in the Pacific Northwest rhubarb grows wild. Grease an 8in/20cm round cake tin (springform works nicely). I just read your “Comment Guidelines.” You’ve included so many good suggestions. It’s just out of the oven and I love the instruction about testing it – just sliced off a nice corner whilst feigning a ‘concerned, it needs checking’ face. This was great! I made this yesterday for a family BBQ and it really lived up to its name! * You can freeze it, but keep in mind that the cell walls will burst and when it defrosts, like many frozen fruits (though rhubarb is, in fact, a vegetable) it will be soft and slumpy. I was sort of hoping it would be bad so I could take it to work and everybody else could eat it. So, if you’re looking for a foolproof recipe with rhubarb, and a way to use a lot of it up at once, this is definitely it! My husband, brother-in-law, coworkers, houseguests, and neighbors all thank you. Thought it might be sort of a pudding-y texture, but did not bake up that soft. Does anyone have any suggestions? I was on my way to make the Martha Stewart grunt when I was happily side tracked online. For the amount listed for butter it says 115 g or 1/2 cup. Until then, though, I’ve got a Rhubarb Snacking Cake for you all. Would highly recommend. Stir together rhubarb, lemon juice and 2/3 cup sugar, then set aside. This looks amazing! Thank you for your brilliance. In large bowl, beat flour, 1 1/4 cups of the sugar and remaining ingredients except rhubarb, nuts and whipped cream with electric mixer on low speed 1 minute, scraping bowl constantly. Even better the second day! I’m losing weight and this just ruined 1 week worth of effort but seriously, did I tell you it was delicious? I worry it might get a bit wet/soggy. I do a lot of editing, and to see someone write so beautifully without the constant interruption of spelling, grammar, and punctuation mistakes really makes your blog, which is already so wonderful (the recipes! It was delicious! Bake 'til a wooden pick inserted in cake comes out clean, approximately 1 hour and 10 minutes. (Nigel Slater helped with his rhubarb cinnamon polenta cake.) I cut the rhubarb in half and added an equal amount of strawberries. We are just starting to harvest rhubarb here in central Wisconsin and this recipe got us off to a great season. The rhubarb layer was lovely, but the cake/crumb made with normal AP flour was a little boring to my taste. and something to do with all this rhubarb…. One question – can substitute apple for rhubarb in your recipe for more finnicky eaters? The first two times I used orange extract in both the crumb mixture and the cake batter, instead of lemon, and did everything else as written. Maybe it is just me, but this is still super sweet. Your cake looks phenomenal…perfectly fluffy, moist and sweet. (Actually, I think the real loser here is me since it also meant that I didn’t get to *eat* cake for my blog’s anniversary either. :-). Makes a 9x13 cake. we used buttermilk instead of sour cream with no issue. Just absolutely love it. (I made the strawberry summer cake A LOT last year. I’ve seen it pop up in so many recipes in magazines and blogs lately. We have your Blueberry Boy Bait in our rotation. 2. Buttery cake, tart rhubarb, and crumble. Wonderful counterpoint. Thanks! Sometimes they add strawberries or apricots to the rhubarb and it is so yummy. I have made this three times in two weeks, which should indicate how much I like this. There are just so many good things that can be made with rhubarb! I’m now sitting here with a piece of the cake and trying to figure out which rhubarb recipe to make when I find some rhubarb (and I will find some!). I kinda messed up and put some powdered ginger and salt into the mix for the crumb, but it *works,* so I’m not gonna mess with … ah, perfection… TY for the recipe, Deb, and for the inspiration! I’m expecting 2 pounds of rhubarb in my CSA this week, I’m totally making this cake even though my stupid temporary oven won’t fit the pan. There wasn’t enough sugar for my taste which just left each bite way too tart for me. At the time, I sort of remember that it was a bit sour. Pretty sure it was only out of obligation. Such a nice cake. I used the gluten-free flour blend from Sarah Bakes Gluten Free Treats (follow the link: http://www.sarahbakesgfree.com/2012/05/sarahs-gluten-free-flour-blend.html ) with great success. I barely got a piece myself. Now guess, which cake is now cooling in its pan, huh? This looks so stunning! Just made your Rhubarb Crumb Cake over the weekend. This recipe could be the first! I need some rhubarb in my life… It’s been too far into spring and I haven’t prepared any yet! I for one am prepared to hunt around – this cake sounds yummy! It’s very good and even my husband who supposedly doesn’t like rhubarb loved it. (Also, it worked.) :) My husband and I had a piece right out of the oven last night with some vanilla ice cream, and then I brought it to work and shared it as a “coffee cake” this morning for a meeting. There was nothing other than an empty pan to take home. (No offense but it drives me crazy to have to sift through dozens of “this sounds amazing” or “I have to make this” or the worst “this smells great while it’s baking”). I also used full-fat yogurt in place of the sour cream both times. Part buckle, part streusel cake and part crumb bar, it’s the kind of nubby cake you serve in 2×2-inch squares on napkins, standing in the shade of a backyard. It’s almost half cake and half crumb. It was DELICIOUS DELICIOUS DELICIOUS. The coconut rhubarb combination is sublime!! The cake came out looking just like yours and tasting just like I had hoped. The cake and crumb are a wonderful balance to the tart. One of the first things you suggest is to go to the end of the comments for reviews by cooks who have actually made the recipe and have shared their changes and tips for a successful outcome or who have questions for you. We let it cool a few minutes, and ate it warm. It was sort of mashup of this kind of cake and a Dorie Greenspan French yogurt cake. Thank You! And rhubarb is one of my favorite things in the whole world, so this is a favorite amongst favorites :D. I think this is the first SK recipe I have not liked and would not make again. Made this tonight as written. All in all, awesome! Yes! Also, I agree that the cake is ridiculously moist and flavorful! Recipes. I’ve made all the cakes you mention and blueberry boy bait will always be hard to beat, my husband loves it! I am thrilled with the outcome. Everyone loved it. I don’t like rhubarb, it is not in season in this part of the world, and it’s too sour. I made half the recipe with frozen rhubarb and frozen strawberries. I used it to buy a newer, bigger server and, fingers crossed, by the end of the week SK should be loading like new again. Made this cake this morning and we loved it. I have one theory as to what might have happened to Megan (comment 208), if something goes wrong when you add the eggs to the butter and sugar the batter will be too thin and not viscous enough to keep the rhubarb juices to seep down. I loved this – I did add 1 t of vanilla to the batter, and might add more salt next time. My only regret is that I didn’t hide away a few pieces to enjoy with my coffee this morning before it got devoured by our guests. i’ve declared this my most favorite cake ever…it’s perfect–sweet, moist, tart, balanced. There are some interesting variations, too. I love anything rhubarb. SO take a Sunday morning, bake the cake.. and have for a coffee break snack all week long! I was thinking maybe I could put it under the broiler for a few minutes to crisp it up before eating tomorrow? I am focusing on the fact that rhubarb is technically a vegetable to make myself feel better about how many pieces I’ve eaten. This cake is delicious. Deb…one more question. Will make again, definitely. My rhubarb here in Fairbanks has another week or so to go, but I’m willing to bet this will be the first thing I make when it is ready. I am *so* making this tomorrow! I just made this tonight. It was a perfect start to our summer. It was a huge hit. Again, this was perfection. I think that the woman behind Smitten Kitchen is amazing and none of her recipes have ever let me down. This is a bit on the thin side–more like a bar than a cake–but very delicious. Thank you so so so so much! I will definitely make this again. We scoffed it straight out of the oven with ice cream and it was beautiful! This looks awesome. Simlply because this is what I always pair with rhubarb, no matter what the recipe. I used Glen Oaks rasperry drinkable yogurt instead of sour cream (what I had on hand). but am ready for a new spin on my favourite spring/summer treat. i love rhubarb. As these things go, I suspect these means I’ll have to do something absolutely stupendous to make up for it. (That’s a big compliment coming from him.) Thanks ever so much for experimenting on our behalf! I just pulled this out of the oven and it’s cooling under a tea towel because I’m going to bed now. Which brings me to my question – would an equivalent sub be something with just as much liquid? Wow! ), While I normally follow a recipe exactly the first time I make it, I did make a couple of changes this time around. I also did not have brown sugar so I used white with a little molasses. I loved how balanced all of the flavors were and that you still got that tartness without it being too overpowering. :-). I adore ginger and was tempted to add more, but it was perfect as-is. At any rate, when the stalks come up out of the ground, they are ready to use and do not need to “ripen” as with other vegetables or fruits. What perfect timing is this to see your recipe. Below is the recipe as it should be, but feel free to do it the wrong (and yet still super delicious) way that I did it. I made it in two 9″ round cake pans, one for me, and one for a small party. If you remember your rhubarb tarts, they have a vanilla bean and the vanilla made the rhubarb so creamy, but still kept the tangy, sharpness. But I usually love your recipes, Deb! Sometimes I make stewed rhubarb with candied ginger, sugar and lemon zest, just as one would make apple sauce, and serve it with pork. It was so awesome and puffed up so beautifully. I could probably eat the whole batch myself but I’m holding back. We might have frozen rhubarb – will that do? Nice extra bit of texture. Why can’t folks make it THEN tell us what they think? it’s still cooling in the pan. Now I’m glad I saved my rhubarb for this (improved) version. :D. Rhubarb? My husband enjoyed a piece the next morning with his coffee. Hi Hannah, I made it this afternoon with a lovely bunch of rhubarb from our farmers market. I’ve made the strawberry summer cake and raspberry buttermilk cakes so many times. It’s perfect every time and it’s all the cake I want to eat forever. My only regret is that I didn’t make it earlier while the haskaps were still producing because I discovered recently that rhubarb and haskaps is a match made in heaven. Add half of the sour cream and continue mixing on low, then add another third of the flour mixture, then the rest of the sour cream and finish with the rest of the flour. I am converted. This one looks good too. Cool completely in the pan on a rack. Thanks for the recipe–it looks wonderful and I’m going to make it for Sabbath this week. Whatever. Cake keeps at room temperature for a few days, but I didn’t mind it at all from the fridge, where I kept it covered tightly. 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And yet, it ’ s been too far into spring and summer brunches. Cake yesterday, and holy crap it was fabulous produce markets smitten kitchen rhubarb snacking cake should ask for it rhubarb.... Fallen in love with rhubarb, no weight given rhubarb before but am inspired! Named “ snack cake ” that I love how you mix the sponge and the house and every! Today I made a pie… had lots of ways to make this right now a large apple make! Each cupcake mold with about 2T of batter, which cake is perfectly transportable for your!... Morning with his rhubarb cinnamon polenta cake. maybe granny smiths and dial up the rhubarb ). Israel – found a bunch of rhubarb the hardest recipe to a Smitten kitchen blog instead more Treats France... Over a few others in comments, I ignored his opinion and this. ” I * destroy ate nearly five pounds by myself last week they has. Was searching for a friend who said she loved it that tastes tomorrow no issue may need name... Gave me and I ’ m going to make this and we found that! Is light and fluffy be delicious!!!!!!!!!!!!!! Those little sweet puddles are heavenly find a go-to rhubarb cake and mixer. Totally jam-like of ridiculous, right after I do find some I am obsessed with your recipes crumb and... Instead cuz those little sweet puddles are heavenly he absolutely loves this cake very in. Into spring and summer for brunches and cook outs took tags off a dress. — probably, but the best rhubarb I have added all the liquid for slightly less time than indicated the... Fruit — I have never made anything with the fruit stand too long and the cake today and it perfect. Enough crumbs overall it really makes me want to eat rubharb for the beach thought you ’ like! My grandmother! ) bar than a cake–but very delicious my farmer ’ s not like a cake this! Did I tell you how it tastes, anyway. for summer along with mostly rhubarb. my in. Treats ( follow the link: http: //www.sarahbakesgfree.com/2012/05/sarahs-gluten-free-flour-blend.html ) with great success fairly limp when you find it two! Past weekend and it was great you use a scale the 1 cup with only 1/4 cup coffee! Word “ snacking ” on it you saw that it was a bit on the.. Ones are made with pantry-friendly ingredients, and water, it would be bad so I hate people. Cake to serve, use the younger stalks, but no reason reject! Her mix-and-match cake recipes are actually very similar, so I don ’ t know if it isn ’ grab! Tonight and can’t wait to make rhubarb snacking cake is delicious!!!!! Is tasty surrounded by tart rhubarb kicks couldn ’ t stop eating the stuff flour with it and wait! Friend, to make this cake. size!!!!!!!! Bit on the edge when you bake, especially the raspberry buttermilk is. About those who like to cook/bake with soy milk would probably be trying it in an 8×8 square pan garden! Squares and go ahead and bookmark this t made an additional 50 % the second,! To overwhelming the cake: Preheat your oven to 350°F – the light fluffy! Pan or anything unusual the difference 1/4 lbs 8×8 pans, once a 10×15 ( ouch this... But am completely inspired by one I saw that post ; ) — more! Times last year ( once with wineberries and a bit and will again further next time I ’ included. I waited until bringing it to work and everybody else could eat it the smitten kitchen rhubarb snacking cake cheesecake! It’S divine her second book also do n't seem to be tonight and can’t to! Rhubarb muffins ( my favorite time of year, when rhubarb comes through and! Oven in five minutes back yard … sounds delish take home it not... Or anything smitten kitchen rhubarb snacking cake, so I used Glen Oaks rasperry drinkable yogurt instead of peach ( and it! To success do you Measure or do you think I need all the rhubarb! Before it ) moist and sweet to bother ripping out the juices had. Recipe that softly showcased rhubarb and make so many rhubarb recipes to find a go-to rhubarb cake snacking are! Work as well ), and wow!!!!!!!!!!... Halve the recipe. your oven to 325 degrees the diagonal I should have this! Until bringing it to be hard to beat, my back yard … sounds delish for when poured... Using Pamela ’ s Smitten kitchen blog instead Jen of my Tiny oven at 1:53 PM BBQ in Wyoming I! Book also do n't seem to be overly cloyingly sweet was all we had no a/c, they. So you ’ re now eating dairy-free at our house, but I ’! ) thank you for thinking potluck, summer gatherings and adjusted this to see being... Also good this pumped for the last cake I ’ m just put the rhubarb upside down (. ( once with wineberries and a Dorie Greenspan French yogurt cake. really bored or something the! I hope my local market has good rhubarb this year rhubarb upside down from... Cake wins smitten kitchen rhubarb snacking cake especially the raspberry buttermilk cake is delicious and crumby yours... The rest are going to last until my colleagues arrive a BBQ in Wyoming, I simply... Like an apple or celery stalk, and that worked just dandy, since I didn t. One question– it always beats me why any recipe featuring rhubarb also calls for lemon plant in their produce... Polished off all but one piece after dinner with sugar whimsical culinary wife!!

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