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Categories:
fresh rhubarb stalks brown sugar cake flour baking powder sugar butter milk eggs confectioners sugar whiskey vanilla
Viewed: 27 - Published at: 4 years agoIngredients
- 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)
- 1 cup chilled heavy cream
- 2 tablespoons confectioners sugar
- 1 tablespoon whiskey (preferably Irish)
- 1/2 teaspoon vanilla
Method
- Put oven rack in middle position and preheat oven to 400F.
- 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.
- 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.
