Post by Loupy on Jun 15, 2013 11:58:07 GMT -7
RHUBARB CAKE
By: Alanna Kellogg @ www.kitchenparade.com/
Adapted from a circa 1980s Iowa church cookbook.
Hands-on time: 20 minutes
Time to table: 1 hour
Makes 1 9x13 cake, easily divided in half for an 8x8
CAKE
1/2 cup (1 stick) salted butter, room temperature
1-1/2 cups (250g) brown sugar
1 large egg (1 egg works for a half cake too)
1 teaspoon vanilla
1 cup low-fat buttermilk (see ALANNA's TIPS)
2 cups all-purpose flour, fluffed to aerate before measuring or 250g (see TIPS)
1 teaspoon baking soda
3 cups rhubarb, cut in half-inch pieces (save a few pieces for the top, see TIPS)
TOPPING
1/4 cup (42g) sugar
2 teaspoons cinnamon (see TIPS)
Few pieces rhubarb
Heat oven to 350F. Spray a 9x13 pan (full recipe) or 8x8 or 10-inch round pan (half recipe).
CAKE With an electric mixer, cream butter and sugar on medium speed until light and fluffy.
Add the egg and combine well.
Add the buttermilk and combine well.
Add the flour and baking soda, mix in just until combined.
With a spatula, turn in rhubarb.
Transfer to baking pan.
TOPPING Mix the sugar and cinnamon together in a small bowl.
Sprinkle across the top.
Insert a few pieces of rhubarb across the top.
BAKE Bake for 30 – 35 minutes until the cake begins to pull away from the pan’s edges and a knife inserted in the center comes out clean.
COOL Let cool until ready to serve.
Keeps two to three days.
ALANNA’s TIPS
The extra pieces of rhubarb on top are all show-biz, just to tantalize people with color. But don’t be tempted to add more than 3 cups rhubarb, the cake gets too soggy. This cake calls for buttermilk, I use both grocery store buttermilk or Homemade Buttermilk. But I’ve also substituted both low-fat sour cream and low-fat Greek yogurt, thinned a bit with milk to match the consistency of buttermilk. To my taste, all all-purpose flour gives better texture in this Rhubarb Cake than 50% whole wheat or even 100% whole wheat pastry flour. I’m a broken record on this point: Penzeys Cake Spice and Baking Spice blends turn a good cake into a great cake. Rhubarb Cake can go bad sitting on the counter so if it’s not eaten on the first day, cover and refrigerate.
NUTRITION INFORMATION
Per 32 (small) squares or 16 (larger) pieces: 98/196 Calories; 3/6g Tot Fat; 2/4g Sat Fat; 14/29mg Cholesterol; 71/142mg Sodium; 16/32g Carb; 1g Fiber; 9/19g Sugar; 1/3g Protein.
WEIGHT WATCHERS POINTS WW Old Points 2/4, WW PointsPlus 3/5
© Copyright Kitchen Parade 2002 – 2013
By: Alanna Kellogg @ www.kitchenparade.com/
Adapted from a circa 1980s Iowa church cookbook.
Hands-on time: 20 minutes
Time to table: 1 hour
Makes 1 9x13 cake, easily divided in half for an 8x8
CAKE
1/2 cup (1 stick) salted butter, room temperature
1-1/2 cups (250g) brown sugar
1 large egg (1 egg works for a half cake too)
1 teaspoon vanilla
1 cup low-fat buttermilk (see ALANNA's TIPS)
2 cups all-purpose flour, fluffed to aerate before measuring or 250g (see TIPS)
1 teaspoon baking soda
3 cups rhubarb, cut in half-inch pieces (save a few pieces for the top, see TIPS)
TOPPING
1/4 cup (42g) sugar
2 teaspoons cinnamon (see TIPS)
Few pieces rhubarb
Heat oven to 350F. Spray a 9x13 pan (full recipe) or 8x8 or 10-inch round pan (half recipe).
CAKE With an electric mixer, cream butter and sugar on medium speed until light and fluffy.
Add the egg and combine well.
Add the buttermilk and combine well.
Add the flour and baking soda, mix in just until combined.
With a spatula, turn in rhubarb.
Transfer to baking pan.
TOPPING Mix the sugar and cinnamon together in a small bowl.
Sprinkle across the top.
Insert a few pieces of rhubarb across the top.
BAKE Bake for 30 – 35 minutes until the cake begins to pull away from the pan’s edges and a knife inserted in the center comes out clean.
COOL Let cool until ready to serve.
Keeps two to three days.
ALANNA’s TIPS
The extra pieces of rhubarb on top are all show-biz, just to tantalize people with color. But don’t be tempted to add more than 3 cups rhubarb, the cake gets too soggy. This cake calls for buttermilk, I use both grocery store buttermilk or Homemade Buttermilk. But I’ve also substituted both low-fat sour cream and low-fat Greek yogurt, thinned a bit with milk to match the consistency of buttermilk. To my taste, all all-purpose flour gives better texture in this Rhubarb Cake than 50% whole wheat or even 100% whole wheat pastry flour. I’m a broken record on this point: Penzeys Cake Spice and Baking Spice blends turn a good cake into a great cake. Rhubarb Cake can go bad sitting on the counter so if it’s not eaten on the first day, cover and refrigerate.
NUTRITION INFORMATION
Per 32 (small) squares or 16 (larger) pieces: 98/196 Calories; 3/6g Tot Fat; 2/4g Sat Fat; 14/29mg Cholesterol; 71/142mg Sodium; 16/32g Carb; 1g Fiber; 9/19g Sugar; 1/3g Protein.
WEIGHT WATCHERS POINTS WW Old Points 2/4, WW PointsPlus 3/5
© Copyright Kitchen Parade 2002 – 2013
