It's rhubarb season!!! I absolutely love the tart deliciousness that this plant brings us early in the season when I crave something fresh from the garden but there is nothing else around yet. Usually I end up with a surplus with friends dropping some off and my own and I found a lot of recipes don't use all that much of it, but this one uses over 2 pounds in one cake. This makes enough for a crowd but you can always freeze some and eat it later. Recipe Inspired by Ann-Katrin Webers book Obstkuchen Ingredients For the Batter:
For the Streusel:
Instructions: Heat the oven to 375F. Butter a sheet pan (18x13in or 46x33cm). Cream the butter and sugar with an electric mixer until light and fluffy. Add one egg at a time and scrape down the sides in between each addition. Combine flour, baking powder, salt and lemon peel in a separate bowl and slowly add to the butter mixture until combined. Spread the batter with a spatula onto the greased baking sheet. Distribute the cut rhubarb evenly over the batter. Make the streusel topping by combining all the ingredients in a bowl and crumbling them with your hand over the rhubarb. Bake for 35-45min. Let cool and cut into squares. We like it best the next day cold out of the fridge with a scoop of ice cream. Enjoy!! Note: You can replace the rhubarb with berries in the summer and plums in the fall and even canned sour cherries in the winter.
6 Comments
Stephen Schmidt
6/13/2019 08:50:14 am
Looks awesome and my rhubarb is just about ready for the first harvest.
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Stella
6/14/2019 12:47:20 pm
Hope you enjoy it as much as we are!!
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5/28/2020 06:46:41 am
Stella, Thanks for the recipe using Old & Ancient Flour! I love the idea of having a dessert in the freezer. Happy baking, Judy
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Katie Thomas
5/29/2020 06:44:27 pm
can you make this print-able? :)
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Stella
5/29/2020 07:25:46 pm
I dont know how to do that. Otherwise I would love to. Anyone know how?
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Mia
6/17/2020 03:32:40 pm
yes would be great to have way to just print the recipe; sorry don't know how to help you do it though.
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AuthorI love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting. Categories
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