03 May 2018

Brown Butter Rhubarb Cake

Brown Butter Rhubarb Cake - an easy, hand-mixed cake / www.delightfulrepast.com

My Brown Butter Rhubarb Cake might look Plain Jane, but it tastes wonderful. And, with just 3.5 teaspoons of sugar per serving, it is well within my self-imposed daily sugar allowance of 6 teaspoons.

Since I’m a confirmed tea drinker, I don’t call it a coffee cake. And a coffee cake might call for a streusel topping and drizzle of icing sugar glaze, both of which would significantly up the teaspoons-per-serving of sugar, so Plain Jane it is.

Those willing to throw caution to the wind might up the sugar to 1 cup or add a thin layer of cream cheese icing. But we don’t think this light, fluffy, tender cake with little pinkish pockets of tangy rhubarb needs a thing.

Since the “you might also like” feature at the bottom of each post seems to have disappeared for some unknown reason, … You might also like: Rhubarb Crumble – A British Classic.

I feel right on top of things, getting my hands on some rhubarb in April. Last year I didn’t manage to until July. A small victory, yes, but a victory nonetheless!

What will you be making with rhubarb?


Brown Butter Rhubarb Cake - an easy hand-mixed cake / www.delightfulrepast.com


Brown Butter Rhubarb Cake


(Makes one 8-inch square cake, 9 servings)

8 tablespoons (4 ounces/113 grams) unsalted butter, divided
1 tablespoon cider vinegar
Milk to make 1 cup (8 fluid ounces/237 ml) milk
1 3/4 dip-and-sweep cups (8.75 ounces/248 grams) unbleached all-purpose flour
2/3 cup (4.67 ounces/132 grams) sugar
2 1/2 teaspoons non-GMO baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cardamom or ginger
1/2 teaspoon cinnamon
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups (9 ounces/254 grams) diced rhubarb, 1/4-inch dice

1 Preheat oven to 350F/180C/Gas4. Grease an 8x8x2-inch baking dish or tin with butter or cooking spray. Dice the rhubarb into 1/4-inch dice.

2 In a 1-quart saucepan with a shiny interior so you can judge the color of the butter as it browns, melt 6 tablespoons (3 ounces) of the butter over medium heat. Continue cooking, stirring or swirling frequently, until butter gets foamy and bubbly and just starts to turn light tan and smell nutty. You cannot take your eyes off it; it can go from brown to black in a flash! Let it cool slightly.

3 In a 1-cup glass measure, stir together cider vinegar and milk; set aside to thicken a bit.

4 In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cardamom or ginger and cinnamon. Take out 2 tablespoons of the flour mixture to coat the diced rhubarb before adding it to the batter. With your fingers, rub the remaining 2 tablespoons (1 ounce) of butter into the flour mixture.

5 Add the soured milk to the brown butter, and whisk in eggs and vanilla extract. Add thoroughly whisked wet mixture to thoroughly whisked dry mixture. Stir just until dry ingredients are moistened. Stir in the diced rhubarb.

6 Scrape batter into prepared baking dish or tin. Bake for about 40 minutes or until lightly browned and a toothpick inserted in center comes out clean.

Jean

76 comments:

kitty@ Kitty's Kozy Kitchen said...

I wish I was tasting you lovely cake right now with my pot of morning tea, Jean. the warm spices of cardamon and cinnamon must give a delicious warmth to the rhubarb cake. I have to admit that I have never made anything with rhubarb, but I have tasted rhubarb pie that a friend made, and loved it!

Jean | DelightfulRepast.com said...

Thank you, Kitty. I was out of cardamom, went to the grocery store and saw it was $17 a bottle! Fortunately, my local health foods store has bulk spices and I was able to buy just 1/4 ounce.

Louca por porcelana said...

I don't know what "Plain Jane" means,but your cake looks delicious even with a cup of coffee!The tea cup is very elegant too!Xo.

Thomas "Sully" Sullivan said...

I make a rhubarb just about everywhere I go. But I am tamed by your recipe. “…pinkish pockets of tangy rhubarb” has me salivating, and the photo conveys something moist and doughy – both pluses.

Patti said...

Thanks for your recent visit to my blog. I'm sure your cake is scrumptious and absolutely perfect with a cup of tea or glass of milk. Brown butter anything is yummy! I used to have a rhubarb plant, and it yielded a bumper crop every year; sadly, it died about 3 years ago, and we haven't replaced it. So rhubarb treats haven't been on our menu since then.

Blessings,
Patti

Jean | DelightfulRepast.com said...

Thank you, Maristella. "Plain Jane" just means that it is not a fancy, decorated cake.

Jean | DelightfulRepast.com said...

Sully, high praise indeed, coming from you!

Jean | DelightfulRepast.com said...

Thanks, Patti. I've never grown my own rhubarb. I'll have to give it a try. Will look into it.

Tony Grant said...

Brown butter rhubarb cake. Say no more Jean. Good for the bowels. My mother gave my two brothers and myself, stewed rhubarb with custard regularly. She wanted her boys to have well functioning insides. Ha! Ha! I like rhubarb, Jean.

Jean | DelightfulRepast.com said...

Tony, thank you for expanding my rhubarb education! :D

Bernideen said...

This does seem like the perfect time for Rhubarb recipes! This looks delicious and such a pretty teacup. Thanks for sharing Jean!

Jean | DelightfulRepast.com said...

Thank you, Bernideen. Rhubarb does seem like spring, doesn't it? Not that you need any more reminders of spring, with that beautiful garden of yours!

NanaDiana said...

Jean- That sounds delicious!!! I love rhubarb-which reminds me--soon it will be time to 'steal' some from my favorite spot (an abandoned place).
Hope you have a great Thursday- xo Diana

Sandi@ Rose Chintz Cottage said...

Jean, when it comes to rhubarb, I make just about everything; sauce, muffins, cake, pudding, pie, etc. I always freeze some to use it in the wintertime too for that little taste of springtime. Your cake looks yummy!

Pauline Wiles said...

Jean, I was so excited to see this recipe and I'm even more tempted now I see there's no pre-cooking of the rhubarb involved. I wonder if it would be hinting too much to send this to my Mum? My Dad grows rhubarb at his allotment (community vegetable garden) and I'm not sure they ever quite know what to do with it all.

Jean | DelightfulRepast.com said...

Diana, thanks! I wish I could find a source of free rhubarb!

Jean | DelightfulRepast.com said...

Thanks, Sandi! I hope I can get some into the freezer before the season is over!

Jean | DelightfulRepast.com said...

Pauline, does your mum have internet access? Send her a link! As I always say, send a link to everyone you know! :D I really must get down to business and get my garden going again.

Richard Sheppard said...

I've never made anything with rhubarb before...hummm. Not sure why, it just never came to mind. I like rhubarb too! This cake sure does look delicious though. Might just have to make it!

Jean | DelightfulRepast.com said...

Thanks, Richard. And I hope you will--it's high time you gave a rhubarb recipe a try!

Phil in the Kitchen said...

I can't think of any reason for elaborating a fine cake like that with any more decorative or sweet bits and pieces. That's just perfect for my afternoon tea. I haven't grown rhubarb since I moved house some years ago but I've been buying forced rhubarb since January, mostly to use in a compote or a crumble. Now rhubarb's getting a bit cheaper I'll start on some of the savoury dishes. There's a sauce made with rhubarb and fennel that I'm trying to get just right.

Margie said...

I've only had rhubarb as a pie, but I would love to try it as a cake!

I'm not sure what caused the e-mail bouncebacks, but I've responded to your e-mail. Thank you again!!!

I'm an '80s child so I remember the crazy shoulder pads. It's too bad that you couldn't remove the shoulder pads from your dress.

Jean | DelightfulRepast.com said...

Thanks, Phil. And I can't wait to hear about your rhubarb and fennel sauce, once you've perfected it.

Jean | DelightfulRepast.com said...

Oh good, I'll look for your email now. Yes, I tried removing the shoulder pads--that was easy enough--but it was going to require a whole reworking of the shoulder area, with the sleeve and all, and I just wasn't feeling it! Of course, now that I'm more in the mood for a sewing project like that, I kind of regret it.

Sippity Sup said...

You're Jane is not plain. Madame Rhubarb sees to that. GREG

Jean | DelightfulRepast.com said...

Thanks, Greg!

Angie Schneider said...

That looks amazing, Jean. I haven't had a rhubarb cake in a couple of years...time to grab some rhubarb and bake one.

Leanne said...

I love rhubarb and my husband HATES it - he actually describes it as "evil" which I think is quite funny and means that I get to eat it all if someone gives us some. Your not-coffee cake looks delicious and I'll keep it in mind for the next time we get a rhubarb donation. And btw you are under No Obligation to try to plough through 26 AtoZ posts on my blog - you'd be so exhausted you'd need more than one piece of cake to keep your strength up!

Jean | DelightfulRepast.com said...

Thank you, Angie. I'm going to pick up more rhubarb next week - my husband has decided he really likes it.

Jean | DelightfulRepast.com said...

Leanne, what does he hate about it? I bet he'd like it (such as in this cake!) if nobody told him it was there!

Jeanie said...

Looks delish. Never had rhubarb till a friend used some in a coffee cake and now I'm a fan!

ellen b said...

I had some gluten free rhubarb platz yesterday. I didn't make it, I just ate it. It was good. :) Your cake looks delicious.

Jean | DelightfulRepast.com said...

Thanks, Jeanie. I think people are surprised by rhubarb when they first try it!

Jean | DelightfulRepast.com said...

Ellen, thank you. And this cake could easily be made gluten-free.

Rhyming With Wine said...

Ooh this looks yummy Jean! I actually live in the famous Rhubarb Triangle in Yorkshire (UK) so we always have plenty of it to go at. I'll have to give this a try x #blogcrush

Jean | DelightfulRepast.com said...

Thanks, Dawn. Aye, a good Yorkshire lass! Would love to see Yorkshire again one day. (sigh)

handmade by amalia said...

Your Plain Jane of a cake looks wonderful, Jean. I'd love to give it a try but we hardly ever see rhubarb in the markets around here. I'll have to keep a sharp eye.
Amalia
xo

Jean | DelightfulRepast.com said...

Thank you, Amalia. And let me know if you spot it in the markets there!

Aletha Cress Oglesby said...

I don't bake often but this sounds intriguing; I definitely like the low sugar part. Thanks.

Jean | DelightfulRepast.com said...

Thank you, Aletha. I am definitely into low sugar!

Lorrie said...

I'm sitting here with a warm piece of your cake on a plate beside me. It's half gone already. My husband is eating a piece, as well. DELICIOUS! And I love that it's not super sweet. Definitely a keeper. Thanks, Jean!

FABBY'S LIVING said...


I love rhubarb and this looks amazing and low sugar too ! Thanks for the recipe and for your sweet comment.
Fabby

Jean | DelightfulRepast.com said...

Lorrie, thank you so much! I'm so glad you made it - and liked it AND told me about it!

Jean | DelightfulRepast.com said...

Thank you, Fabby. I definitely prefer low sugar - for health AND flavor.

Debbie-Dabble Blog and A Debbie-Dabble Christmas said...

Looks really yummy!!
Thanks so much for taking the time to stop by!!
Hugs,
Debbie

Jean | DelightfulRepast.com said...

Thank you, Debbie! My pleasure.

Pondside said...

I'm a rhubarb lover, so this sounds delicious to me! I had rhubarb at the old house and keep meaning to plant some here. For now I'll just buy it at the market!

Jean | DelightfulRepast.com said...

Pondside, rhubarb is something I've never grown. I think the idea occurs to me every year when it's too late, then when planting time comes I've forgotten!

JakiJellz said...

I've never been a huge fan of rhubarb but this does look delicious. Thanks so much for sharing with #TriumphantTales, hope to see you again on Tuesday.

Jean | DelightfulRepast.com said...

Thank you, Jaki! I think most people who aren't rhubarb fans simply haven't had it prepared in a way they like. You might be surprised! :-)

Lorrie said...

Hi Jean,
Just to let you know that I linked to your recipe on my blog. This cake is a keeper!

Cocoa and Lavender said...

Looks wonderful, Jean! It reminds me of my aunt’s rhubarb muffins!

Jean | DelightfulRepast.com said...

Lorrie, thanks so much. You just made my day.

Jean | DelightfulRepast.com said...

Thank you, David. I don't recall anyone in my family doing anything with rhubarb. Guess I have to be the one to start the family tradition!

Marilyn Miller said...

This sounds so good. I never liked rhubarb until the past couple years. Strange how our tastes change. I have been thinking about making a rhubarb syrup to use on ice cream and other desserts, plus maybe even pancakes or crepes.

Fran @ Gday Souffle said...

Sometimes I feel that rhubarb is a bit too sour for me, but when you add the brown butter to it,now you're talkin'!!

Musings of a tired mummy...zzz... said...

This looks tasty! I love rhubarb so want to give this recipe a try #triumphanttales

mimi rippee said...

I'm not much of a baker, but this looks like something I'd really enjoy!

Kitchen Riffs said...

Love rhubarb, and I'm starting to see locally-produced. So your timing is perfect! So is your recipe -- thanks.

Vintage Kitty said...

This looks yummy! We've tried planting rhubarb twice. About half of the plants have survived, but barely. Trying to figure out what rhubarb needs because I love it's tart flavor.

Lucy At Home Blog said...

Ooo I love rhubarb! Our neighbour grows it in her garden and she always lets us have some when she harvests it. Delicious! I've never tried a rhubarb cake, though - I usually go for crumble. We might have to have a try of this #blogcrush

Miz Helen said...

Congratulations!
Your post is featured on Full Plate Thursday and we have pinned it to our Features Board. Thanks so much for sharing with us and enjoy your new Red Plate.
Miz Helen

Zaa said...

OMG If these muffins are as fabulous as the name :" Humming Bird Muffins".( too sweet)..I'll be in muffin heaven ...I love to make muffins and our family often have ' muffin bake-offs... I think this recipe is a WINNER....Thanks for sharing... Hugs

Jann Olson said...

Oh yum! I just made something with brown butter frosting a couple weeks ago. It was so delish. This sounds yummy Jean! Thanks for sharing the recipe with the Garden Party.
hugs,
Jann

Jean | DelightfulRepast.com said...

Thanks, Marilyn. It IS funny how tastes change! That's why I think it's important to retry foods from time to time.

Jean | DelightfulRepast.com said...

I agree, Fran, a little brown sugar makes all the difference!

Jean | DelightfulRepast.com said...

Mimi, thanks. Even if you're "not much of a baker," you could manage this, it's really easy.

Jean | DelightfulRepast.com said...

John, thank you. I'm thinking we might start seeing some rhubarb-infused libations at Kitchen Riffs!

Jean | DelightfulRepast.com said...

Kitty, I can't help you there. I still haven't gotten around to trying rhubarb in the garden. I'm thinking maybe next year? I hope you figure it out!

Jean | DelightfulRepast.com said...

Lucy, I wish I had a neighbor growing rhubarb, since I can't seem to get my enthusiasm for gardening revived! Maybe next year.

Jean | DelightfulRepast.com said...

Miz Helen, thank you so much for featuring my recipe! Hope you're having a magnificent May!

Jean | DelightfulRepast.com said...

Zaa, I'd love to hear more about your family muffin bakeoffs!

Jean | DelightfulRepast.com said...

Thanks, Jann. I love brown butter frosting, too!

Jean | DelightfulRepast.com said...

Thank you, Tired Mummy! If you like rhubarb, you're sure to like the cake!

Lowcarb team member said...

I've always liked rhubarb, this looks a great recipe.

All the best Jan

Jean | DelightfulRepast.com said...

Thanks, Jan! Hope you'll try it soon. We love it!

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