I think this is my favorite picture of the Spring so far!
the glorious hue of fresh Rhubarb Syrup! – useful in a cocktail?
One of the things I marvel at during these months of the growing season is the glorious hue to be seen in the many fruits of the garden. Last year I oogled over my Rose Petal Syrup – http://www.kitchen-inspirational.com/2013/06/05/harvesting-rose-petals-for-syrup-and-ice-cream/ for weeks. Today, it is the glorious hues of fresh-picked Rhubarb and it’s syrup!
Yesterday, we made a little trip out to Melick’s Farm in Oldwick to scoff up some extra Rhubarb – my little crop wasn’t enough!
Here is the uber-social Winston, resident pot-belly Pig that we visited there:
I am told that Winston used to be a house pet but has come to them, happily, to reside at the Farm Stand! Honestly, he is so cute and wags his tail when you call his name! Adorable!
I’ve been very homesick for baking over the past week and so I am indulging in a couple of ingredients I’m presently obsessing over – namely, Rhubarb and Ginger. My daughter is off to visit friends in Stone Harbor, NJ this morning and I’m sending her off with this cake.
Working off my Christmas Morning Cake recipe http://www.kitchen-inspirational.com/2013/12/25/christmas-morning-cake-the-raspberry-cinnamon-streusel-coffee-cake/– I am adapting it for this tangy-tasty combo – Rhubarb and Ginger.
THE RHUBARB AND GINGER MORNING (or Anytime) CAKE – adapted from The Christmas Morning Cake (and originally from Saveur)-
fresh-picked Rhubarb stalks from Melick’s in Oldwick
prepare the Rhubarb:
1 pound fresh rhubarb stalks, washed and ends trimmed
2/3 cup super fine sugar
water to cover
pinch salt
one squirt fresh lemon juice Cut stalks into 1 1/2″ pieces. Place in a small heavy saucepan. Add the superfine sugar, salt, lemon juice and add water just to cover. Bring to a simmer and reduce heat to low. Cook, covered for 10 minutes. Remove pan from heat and allow to cool. Strain the rhubarb.
Make the cake:
TOPPING:
8 tblsp unsalted butter melted, cooled
1/4 cup sugar
6 tblsp dark brown sugar
2 tblsp ground cinnamon
1/2 tsp salt
1 1/2 cups flour
In a small bowl, combine 1 stick melted unsalted butter, sugar, brown sugar, cinnamon and salt. Add flour and mix with a fork until it forms crumbles. Chill.
FILLING: 1/4 cup minced crystalized ginger * see alternate http://www.kitchen-inspirational.com/2014/05/25/rhubarb-compote-sliced-strawberries-pichet-ong/
1 tsp grated fresh ginger root
1 recipe cooked Rhubarb as above – yield should be about 1 cup
1 1/2 tsp dark brown sugar
2 tsp sugar
1 1/2 tsp ground cinnamon
In a small bowl combine all ingredients lightly with a fork. Set aside.
CAKE BATTER:
8 tlbsp unsalted butter, melted and cooled
2 1/4 cups all purpose flour
1 cup sugar
1 tsp salt
2 1/2 tsp baking powder
zest of 1/2 lemon
1 cup whole milk
6 tblsp sour cream
2 1/4 tsp vanilla extract
2 tsp almond extract
2 eggs
Preheat oven to 325F. Butter and lightly flour an 8″ Springform pan. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set aside. In a separate bowl, whisk together the eggs, milk, sour cream, vanilla and almond extracts and the remaining 8 tblsp unsalted butter. Blend well. Pour wet ingredients into dry and mix well with a wooden spoon. Pour half the batter into the prepared pan. Smooth with an offset spatula. Dollop the filling mixture around the cake, trying to evenly distribute. Then, smooth as well as you can with an offset spatula. Pour over remaining batter and smooth. Top with crumble mixture. Bake for 1- 1 1/4 hours or until a toothpick inserted into center comes out clean. Remove from the oven and cool. Run a knife around the edge of pan and remove springform pan. Serve with a dollop of creme fraiche or a scoop of your favorite ice-cream.
A vintage article from the NYT: http://www.nytimes.com/2004/06/02/dining/puckering-up-for-rhubarb-s-tart-kiss.html
Rhubarb purée – not the prettiest!
this cake is going in the car soon – I won’t be able to show final photos until later!
I will be off to Union Square and NYBG later today to hear a reading of Edna St. Vincent Millay’s poetry – a glorious day for me! Will keep you “posted”…………..
“She digs in her garden
With a shovel and a spoon
She weeds her lazy lettuce
By the light of the moon…
Her lawn looks like a meadow
And if she mows the place
She leaves the clover standing
And the Queen Anne’s Lace!”
from Portrait by a Neighbor, Edna St. Vincent Millay