by Donna Cain
O.K……I am always saying that our recipes are over the top delicious. I guess the truth of the matter is that I adore sweets and good food. There is something very special about homemade desserts. I grew up with my mom making delicious pies and cookies, and I cherish the childhood memories of the creative birthday cakes she use to make for my birthday parties.
My daughter April gave me a great magazine for Mother’s Day called the Coastal Table. I immediately decided to subscribe as the magazine is filled with great stories, pictures and recipes. I zoned in on the Rhubarb Country Cake, as we have fresh rhubarb growing in the garden at Brewster by the Sea.
This cake will easily take you from winter to spring with it’s light and airy texture and subtle bursts of rhubarb. The yogurt and whole wheat flour makes it healthier and the undertones of the lemon and spices create a wonderful dessert.
I decided to add a sauce and remembered recently visiting with our lovely U.S. rep Mike Murphy. He was telling us about a custard sauce his mom use to make and sure enough when I looked in our market today I found the mix that he recommended. It’s called Birds, is English in tradition and makes a delicious light custard that is perfect for serving with cakes.
The sauce is very easy to make by just adding milk and bringing to a boil on the stove.
- 1¼ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1¼ teaspoon ground ginger, divided
- 1¼ teaspoon ground cinnamon, divided
- ½ teaspoon salt
- 1 cup light brown sugar, divided
- 4 Tablespoons unsalted butter, at room temp
- ¼ cup sugar
- 2 large eggs, room temp
- zest from one lemon
- 1 cup plain or vanilla Greek yogurt
- 2 cups diced rhubarb, (about 2-3 big stalks)
- Preheat oven to 350. Line bottom of cake or spring form pan with parchment paper. Coat top of paper and sides with cooking spray or we like to melt butter and brush with a pastry brush. In a large bowl, combine flour, baking soda, 1 teaspoon ginger, 1 teaspoon cinnamon and salt. In a small bowl combine ¼ cup light brown sugar and remaining spices. Set aside. In a stand mixer fitted with a paddle attachment, cream together the butter and remaining ¾ cups light brown sugar and white sugar. Add eggs and lemon zest and mix until incorporated. Slowly add ⅓ of flour mixture, followed ½ yogurt. Add another ⅓ of flour mixture, followed by the remaining yogurt. Add remaining ⅓ flour mixture and mix until JUST COMBINED. Fold in the rhubarb. Pour batter evenly into prepared pan and sprinkle top of cake with the brown sugar mixture. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool to room temperature before slicing.
Happy Spring and Bon Appetit to all of our guests and readers. Byron and I are looking forward to another piece for our dessert tonight:) Thanks April and Matt for sharing such great recipe inspiration!