irish country rhubarb cake with whiskey cream
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You just have to love the Irish, right? I have a lot of rhubarb in the yard and can't wait to try this. Posted for Culinary Quest 2015.
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yield
8 serving(s)
prep time
30 Min
cook time
55 Min
method
Bake
Ingredients For irish country rhubarb cake with whiskey cream
- CAKE:
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1 lbfresh rhubarb stalks, cut into 1/2-inch pieces or 3 cups frozen rhubarb, thawed after measuring
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1 cpacked light brown sugar
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2 ccake flour (not self-rising), sifted
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3/4 tspbaking powder
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1 tspgranulated sugar
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1/2 cgranulated sugar
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1 stickcold unsalted butter, cut into 1/2-inch cubes
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1/3 cwhole milk
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1 lgegg, whole
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1 lgegg, separated
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caster sugar to dust
- WHISKEY CREAM:
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1 cchilled heavy cream
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2 Tbspconfectioners' sugar
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1 Tbspirish whiskey
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1/2 tspvanilla extract
How To Make irish country rhubarb cake with whiskey cream
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1CAKE: Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.
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2Toss rhubarb with brown sugar in a bowl until coated.
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3Whisk together flour, baking powder, and granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
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4Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.
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5Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top.
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6Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle granulated sugar over top.
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7Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.
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8Whiskey Cream: Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.
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9Serve cake warm or at room temperature with whiskey cream. Note: Cake can be made 4 hours ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Reheat if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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