This moist and delicious Country Rhubarb Cake melts in your mouth!

3 cups all-purpose flour, more for work surface
1/4 teaspoon salt
1 to 1 and 1/4 cup granulated sugar
1/2 teaspoon baking soda
1 stick (4 ounces) butter, cut into pieces, at cool room temperature
2 eggs
1/2 cup buttermilk
1 1/2 pounds (about 8 stalks) rhubarb, thinly sliced
Softly whipped cream, for serving

1. Heat oven to 350 degrees. In a bowl, sift flour, salt, 3 tablespoons sugar and the baking soda together. With fingers, rub in butter until mixture is sandy. Beat 1 egg and add to flour mixture. Add buttermilk and blend, then turn out onto a floured surface and knead briefly until the dough comes together. It will be quite stiff and sticky. Divide in two. Roll out each piece to fit a 9-inch round baking dish. Line bottom of pan with one round, pinching together any tears.

2. Cover dough with rhubarb and sprinkle rhubarb evenly with the remaining sugar. Place second pastry round on top and pinch edges together. Pinch together any holes. Beat remaining egg with 1 teaspoon water and brush it on dough.

3. Place a baking sheet in oven to catch drips, and place baking dish on it. Bake until crust is golden, about 1 hour. If the crust browns too soon, cover the cake with a piece of aluminum foil and continue baking. Serve warm, with whipped cream on each serving.

Serves 8

(adapted from The Wednesday Chef)

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Filed under: Dessert

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