This cake is a smart and delicious way to use all the rhubarb come late spring, when your plants are sending up lots of stalks. The tart rhubarb will gently meld with the sweet batter and form a pudding-like consistency. To tame the sour flavor of rhubarb, before dicing the stalks, soak them in a gallon of cold water for 20 minutes; rinse and proceed. Serve this cake with apour of heavy cream over the top.
- 1/3 cup lard, softened, plus more for greasing the pan
- 4 cups chopped fresh rhubarb
- 1 2/3 cups sugar
- 3/4 cup water
- 1 cup all-purpose unbleached flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 2/3 cup milk
- 1/2 teaspoon vanilla extract
Preheat the oven to 350°F. Grease a 9-inch cake pan with lard and set aside.
In a medium saucepan, combine the rhubarb, 1 cup sugar, and the water. Heat over medium-high heat until boiling; reduce the heat to low and simmer, stirring frequently, until the rhubarb is tender, about 20 minutes. Remove from the heat and keep warm until needed.
In a large bowl, sift together the flour, baking powder, and salt. In a separate bowl, using an electric mixer on low speed, cream together the lard and the remaining 2/3 cup sugar; add the egg and beat until light. In a small bowl, combine the milk and vanilla. Alternately add the flour mixture and the milk mixture to the creamed mixture, stirring until smooth after each addition.
Pour the batter into the prepared pan. Spoon the rhubarb mixture carefully over the batter in the pan.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
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Source: Lard the editors of Grit Magazine
Submitted By: b smith
Rhubarb Pudding Cake