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random musings of a crazy cat lady

Friday, May 20, 2011

Rhubarb Extravaganza, Part 2: Old Biddy Rhubarb Cake

The rhubarb fest continues. I bought 2 more bunches of rhubarb on the way back from the airport. Tonight I made a rhubarb coffee cake that I found at I'm changing the name, though. The style of cake, although not common in modern American recipes, is well known to me since it is identical to the world-famous Mama Biddy Apple cake = thick cake batter + lots of chopped apples + streusel. My mom used to make it, or had me make it, when she had a lot of apples that she needed to get rid of.

Old Biddy Ruhubarb Cake

* 1 cups white sugar
* 1/4 cup brown sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups all-purpose flour
* 2 eggs, beaten
* 1 cup sour cream
* 4 cups diced rhubarb
* 1 tsp vanilla

* 1 cup brown sugar
* 1/4 cup butter, softened
* 1/4 cup all-purpose flour


1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup brown sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon (optional).
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

The recipe was easy to make and baked up exactly as described. I forgot the cinnamon, unfortunately, but it was fine without it. Anyway, it was a moist, almost gooey coffee cake style cake, but wasn't too rich. In taste and in spirit it was very similar to Mama Biddy's Apple Cake. I took it into work, where the grad students polished it off.
Next up: strawberry rhubarb crumble recipe from the new Ithaca Farmers' Market Cookbook.

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