1 year ago

Eatdrink #65 May/June 2017

The LOCAL food and drink magazine serving London, Stratford & Southwestern Ontario since 2007

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58 | May/June 2017 Lunar Rhubarb Cake Serves 12 This cake, by Canadian food icon Elizabeth Baird, is ridiculously simple and tasty. Because she’s the pro, here’s Elizabeth’s take on it: Rhubarb is the universal Canadian fruit, growing as it does in Canada’s north, south, east, and west. And yes, it is a vegetable, but in most Canadian kitchens, it’s treated like a fruit. Many years ago I was working on an article for Canadian Living magazine with home economist Sandy Hall. Wyn Hall, her mother-in-law, gave us her recipe for Rhubarb Cake to include in the article. It was a winner — a no-fail butter cake, with chopped rhubarb in the batter and a sugarcinnamon crumble topping that baked into a crusty crater-like surface. As soon as Sandy and I took it out of the oven, its moonscape top inspired us to rename the cake “Lunar Rhubarb Cake.” A number of these ingredients need to be at room temperature when you make the cake, so take them out of the refrigerator well before you start baking. |@eatdrinkmag CAKE ½ cup (113 g) unsalted butter, room temperature 1½ cups (300 g) white sugar 1 egg, room temperature 1 tsp (5 mL) vanilla extract 2 cups (300 g) all-purpose flour 1 tsp (6 g) baking soda ½ tsp (1.5 g) salt 2 cups (500 mL) rhubarb, cut in ½-inch (1 cm) pieces (about 4 large stalks; see note) 1 cup (250 mL) buttermilk, room temperature TOPPING 1 cup (213 g) lightly packed brown sugar 2 tsp (4 g) ground cinnamon ¼ cup (57 g) unsalted butter, cubed and at room temperature FOR SERVING Vanilla ice cream NOTE: You can increase the rhubarb by another ½ cup (about 70 g) if you like. The cake will work with other fruits — apricots, plums, raspberries, and wild blueberries — but rhubarb is the best. If using frozen rhubarb, measure it while still frozen and let thaw completely. Drain in a colander, but do not press liquid out.

The LOCAL Food & Drink Magazine Line the bottom and sides of a 9 × 13 inch (23 × 33 cm) cake pan with parchment paper, or use soft butter to grease the pan; set aside. Preheat the oven to 350°F (180°C). In a large bo w l, beat together the butter and white sugar until smooth, light, and creamy, about 3 to 4 minutes. Scrape down the bowl once or twice during this process. Beat in the egg and vanilla and make sure all the ingredients are combined. In a separate bowl, whisk together the flour, baking soda, and salt. Scoop out 2 Tbsp of this mixture and toss with the rhubarb, then set the rhubarb aside. Mix the dry ingredients into the butter mixture in three parts, alternating with the buttermilk in two parts. Sprinkle the rhubarb mixture over the batter and fold in. Scrape into the prepared pan and smooth the surface. For the topping, add the brown sugar and cinnamon to a medium bowl and mash together using a fork. Add the butter and blend together until crumbly. Sprinkle evenly over the batter. Bake in the centre of the oven until the fragrance from the oven overwhelms hangers-on in the kitchen and the surface is crusty and golden brown with pink lumps here and there. A toothpick inserted into the centre should come out clean. This takes about 45 minutes. Let cool slightly. Enjoy warm with scoops of vanilla ice cream. If making ahead, let cool completely. Double wrap in plastic food wrap and freeze for up to 2 weeks. 100% Local — from Our Farmers to Your Table Hormone & Drug-Free Ontario Beef, Pork, Bison, Lamb & Chicken THE VILLAGE MEAT SHOP LOCAL - NATURAL - QUALITY WE ARE YOUR LONDON OUTLET FOR • Metzger Meat Products • Lena’s Lamb • Blanbrook Bison Farm • Little Sisters Chicken • Glengyle Farm Organics Western Fair Farmers’ & Artisans’ Market: Saturdays, 8am–3pm 226-376-6328 • Monday, June 5, 2017 11:30 – 1:30 @ budweIser gardens Join us for a showcase of some of London’s best restaurants and catering companies and their Signature dishes! Check out for a complete list of restaurants and caterers. Tickets only $20 available at: all Finch Auto Group dealerships, Budweiser Gardens box office, online at or call (519) 652-9437 All proceeds support local programs and services for people with Parkinson’s. in partnership with Mendes Law Firm