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Rhubarb Stir Cake

Another week in my CSA and another bunch of rhubarb… what was I to do?  I already made pie and every recipe book pretty much told me to make a pie or jam.  I needed something different.  I needed…. I needed…. cake!  Luckily the wonderful naked chef, Jamie Oliver [1], rode to my rescue with his Rhubarb Stir Cake [2].  Doesn’t this look awesome?

That Jamie Oliver is some kind of genius. [3]

That Jamie Oliver is some kind of genius.

In case you’re wondering, I topped it with a bit of my blueberry/aronia berry/black mulberry preserve I made the other day (I usually put it on pancakes) and some powdered sugar.  I know, most people think “rhubarb and strawberry,” but it works really well with blueberries.  Now then… onto Jamie’s awesome recipe:

Ingredient Breakdown:

Instructions:

  1. Preheat your oven to 350°F.
  2. Grease and flour a 9×13 glass baking dish.
  3. In large bowl, cream together butter and brown sugar the best you can (it will be more a mush than a cream, due to how much sugar there is in relation to the butter).
  4. Beat in egg and vanilla.
  5. Sift together flour, baking soda and salt, then gradually stir in to butter mixture about a third at a time.
  6. Fold in yogurt and rhubarb.  NOTE: The batter will seem very thick, almost like cookie dough.  This is correct, don’t worry… this is how it is supposed to be!
  7. Spoon the batter into your prepared pan.
  8. Stir together the white sugar and spices, then sprinkle over batter.
  9. Bake for 40 minutes (checking every 5 min after 30), or until tester comes out clean.
  10. Sprinkle with a little bit of powdered sugar.
  11. Cut into squares when cool.  Eat.  Yum!!

That’s all… and it doesn’t taste a thing like Strawberry-Rhubarb pie!  I suggest that anyone who has a bunch of rhubarb laying around give this a shot… you won’t be disappointed!