moosewood - rhubarb cake

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* Exported from MasterCook *

 

Erma Mabel's Rhubarb Cake

 

Recipe By :Vegetable Kingdom Inc: The Moosewood Restaurant

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter -- at room temperature

1 cup sugar

3 large eggs

1 1/2 cups unbleached all-purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1 teaspoon pure vanilla extract

2 1/2 cups chopped rhubarb -- see tip

(about 4 stalks; cut into 3/4- to 1-inch pieces)

 

PREHEAT THE OVEN to 350 degrees F. Butter the baking dish and lightly dust it

with flour.

 

WITH AN ELECTRIC mixer, cream the butter and sugar until light. Add the eggs one

at a time, beating well after each addition. In a separate bowl, sift together

the flour, baking powder, and salt. Combine the milk and vanilla in a small bowl

or cup. Alternate adding the dry and the wet ingredients to the butter mixture,

beating well after each addition.

 

SPREAD ABOUT 2/3 of the batter into the prepared pan. Sprinkle it with all of

the rhubarb pieces. Top with the rest of the batter, spreading it as evenly as

possible but with a light touch-try not to push the rhubarb pieces into the

bottom layer of batter. Bake for 35 to 40 minutes, until a knife inserted into

the center comes out clean and the cake is golden brown.

 

VARIATION: Replace the rhubarb with 2 1/2 cups of fresh blackberries.

 

Serves: 8. Preparation Time: 30 minutes. Baking Time: 35 to 40 minutes.

Equipment: 7x11-inch nonreactive baking dish, electric mixer

 

TIP - RHUBARB is one of those welcome, reliable, carefree perennials that herald

the spring in gardens throughout the whole eastern United States, and out West,

too. The beautiful ruby stalks make great pies, cakes, and sauces. They cook up

soft and have a tangy fruit flavor, Thankfuly, rhubarb stalks are available

seasonally in markets everywhere. The leaves of the plant are always discarded

because they are inedible and poisonous.

 

©1997, by Vegetable Kingdom Inc., reprinted with the permission of Clarkson N.

Potter from Moosewood Restaurant Book of Desserts; 2001-07-24 veg-recipes

 

Source:

" Moosewood Restaurant Book of Desserts "

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Per Serving (excluding unknown items): 318 Calories; 14g Fat (38.2% calories

from fat); 5g Protein; 45g Carbohydrate; 1g Dietary Fiber; 103mg Cholesterol;

397mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat

Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : Here is a recipe that originated many generations ago in the hills and

hollows of north central West Virginia. It made its way to Ithaca, New York, and

onto the Moosewood menu via Erma Mabel's granddaughter, Lisa Wichman, and great

granddaughter, Robin Wichman-both dessert chefs at the restaurant.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1248 0

 

 

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