by thirschfeld
View
my 185 other recipes »
Photo by thirschfeld
A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand
2 1/4 cups
fresh rhubarb, 1/2 inch slices
Ask the
hotline about
this ingredient!
1 tablespoon
fresh ginger, grated
Ask the
hotline about
this ingredient!
1 cup
brown sugar
Ask the
hotline about
this ingredient!
1/4 cup
unsalted butter
Ask the
hotline about
this ingredient!
1/2 cup
thick cut rolled oats
Ask the
hotline about
this ingredient!
3/4 cups
boiling water
Ask the
hotline about
this ingredient!
1/4 cup
unsalted butter, 1/4 inch cubes
Ask the
hotline about
this ingredient!
1/2 teaspoon
vanilla
Ask the
hotline about
this ingredient!
1
large egg
Ask the
hotline about
this ingredient!
1/2 cup
brown sugar
Ask the
hotline about
this ingredient!
1/2 cup
sugar
Ask the
hotline about
this ingredient!
1 cup
unbleached all-purpose flour
Ask the
hotline about
this ingredient!
1 teaspoon
baking powder
Ask the
hotline about
this ingredient!
1/4 teaspoon
baking soda
Ask the
hotline about
this ingredient!
1/4 teaspoon
salt
Ask the
hotline about
this ingredient!
In a mixing bowl combine the oats with the boiling water. Add the1/4 cup of butter. Set aside to cool.
Ask the hotline about this step!Preheat the oven to 350 degrees. Gently melt the butter in a 10 inch cast iron skillet. Remove it from the heat. Spread the brown sugar evenly across the bottom. In a large bowl mix the ginger and rhubarb. Spread the rhubarb evenly across the brown sugar. Set aside.
Ask the hotline about this step!In the empty rhubarb bowl combine the flour, baking powder, baking soda and salt.
Ask the hotline about this step!To the cooled oatmeal add the egg, both sugars, and vanilla. Mix to combine. Add the dry ingredients to the wet and mix until combined.
Ask the hotline about this step!Spread the cake batter evenly across the top of the rhubarb. Place into the oven and bake for 30-40 minutes.
Ask the hotline about this step!Remove from the oven when done and let cool for 5 minutes before inverting onto a cake plate. Let cool for 20 minutes before slicing.
Ask the hotline about this step!I'm a little confused about steps 1 and 2 -- step 1 says to add the 1/4 cup of butter to the oats and hot water, while step 2 says to melt the butter in the skillet. The recipe only calls for 1/4 cup of butter, though. So, are you really supposed to add it to the oats? If so, how much do you melt in the skillet? Thanks!
I made this cake and it was a major hit. We enjoyed about half of it fresh, but the rest stayed really nicely in the fridge overnight. Great new addition to our repertoire. Thanks!!
I cut the butter and sugar by about 25% and it was still great. I used whole wheat pastry flour and a bit of wheat germ as well. I l got a couple of comments from the family about the 'crunchy' oatmeal but I loved it as is (the oats are not cooked at all and I used thick cut oats from my farmer which are really thick). Loved it and would make this again.
DOES ANYONE HAVE ANY SUGGESTIONS FOR FLIPPING A HEAVY CAST IRON PAN WITHOUT THE CONTENTS SLIDING OFF?
I came across your recipe while searching for something nice to do with rhubarb that does not involve strawberries (the season is over here in NJ). This looks wonderful. Do you think I could refrigerate this and serve it a day later? Or does it really need to be served fresh?
This is on my must-make list- as soon as we get some cooler weather for baking! Love the name as well. Thanks, Vivian, for that!
I finally got around to making this, and it's wonderful! I love the texture - so squidgy, like an English steamed pudding. And the ginger notes are wonderful.
Delicious. I finally made this last night, and love how easy it is to pop in the oven while getting on with dinner. I used a 10-inch non-stick pan, because I don't have a cast iron one, and it got a little scorched on the bottom. I guess cast iron diffuses the heat better. Anyway, it reminded me of the cake my mother used to make with garden-fresh rhubarb - except this was even better. Thanks for sharing!
I've now made this cake twice, each time to rave reviews. Instead of butter I use Earth Balance, which has a terrific buttery flavor and texture, and is made with healthy and non-hydrogenated oils. 1 TBSP has the same amount of fat as butter, but half the saturated fat, and zero cholesterol. As noted in my first comment, the cake was moist and light with a lovely crumb. I don't think you'd get that same result with oil.
I'd be concerned about oil instead of butter for the topping, because you're not going to get the same carmelization of the brown sugar and rhubarb with oil. I don't use olive oil much in baking because I personally find it has a distinctive flavor that I don't care for in sweets.
Made last night for a dinner invitation at a friend's house, and it received highest marks by all. Several people in attendance had hang-ups about rhubarb, and could not believe how delicious this dessert tasted. Rhubarb is one of the few things I grow, besides flowers, and it was such a delight to go out to the garden and pick a few stalks to add to this dessert. It was fun to cook in the skillet & came out perfectly. Tried not to think about the proportion of sugar, but a small piece was heavenly and not too decadent. For the question below about the butter substitute: I often substitute 1/2 or even 2/3rds high quality olive oil for butter in recipes and rarely find that anyone notices the difference, even me. I did not try this yet for this recipe, but recommend a try.
Can you suggest a satisfactory way for making this recipe with less butter?
I am not sure you will reduce the fat but might reduce the over all saturated fat by switching the butter used in the cake to a non-hydrogenated shortening or you could sub a non flavored oil like safflower but it will definitely change the texture of the cake. For the topping you might try 50/50 butter and vegetable oil. These are just ideas, I haven't tested them, so if you test it let me know how it goes.
Thank you all for making my recipe. I am so glad you liked it.
I made this for dessert on Mothers Day after Indian buffet brunch. Its ab fab - the flavors meld together beautifully, the rhubarb keeps it from being too sweet, and the crumb of the cake is moist and light (and I used whole wheat flour instead of white). I also used quick steel cut oats instead of the rolled and they gave the cake a little nutty flavor and some extra texture. thanks for the recipe!
I made it for Mother's Day too! Took it to a party and everyone loved it!
Can't wait to try this! Rhubarb is my favourite dessert fruit, and I love it completely unadulterated by strawberries, apples, etc. It'll be another week or two before rhubarb hits the markets here in Montreal, but this is what I'm making the moment it does!
I was planning on adding fresh ginger to my next rhubarb experiment. Your "downside-up" cake looks like a nice way to give this a try.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Never mind my previous post. I see there is also another 1/4 cup of butter called for with the rhubarb. Sorry!