You cannot depend on your eyes when your imagination is out of focus. ~ Mark Twain
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We had a pretty practically perfect day for Mother’s Day this year… clear blue skies, no wind, no bugs, perfect temps… and our granddaughter made a very cool print for each grandma… and a plant from our grandson. A nice day was had by all.
RECIPE OF THE WEEK
Rhubarb and almonds are two of my favorite foods, so when I saw them together in this recipe from Bon Appetit I knew I had to try it. Our grandson came in when it was fresh out of the oven and the smell was, in his words… ‘AMAZING’!
RHUBARB ALMOND CAKE
- 1 cup unsalted butter, room temperature, plus more for pan
- 3/4 cup plus 3 tablespoons sugar, plus more for pan
- 1 pound rhubarb stalks, trimmed
- 1 1/4 cups flour
- 3/4 cup blanched almonds
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup plain Greek yogurt or sour cream
- One 11 x 8-inch tart pan or one 9-inch round pan with removable bottom
Preheat oven to 350 degrees F. Butter pan and sprinkle with sugar, tapping out excess.
Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake, cut to fit the shape of the pan. Chop remaining rhubarb in 1/2″ pieces.
Pulse flour, almonds, baking powder and salt in a food processor until almonds are finely ground. (Texture should be sandy.)
Place 1 cup butter and 3/4 cup sugar in a large bowl. Add vanilla extract. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend the first egg before adding the second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of the bowl as needed, just to combine. (Batter will be thick.) Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top. Sprinkle with remaining 3 tablespoons sugar.
Place pan on a large rimmed baking sheet and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70-80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
