Rhubarb Cake with Whiskey Cream

Well, what else would a rhubarb crazy family have for dessert?

1/2 cup butter, softened
1 1/2 cups white sugar
1 egg
1 t vanilla extract
2 cups plus 1 T flour, divided
1 t baking soda
1/4 t salt
1 cup buttermilk
3-4 cups rhubarb, chopped

Streusel Topping
1 cup packed brown sugar
1/4 cup butter
1 t ground cinnamon

In a large bowl, cream together butter and sugar. Beat in egg and vanilla.  

In another large bowl, sift together 2 cups flour, soda and salt. Add sifted ingredients alternately with buttermilk to creamed mixture. Toss rhubarb with 1 T flour and fold into batter.

Preheat oven to 350°. Butter a 9 x 13" baking pan.

Spoon batter into prepared pan, smoothing the surface with a spatula. 

In a small bowl, blend together brown sugar, butter and cinnamon; sprinkle evenly over batter.  

Bake 40-45 minutes or til a toothpick inserted in the center comes out clean.

Serve warm topped with whiskey cream.

Whiskey Cream
1 cup heavy cream
2 T powdered sugar
1 T whiskey
1/2 t vanilla
pinch cinnamon

In a large bowl, blend cream ingredients with a mixer til stiff peaks form. Cover tightly and refrigerate til ready to serve.http://media-files.gather.com/images/d90/d712/d744/d224/d96/f3/full.jpg

Comments

Post a Comment

Popular posts from this blog

~Big Al's~ Subs

Image
 I was inspired by this article from my sister Rob, who explains who Big Al is and what he has meant to legions of hungry people in a small town: http://www.gather.com/viewArticle.jsp?articleId=281474977272353&nav=Namespace What makes Big Al's subs better than any others that I have tried are the buns. He uses the same dough recipe as he does for the pizza. This is what I have tried to recreate here. I also made the sub sauce, which is near world famous. I don't think anyone who orders a sub from Big Al's does not also get a side of the sauce. (Well, other than me, but Matt likes it, so of course I had to make it). This is my version of the Big Al's Special complete with sub sauce. Homemade Sub Buns (recipe follows) Capicola Genoa Salami Provolone Cheese Lettuce, tomato and onion Pepperoncini (optional. They aren't authentic to an Al's) Al's Sub Sauce (recipe follows) Homemade Sub Buns I use this pizza dough recipe, which I really like:
Read more

Magic Cookie Bars Recipe

Image
One of my favorite cookie bars of all! 1/2 cup butter, melted 1 1/2 cups vanilla wafer crumbs 1 (14 ounce) can sweetened condensed Milk 2 cups semisweet chocolate chips 1 1/3 cups flaked sweetened coconut 1 cup chopped walnuts Preheat oven to 350°. Coat 13x9" baking pan with non stick cooking spray. Combine vanilla wafer crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a spatula. Bake 25 minutes or til lightly browned. Cool. Cut into bars.
Read more

Mario Batali's Pasta with Roasted Cauliflower

Image
This pasta was absolutely fantastic! 1/2 head cauliflower, broken into florets olive oil, divided salt and freshly ground black pepper 3 garlic cloves, minced 2 anchovies 1 small (14.5 oz) can diced tomatoes 2 cups hot cooked pasta (I used cavatappi) 1/4 cup freshly grated Parmesan chopped fresh parsley leaves pinch saffron 1 T pine nuts, lightly toasted Preheat oven to 350°. Place cauliflower on a large baking pan and drizzle with a little olive oil and sprinkle generously with salt and pepper. Roast for about 15-20 minutes or til lightly golden. Remove and set aside. In a large saucepan, heat oil over medium heat. Cook garlic for a few seconds; mix in anchovies, tomato and garlic. Stir til the anchovies dissolve, about 5 minutes. Toss hot pasta with cauliflower, anchovie mixture, parsley, Parmesan, parsley and saffron. Taste and adjust as desired. Stir in pine nuts and serve immediately. I served the pasta with grilled Texas toast.
Read more