Bebop-a-rebop rhubarb pie.
I’m just not that into pie (unless it’s a warm slice of Oregon marion berry pie). I am also an indifferent strawberry consumer. I’ll eat them if they are in front of me (and covered in chocolate), but I will never choose strawberries over another fruit, and I avoid anything strawberry flavored. No strawberry-rhubarb pie here, please.
James says: Rhubarb is expensive.
Instead of going with the traditional pie, I decided to try out a recent recipe for Country Rhubarb Cake that was part of a New York Times article on Ireland’s culinary heritage. Recipe here, article here.
The recipe definitely needs more buttermilk than is called for in order to make the cake-like dough hold together. Wanting to avoid making this at all resemble a pie, I slightly changed the last step. Instead of using a round baking dish and rolling out the dough to line the bottom of the dish, I pressed half of the dough into a small rectangular pan, poured on the rhubarb chunks and plenty of sugar, and pressed the remaining dough on top to form a layer cake.
A slice with homemade vanilla whipped cream:
The best cake that I have ever made. Obviously: