Recipe of the week
The perfect use for rhubarb
Whenever spring’s rhubarb arrives in her California yard, baking blogger Jackie Bruchez turns to a recipe she learned from her husband’s French grandmother, said Chris Ross in The San Diego Union-Tribune. It’s a reader favorite on Bruchez’s website, TheSeasideBaker, and it’s also featured in her new cookbook, Page Street Publishing’s Decadent Fruit Desserts.
Quick rhubarb cake with crème anglaise
3 large eggs
²⁄³ cup plus 5 tbsp granulated sugar
3 tbsp unsalted butter, melted
2 tbsp milk or buttermilk
2 tsp vanilla extract
1 cup plus 2 tbsp all-purpose flour
¾ tsp baking powder
¼ tsp salt
2 cups rhubarb, diced
½ cup milk
½ cup heavy whipping cream
3 large egg yolks
• Preheat oven to 350. Grease and flour an 8- or 9-inch cake pan. In a bowl, beat eggs and ²⁄³ cup sugar about 3 minutes. Beat in butter, milk, and 1 tsp vanilla. Stir in flour, baking powder, and salt. Pour batter into pan. Spread rhubarb on top and sprinkle with 2 tbsp sugar. Bake 30 minutes.
• Meanwhile, combine milk and cream in a heavy-bottomed saucepan. Over medium-high heat, bring to a simmer, then remove from heat. In a bowl, whisk egg yolks and 3 tbsp sugar until mixture is pale. Temper yolk mixture by whisking in small amounts of hot milk mixture, until fully combined.
• Return custard to saucepan. Stir over low heat until custard thickens, about 5 minutes. Remove from heat and stir in 1 tsp vanilla. Strain through a fine-mesh sieve into a bowl, then cover and chill. When cake is ready, cut it for serving and drizzle sauce over each slice. ■