May 31, 2011 29
Rhubarb is one of the foods that I can eat every day once their season arrives. And it seems like all of our family is sitting on a rhubarb diet. Ivanka in enjoying her daily rhubarb drink, Stano’s asking for more rhubarb cordial, my Mom is making a rhubarb crumble, and I have three different rhubarb cakes plus preserves in my plan. We’re a kind of a rhubarb family, aren’t we! :) Maybe this is just an effect of rhubarb being the first spring fruit plant that can be eaten as a fruit. I guess most of you are already enjoying fresh strawberries and other gifts of summer, but here up North, we’re still stuck in the rhubarb season (imported strawberries don’t count). And I love it! The tart stalks that turn so tender when baked or simmered, the bold play of green and red colour that turn amber and translucent when heated, the glossy skins and the firm, watery flesh. Oh, rhubarb!
This cake, topped with streusel, is my attempt to recreate the most common Latvian rhubarb cake - a simple, lovely, habitual cake. I’ve compared about half a dozen recipes (that sometimes were pretty controversial) and compiled them into one recipe with my own amendments included. First, I used 1/4 whole wheat flour, as I frequently do these days. It’s healthier, it gives extra taste, it provides pleasant moistness. Second, I used a mix of white and brown sugar for the filling, and I think I could have used brown sugar only. The original recipes called for plain sugar of course, but I thought brown sugar was a better match for the tart rhubarb. Third, I incorporated a little starch into the filling, just to prevent it from leaking. And that’s it. I thought of playing with walnuts in the streusel, but then I decided to keep it simple and traditional. Sometimes I succeed in holding back from too much tweaking ;-)
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