Rhubarb Bread Crumb Cake

recipe picture

Rhubarb Bread Crumb Cake

Photo by Rocky Luten
  • Prep time
    half-hour
  • Cook supper time
    1 hour
  • Makes
    1 cake
Author Notes

Spring is the time of year of the extensive pinkening in my kitchen. When, bored stiff with a iciness of saved apples and fleetingly goal correct citrus shipped in from a long way-off, there’s at closing some unique draw to bake into truffles. Enter: rhubarb. To this level, I’ve steeped rhubarb in vodka for an fully new form of Cosmopolitan, I’ve made rapid candy-tart sauces, and I’ve adapted the apple cake from my cookbook, Secrets of Mammoth 2nd Meals, to accommodate the pucker of spring’s stalky cleave.

This isn’t an architectural cake—it’s gentle and moist and virtually, but now no longer rather, like a cobbler, so it is probably going you’ll perhaps perhaps even must relish it in a bowl. But basically the most signature element of this dessert is the cinnamon-toasty flavor that comes from bread crumbs. 

Here’s a extensive formula to exhaust up all those ends of artisanal bread loaves that it is probably going you’ll perhaps perhaps now no longer have gotten round to eating. Here’s how I domesticate my possess bread crumb garden. If I take into legend the tip of a loaf has been sitting round longer than just a few days, I slash it into thick slices and lay it on a sheet pan. Then I neglect about it for another day or two. I fracture the weak slices into shards and pulverize them in a food processor or high-lunge blender. Even supposing some recipes are only with milder bread crumbs, this one is extensive with rye bread or brown levain—it’s all persona building. Once the bread is floor, I wait on it in an airtight container in the freezer if I’m now no longer going to exhaust it real away.  —Sara Dickerman

  • Test Kitchen-Accepted

Substances

  • 10 tablespoons

    unsalted butter (1 stick, plus 2 tablespoons), melted and cooled to lukewarm, plus extra un-melted butter for greasing the pan


  • 1 cup

    unseasoned bread crumbs, finely floor, ideally home made


  • 2 teaspoons

    floor cinnamon


  • 1/4 teaspoon

    floor clove


  • 2 teaspoons

    baking powder


  • 2 tablespoons

    all-motive flour


  • 1/4 cup

    almond flour (or finely floor almonds)


  • 1/2 teaspoon

    stunning sea salt


  • 3

    big eggs, at room temperature


  • 1 cup

    sugar


  • 3/4 cup

    brown sugar, firmly packed


  • 1 teaspoon

    vanilla extract


  • 1 teaspoon

    grated unique ginger


  • 1 cup

    cream (2 tablespoons for the batter, plus the last cream to whip and support)


  • 3 cups

    rhubarb, gash into half of-trot dice

Instructions
  1. Preheat the oven to 350°F. Butter a 9-trot springform pan, then scoop about 2 tablespoons of the bread crumbs into the pan and swirl and pat to coat the interior.
  2. In a puny bowl, lag the cinnamon, cloves, baking powder, flours, and salt.
  3. The exhaust of a stand mixer fitted with the waddle attachment or a handheld mixer (and a gigantic bowl), beat the eggs and white and brown sugars unless creamy, thick, and faded yellow, about 5 minutes. On medium lunge, beat in the melted and cooled butter, ginger, and 2 tablespoons of cream; mix unless effectively included. Working with a silicone spatula or a picket spoon, saunter in the flour combination correct unless rather streaky. Fold in the last bread crumbs, then the rhubarb. Transfer the batter to the ready pan.
  4. Bake unless a paring knife inserted into the cake comes out with about a moist crumbs hooked up, about 55-60 minutes. (If the cake is browning on the sides before it is miles decided, duvet it with aluminum foil.) Let the cake sit for 10 minutes, then get rid of the ring. Let frosty to warmth or room temperature before serving. Whip the cream softly and support alongside the cake.

Sara Dickerman is the creator of Bon Appetit: The Meals Lover’s Cleanse and Dried and Fair, and her new e-book The Secret of Mammoth 2nd Meals.


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