Country Rhubarb Cake

This variation on the classic Irish apple cake has a top and bottom crust made from
a biscuitlike dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler.

For cake
1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring
1 cup packed light brown sugar
2 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 cup plus 2 tablespoons granulated sugar
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/3 cup whole milk
2 large eggs (1 separated)
For whiskey cream
1 cup chilled heavy cream
2 tablespoons confectioners sugar
1 tablespoon whiskey (preferably Irish)
1/2 teaspoon vanilla

Make cake:
Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or
ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.  Toss rhubarb with brown sugar in a bowl until coated.

Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.

Transfer half of dough to chilled pie plate and pat out over bottom and halfway up
side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a
tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat
egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle
remaining 2 tablespoons granulated sugar over top.

Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer
to a rack to cool, about 30 minutes.

Make whiskey cream:
Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric
mixer until it forms stiff peaks. Serve cake warm or at room temperature with whiskey cream.

Cooks’ note: Cake can be made 4 hours ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Reheat if desired.


Source: www.gourmet.com,  Photo by Mikkel Vang