Breakfast, Cakes, Desserts

Rhubarb Pudding Cake

13392202_1284363758258385_184522438376653671_oWell, it’s been nearly four months since Lauren and Virginia took the restaurant off our hands. There are a few things I miss, including bottomless cups of coffee, the camaraderie of hard work alongside some of my favourite people, and a daily slice of bacon stolen straight from the pan. But perhaps the thing I miss the most is the challenge of coming up with daily specials, made with local ingredients as they come into season.

Along with that slight sense of loss and a mild identity crisis has come something beautiful: the time to slow down. The time to return to my home kitchen and play. The time to really step back and see all of the amazing things my friends are creating in the Annapolis Valley. The time for rediscovering all the things I used to love and gradually set aside, like music and gardening. And time to connect with some of my favourite people.

This recipe comes from Margie Lamb of Meadowbrook Meat Market, one of those people I’ve been fortunate enough to spend a little time with recently. I admire Margie for her sense of humour, her work ethic, her encouragement and loving nature. I admire her strength and resilience, and also her Rhubarb Pudding Cake.

Rhubarb Pudding Cake

1/4 cup Butter, cubed
1/2 Cup Brown Sugar
4 cups chopped Rhubarb

1 1/2 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Butter, softened
1 cup White Sugar
3 Eggs
1/4 teaspoon Almond Extract
1/2 teaspoon Vanilla
3/4 cup Milk

Preheat the oven to 350°. Sprinkle the cubed butter and brown sugar over the bottom of a 9 inch cast iron pan or an 8×8 baking pan and place in the oven. When the butter has melted, add the rhubarb and give it a good stir to combine. Place back in the oven while you make the cake batter.

Whisk the flour, baking powder and salt in a medium bowl. In a large bowl or in a mixer, cream the butter with the sugar. Add the eggs, almond extract and vanilla, beating well. Add the flour mixture and milk, and beat until just combined. Gently spoon the cake batter over the rhubarb mixture in the pan, and return to the oven. Bake 35-40 minutes, until a cake tester or toothpick inserted comes out clean. Serve with love and piles of whipped cream.