Rhubarb And Blackberry Snack Cake Recipe

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Rhubarb and Blackberry Snack Cake

Recipe Summary

Yield: Makes one 13 3/4-by-4 1/4-inch cake

Ingredients

Ingredient Checklist

4 tablespoons unsalted butter, softened, plus more for pan

1/2 cup all-purpose flour, plus more for pan

5 ounces rhubarb, cut into 1/4-inch-thick slices (scant 1 1/2 cups)

1 cup plus 1 tablespoon sugar

1/2 teaspoon baking powder

Pinch of coarse salt

2 large eggs

1 vanilla bean

1 large handful blackberries (about 1/3 cup)

Gallery

Rhubarb and Blackberry Snack Cake

Recipe Summary

Yield: Makes one 13 3/4-by-4 1/4-inch cake

Gallery

Rhubarb and Blackberry Snack Cake

Rhubarb and Blackberry Snack Cake

Rhubarb and Blackberry Snack Cake

Recipe Summary

Yield: Makes one 13 3/4-by-4 1/4-inch cake

Recipe Summary

Yield: Makes one 13 3/4-by-4 1/4-inch cake

Yield: Makes one 13 3/4-by-4 1/4-inch cake

Makes one 13 3/4-by-4 1/4-inch cake

Ingredients

Ingredients

• 4 tablespoons unsalted butter, softened, plus more for pan
• 1/2 cup all-purpose flour, plus more for pan
• 5 ounces rhubarb, cut into 1/4-inch-thick slices (scant 1 1/2 cups)
• 1 cup plus 1 tablespoon sugar
• 1/2 teaspoon baking powder
• Pinch of coarse salt
• 2 large eggs
• 1 vanilla bean
• 1 large handful blackberries (about 1/3 cup)

Directions

Preheat oven to 350 degrees. Butter and flour a 13 3/4-by-4 1/4-inch fluted tart pan with a removable bottom, and set aside. Combine the rhubarb and 1/3 cup sugar in a medium bowl, and allow to sit, stirring occasionally, until the rhubarb has released its juice and the sugar has dissolved, about 45 minutes.

Sift the flour, baking powder, and salt into a small bowl; set aside. Cream the butter with 2/3 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, one at a time, beating well after each addition. Slice vanilla bean in half lengthwise. Scrape seeds from pod, and add seeds to the mixture. Beat to combine. Add reserved flour mixture, and beat to combine. Using a rubber spatula, spoon batter into the prepared pan, and spread flat.

Strain rhubarb, discarding juice; add blackberries, and toss to combine. Spoon fruit on top of the batter in the pan, sprinkle with remaining tablespoon sugar, place in the oven, and bake until the cake is golden and center is set, about 1 hour. Remove from the oven, and place on a wire rack to cool slightly before removing tart pan.

Reviews (3)

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9 Ratings

5 star values:

                                  0

4 star values:

                                  3

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

Reviews (3)

Add Rating & Review

9 Ratings

5 star values:

                                  0

4 star values:

                                  3

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

Add Rating & Review

9 Ratings

5 star values:

                                  0

4 star values:

                                  3

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

9 Ratings

5 star values:

                                  0

4 star values:

                                  3

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

9 Ratings

5 star values:

                                  0

4 star values:

                                  3

3 star values:

                                  4

2 star values:

                                  1

1 star values:

                                  1

• 5 star values:
• 0
• 4 star values:
• 3
• 3 star values:
• 4
• 2 star values:
• 1
• 1 star values:
• 1

Martha Stewart Member

Rating: Unrated

05/20/2011

                Reading the directions in reverse order: Step 3 calls for 1 tablespoon sugar; Step 2 calls for 2/3 cup; so that would mean the H should have been 1/3 cup.  Having said that, rhubarb is one of those ingredients that may require MORE or LESS sugar ... to suite your taste.  

Martha Stewart Member

Rating: Unrated

07/16/2010

                I am assuming it means 1 heaping cup since she stated above in the ingredients list that it was 1 cup plus 1 TBS of sugar.  Hope this helps  

Martha Stewart Member

Rating: Unrated

07/10/2010

                Under #1 in directions; what is "H" cup?  

Martha Stewart Member

Rating: Unrated

05/20/2011

                Reading the directions in reverse order: Step 3 calls for 1 tablespoon sugar; Step 2 calls for 2/3 cup; so that would mean the H should have been 1/3 cup.  Having said that, rhubarb is one of those ingredients that may require MORE or LESS sugar ... to suite your taste.  

Rating: Unrated

Rating: Unrated

07/16/2010

                I am assuming it means 1 heaping cup since she stated above in the ingredients list that it was 1 cup plus 1 TBS of sugar.  Hope this helps  

Rating: Unrated

07/10/2010

                Under #1 in directions; what is "H" cup?  

All Reviews for Rhubarb and Blackberry Snack Cake

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Rhubarb and Blackberry Snack Cake

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest