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PrintRhubarb cake from the Worthington Inn
Congratulations, Columbus, we’ve finally made it to spring. Fresh fruits and vegetables are back on the scene. Admittedly, the variety is limited this early, but get ready to start cooking with asparagus and rhubarb.
Only in season during spring, rhubarb is a ruby-colored vegetable, but its tart flavor gives it fruity characteristics that pair well with lemon, ginger and cinnamon.
When selecting rhubarb, go for crisp, firm stalks without blemishes and make sure you trim off any leaves as soon as possible because they are toxic. When preparing, rinse the stalks and cut off the bottom inch or so, like celery. Then cut into pieces.
Rhubarb can be served in a traditional pie, made into relish and preserves or poached or braised with fruit, such as apples.
Executive chef Tom Smith of the Worthington Inn contributes his family recipe for rhubarb cake, which often appears on the spring menu. The cake is reminiscent of zucchini bread and can be served with cream cheese icing or fresh whipped cream.
This recipe makes two cakes.
Rhubarb cake
1 tablespoon baking soda
1 tablespoon cinnamon
1 tablespoon ground clove
1-1/2 teaspoons iodized salt
4-1/2 cups flour
3 cups rhubarb, cooked
3 cups brown sugar
1-1/2 cups vegetable shortening
3 eggs
• Grease and flour two loaf pans. Preheat oven to 350 degrees.
• Sift baking soda, cinnamon, clove, salt and flour together in a large bowl.
• Dice rhubarb and place into a small stockpot with enough water to cover. Cook until soft, about five to seven minutes. Strain and purée rhubarb in a blender.
• In a separate bowl, mix brown sugar and shortening. Add eggs. Then slowly add dry ingredients, alternating with rhubarb purée.
• Bake for 30 to 45 minutes or until tester inserted in the center of the cake comes out clean. Cool in a pan on a rack for 20 minutes, then remove from pan and allow to cool completely.
