I took a break for a few days to visit friends who I basically consider family, and to celebrate as two of them got married. I love that no matter how sporadic our emailing gets or how many kilometers separate us, we still manage to pick up where we left off, and talk for hours and hours, and celebrate wholeheartedly, like we never really parted ways.
Of course, we reunited for a wedding, but we revelled in the opportunity to hang out like old times and have fun. We had sleep-overs. We ate giant scoops of ice cream for dinner and piles of bacon for breakfast. At night, we stayed up late, chatting. We talked about anything and everything that was going on in our lives, what we are up to now and what we are doing next. It was great to see that everybody is doing so well.
There were no looks of concern, awkwardness, or disbelief from people I talked to. All I saw on their faces was excitement and support. It’s always nice to have friends confirm that your ideas aren’t completely crazy, or when they agree that what you want to do next is crazy in a good way. So, I think now more than ever I am excited for what’s to come, and I have more faith that I can and will succeed.
If you follow my facebook page, you know that I promised a rhubarb recipe, and here it is finally. I am super excited to share this rhubarb pudding cake with you (loosely adapted from Ricardo magazine, volume 11, number 5). I think this is such an easy and delicious way to showcase rhubarb: a simple homemade rhubarb compote topped with a buckwheat butter cake.
Honestly, this turned out to be one of my all-time favorite desserts that I’ve shared with you until now. It might become my go-to rhubarb dessert to mark the season every year, along with rhubarb bostock, strawberry rhubarb crumbles and rhubarb jam. The compote is sweet, but still tart and loaded with rhubarb flavor. The buckwheat cake is delightfully nutty. I’d really like to eat this every day, maybe even twice a day (once for breakfast, and once for dessert after dinner). Don’t just read this: make it!
Rhubarb pudding cake
A recipe for a rhubarb pudding cake: a rhubarb compote on the bottom with a buckwheat cake layer on the top.
Rhubarb compote ingredients
- 150 grams granulated sugar
- 1/2 tbsp cornstarch
- 4 cups rhubarb cut into 1/4″ pieces
Buckwheat cake ingredients
- 40 grams all-purpose flour
- 40 grams buckwheat flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 75 grams Stirling unsalted butter room temperature
- 75 grams granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 40 mL milk
To make the rhubarb compote
- In a medium pot, stir together the sugar and cornstarch with a wooden spoon. Add the chopped rhubarb and toss to coat then heat on medium to release the juices from the fruit, and to thicken the compote, stirring constantly.
- When the compote has simmered for at least 5 minutes and the mixture is thickened significantly, take the pot off the heat.
- Divide the mixture among 6 ramekins and set them aside while you make the cake batter.
To make the buckwheat cake
- Preheat the oven to 350°F. Whisk together the flours, baking powder and salt in a bowl, and set this aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar for 3 minutes.
- Add the egg and vanilla and beat well until the batter is smooth.
- Add the dry ingredients alternately with the milk, beating the batter just until smooth and all the ingredients are incorporated.
- Top the ramekins of compote with the cake batter and bake for about 30 minutes or until a cake tester inserted into the center of the cake layer comes out clean.
- Serve these cakes warm or cold.