Kingfield Farmer's Market in Minneapolis is getting ready for summer bake-offs. Market Manager EJ Gurley and Prizewinning Chef Susan Loschenkohl stop by the Fox 9 Kitchen to talk about upcoming events and make Rhubarb Cake.
Prizewinning Kingfield Farmer's Market Rhubarb Cake
(by Susan Loschenkohl)
Ingredients:
Rhubarb layer:
- ½ cup sugar
- 4 cup diced rhubarb
Cake:
- 2 Eggs
- 2 cup flour
- ½ tsp salt
- ½ cup sugar
- 1½ tsp baking powder
- ½ cup cold butter
- ½ cup milk
Glaze:
- 1 cup powdered sugar blended with water to taste
- Walnuts to taste (½ - 1 cup)
- Preheat oven to 350°
- Combine diced rhubarb and ½ cup sugar in a bowl and set aside (minimum 10 - 15 minutes, until sugar dissolves) while you make the batter.
- Sift dry ingredients together in a large bowl.
- Cut in cold butter with a pastry blender until the mixture resembles a coarse cornmeal texture.
- Separately, beat eggs and milk together.
- Pour egg mixture into dry mix and blend well (will be very thick).
- Spread ? of the dough into a greased 9?x 13? pan.
- Arrange rhubarb/sugar mixture in an even layer on top of the dough.
- Dollop remaining batter on top of rhubarb.
- With a lightly greased spatula, spread the top layers of rhubarb & batter around until the top of the pan is a uniform smoothness.
- Bake for 45 minutes (top will be golden brown, toothpick inserted into a cake section will come out clean).
- After taking the cake out of the oven, let it cool for a few minutes, then drizzle with the powdered sugar glaze and top with walnuts to taste.
- Let cake cool completely before cutting.
