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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This variation on the classic Irish apple cake has a top and bottom crust made from a biscuit-like dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler. Ingredients:
1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring |
1 cup packed light brown sugar |
2 cups cake flour (not self-rising), sifted |
3/4 teaspoon baking powder |
1/2 cup plus 2 tablespoons granulated sugar |
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes |
1/3 cup whole milk |
2 large eggs (1 separated) |
1 cup chilled heavy cream |
2 tablespoons confectioners sugar |
1 tablespoon whiskey (preferably irish) |
1/2 teaspoon vanilla |
Directions:
1. Make cake: Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.
2. Toss rhubarb with brown sugar in a bowl until coated.
3. Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.
4. Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top.
5. Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.
6. Make whiskey cream: Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.
7. Serve cake warm or at room temperature with whiskey cream.
8. Cooks' note: Cake can be made 4 hours ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Reheat if desired.
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