Buckwheat Butter Cake and Roasted RhubarbGardener, cook, and forager Laura Silverman shares a recipe for a cake that embraces the flavor of rhubarb.
BUCKWHEAT BUTTER CAKE RECIPE
- 8 oz unsalted butter, at room temperature
- 1 cup organic cane sugar
- 5 large egg yolks, divided
- 1 whole egg
- 1 tsp vanilla paste
- 2½ Tbsp aged rum
- 1 cup light buckwheat flour
- 1 cup all-purpose flour
- ½ tsp fine sea salt
- 1 tsp heavy cream
- 1 tsp turbinado sugar
- ½ tsp flaked sea salt
- Preheat the oven to 350ºF and butter a 9-inch springform cake pan.
- In the bowl of a standing mixer, cream the butter and cane sugar until pale and aerated.
- Beating on high, add 4 of the egg yolks and the whole egg, one at a time, incorporating each one in before adding the next.
- You want this to get very fluffy. Beat in the vanilla paste and the rum.
- In a separate bowl, whisk together the flours and fine sea salt.
- Incorporate this into the batter without overmixing.
- Scrape into the prepared pan and smooth the surface with an offset spatula.
- Whisk the remaining egg yolk and the cream together to make a glaze. Using a pastry brush, gently spread it over the entire surface of the cake.
- With a fork, rake a large crosshatch pattern into the surface.
- Sprinkle the turbinado sugar and flaked sea salt on top.
- Bake until deeply bronzed, about 45 minutes.
- Remove from the oven and cool completely on a rack before taking out of the pan. The gâteau keeps well, wrapped, for about a week.
ROASTED RHUBARB RECIPE
- 1 lb rhubarb, cut into 2-inch pieces
- ¾ cup organic cane sugar
- 1 Tbsp vanilla paste
- Zest and juice of 1 orange
- 3 Tbsp wildflower honey
- Preheat the oven to 400ºF.
- In a large bowl, toss the rhubarb with the sugar, vanilla paste, orange zest, and juice.
- Set aside for a few minutes, until a little syrup starts to form, then pour into a baking dish.
- Cover the baking dish with foil and roast the rhubarb for 15 minutes.
- Stir gently, then re-cover and roast a few minutes more.
- Remove the foil and roast for another 5 minutes or so, until the syrup is bubbling and the rhubarb is tender.
- Remove from the oven and drizzle with the honey. Serve warm or chilled.
This bonus content accompanies “First Harvest”—an article about two early season crops: lovage and rhubarb—in the Winter 2017 issue of Garden Design magazine.