Quick Rhubarb Cake with Creme Anglaise
Recipe from Jackie Bruchez
Ingredients:
3 large eggs
2/3 c. granulated sugar (130g) plus 2 Tbs (25g) for on top of the rhubarb
3 Tbs unsalted butter (45ml) melted
2 Tbs milk or buttermilk (45ml)
1 tsp vanilla extract
1 c. flour (135g) plus 2 Tbs
3/4 tsp baking powder
1/4 tsp salt
2 c fresh rhubarb (240g) diced
CREME ANGLAISE:
1/2 c milk (120ml)
1/2 c heavy whipping cream (120ml)
3 large egg yolks
3 Tbs sugar (40g)
1 tsp vanilla
Directions:
Preheat the oven to 350 degrees. Grease and flour an 8-9 in cake pan.
Beat the eggs and 2/3 c sugar until light and fluffy. Beat in the milk, butter and vanilla.
Stir in the flour, baking powder and salt. Pour the batter into the pan.
Spread the rhubarb around the top of the batter and sprinkle with 2 Tbs sugar. Bake for 30 min. until a toothpick comes out clean.
To make the Creme Anglaise combine the milk and heavy cream in a saucepan on medium-high heat and bring to a simmer, remove from the heat.
In a separate bowl whip the egg yolks and sugar until they become pale.
Temper the egg yolk mixture by gradually whisking small amounts at a time of hot milk mixture into the yolk mixture.
Return the custard to the saucepan. Stir it over low heat until the custard thickens. Remove the pan and stir in the vanilla. Strain the sauce through a fine sieve for a smooth finish.
Cover and chill until serving time. Drizzle over the cake right before serving.
3 large eggs
2/3 c. granulated sugar (130g) plus 2 Tbs (25g) for on top of the rhubarb
3 Tbs unsalted butter (45ml) melted
2 Tbs milk or buttermilk (45ml)
1 tsp vanilla extract
1 c. flour (135g) plus 2 Tbs
3/4 tsp baking powder
1/4 tsp salt
2 c fresh rhubarb (240g) diced
CREME ANGLAISE:
1/2 c milk (120ml)
1/2 c heavy whipping cream (120ml)
3 large egg yolks
3 Tbs sugar (40g)
1 tsp vanilla
Directions:
Preheat the oven to 350 degrees. Grease and flour an 8-9 in cake pan.
Beat the eggs and 2/3 c sugar until light and fluffy. Beat in the milk, butter and vanilla.
Stir in the flour, baking powder and salt. Pour the batter into the pan.
Spread the rhubarb around the top of the batter and sprinkle with 2 Tbs sugar. Bake for 30 min. until a toothpick comes out clean.
To make the Creme Anglaise combine the milk and heavy cream in a saucepan on medium-high heat and bring to a simmer, remove from the heat.
In a separate bowl whip the egg yolks and sugar until they become pale.
Temper the egg yolk mixture by gradually whisking small amounts at a time of hot milk mixture into the yolk mixture.
Return the custard to the saucepan. Stir it over low heat until the custard thickens. Remove the pan and stir in the vanilla. Strain the sauce through a fine sieve for a smooth finish.
Cover and chill until serving time. Drizzle over the cake right before serving.