The quiet hero of this cake is the rhubarb, brilliantly colored and upstate grown. Roughly chopped, it is folded into the cake and used to adorn it. A few ingredient additions including browned butter, toasted almond meal, buckwheat flour and cardamom form the perfect subtle stage to honor this tart spring vegetable. Celebrate it while you can. The best part is this cake comes together quickly and beautifully in a 10” cast-iron skillet.
1 stick unsalted grass-fed butter
½ cup natural almond meal
1 ½ cups chopped Local Roots rhubarb (½” or 1” pieces, depending on preference)
|1 cup plus 2 tablespoons sugar, divided
1 ¼ cups unbleached all-purpose flour
¼ cup buckwheat flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground cardamom
2 Local Roots pasture raised eggs
1 cup all-natural milk
Powdered sugar, to finish (optional)
Whipped cream, to serve (optional)
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