Rhubarb Buckle with Herbed Honey Cream

Yum!  Here's a sneak peek of a recipe for my PCC Cooks In Season Class.

Rhubarb Buckle with Herbed Honey Cream


Rhubarb Buckle with Herbed Honey Cream

For the streusel:

·        
½ cup each flour and brown sugar

·        
2 Tbsp. granulated white sugar

·        
2 Tbsp. orange zest

·        
¼ tsp. cinnamon

·        
1 tsp. kosher salt

·        
4 Tbsp.  unsalted butter at room temperature, cut into
very small cubes

 

For the cake:

·        
Butter or nonstick pan spray and about ¼ cup
granulated sugar, for dusting the pan

·        
1-1/2 cups all-purpose flour

·        
1-1/2 tsp. baking powder

·        
½ tsp. kosher salt

·        
10 Tbsp. unsalted butter, room temperature

·        
2/3 cup granulated sugar

·        
½ tsp. kosher salt

·        
1 tsp. grated lemon zest

·        
2 tsp. vanilla extract

 

·        
2 eight-inch stalks rhubarb, trimmed, sliced
lengthwise and then cut into ½” cubes

·        
½ cup granulated sugar

For gilding the lilly:

·        
1-1/2 cups heavy cream (not ultra pasteurized)

·        
3 Tbsp. honey

·        
2 tsp. fresh lemon thyme leaves, finely chopped

 

First put the streusel together.  Combine all ingredients but the butter.  Toss butter cubes in the dry mixture, and
then gently knead the butter into the mixture with your fingertips.  The butter should be well distributed
throughout the mixture.  Place in
refrigerator while the remaining ingredients are prepped.

 

Preheat oven to 350 F. 
Line the bottom of an 8” pie dish and line the bottom with
parchment.  Wipe a thin film of butter
along the sides of the dish and top of the parchment, and then dust the pan
with granulated sugar, shaking out the excess. 

 

Sift the flour, baking powder and salt together into a
bowl.  Cream the butter and sugar
together in a standing mixer or with electric beater.  Add eggs, one at a time, and beat in at
medium speed.  Add dry mixture in three
additions to the batter, mixing at low speed. 
When smooth, drain excess liquid from the rhubarb and stir it into the
batter. 

Turn the batter out into the greased and sugared pan,
smoothing the batter out to the edges and evening the top out.   Cover with streusel and bake in the middle of
the oven on center rack for 55 minutes. 

Remove pan from oven and let it cool for about 20
minutes. 

Meanwhile, whisk cream until it forms soft peaks.  Add honey and chopped thyme and continue to
whisk until the cream is very firm.

Gently separate the cake from the pan with a knife, and then
invert the cake onto the cake rack streusel side down.  Place a dinner plate or serving plate onto
the back of the cake and flip it back over, so the streusel side is facing
out. 

Slice and serve warm. 
Top each slice with a dollop of whipped cream.

 Serves 8-10

 

 

 

 

 

 

 

 

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