Rhubarb Honey Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Mandy, our pastry chef, prefers using vanilla paste in desserts rather than extract. The brand we use is Nielsen-Massey. This recipe is closely adapted from the Ad Hoc At Home cookbook by Thomas Keller. Ad Hoc is a restaurant in Yountville, California where Mandy used to work.
Ingredients
For the pan schmear:
  • 8 tablespoons unsalted butter, at room temperature
  • 1 ½ tablespoons honey
  • 1 teaspoon dark rum (optional)
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract (or vanilla paste if you have it)
  • 1 teaspoon salt
  • 1 pound rhubarb, washed and cut into 1-inch slices
  • 1 pint strawberries, cleaned and sliced
For the cake:
  • 1⅓ cups cake flour
  • 2 teaspoons baking powder
  • 8 tablespoons unsalted butter, at room temperature
  • ¼ cup plus 2 tablespoons granulated sugar
  • 1 cup honey
  • 1 teaspoon pure vanilla extract (or vanilla paste if you have it)
  • 2 large eggs
  • 1 tablespoon plus 1 teaspoon milk
Instructions
  1. Preheat the oven to 350˚F.
  2. In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread ⅓ cup of the schmear over the bottom of a 9-inch nonstick cake pan. Sprinkle lightly with the salt.
  3. Beginning from the outside of the pan, make an overlapping row of rhubarb. Make a second row inside the first one, overlapping the slices of strawberry, in the opposite direction, working toward the center of the pan.
  4. Sift the flour and baking powder together. Set this aside.
  5. Put the butter, sugar, and the honey in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until the mixture is light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined.
  6. Pour the batter into the pan and spread it over the rhubarb and strawberry. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes.
  7. Run a knife around the edges of the cake, invert it onto a serving platter, and serve warm.
Recipe by Within The Wild at http://withinthewild.com/2011/05/rhubarb-honey-cake/