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Rhubarb Spoon Cake
8
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
8 tbsp
unsalted butter, melted, plus more for the pan
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1 c
all-purpose flour, plus more for the pan
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2 tsp
baking powder
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½ c
sugar
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½ tsp
salt
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1 lg
egg
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1 tsp
vanilla extract
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½ c
whole milk
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¼ c
sour cream
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whipped cream, for serving
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Rhubarb Compote
3 c
chopped rhubarb (1-inch pieces)
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c
sugar
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1 tsp
grated lemon zest
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2 tsp
fresh lemon juice
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2 tsp
cornstarch
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Erin French, a Freedom, Maine native, captures the charming spirit of her small town restaurant through her book, The Lost Kitchen.

I wish I could say this dessert was the product of consideration and foresight, but then it might not have been as delicious. When I had my very own first rhubarb patch, I was excited to harvest it and cook it into a beautiful cake to impress my supper club. But I added too much butter and not enough flour, and I ended up with a pink and white swirly mess. But something really magical had happened—it tasted like gooey vanilla cake with warmed compote mixed in. Now when I serve this (purposefully), I hand out spoons and we all dig in.

Directions

  1. Preheat the oven to 400°F. Coat a 10-inch ovenproof skillet, preferably cast iron, with butter and flour, shaking out any excess flour. In a medium bowl, combine the flour, baking powder, sugar, and salt. In a large bowl, whisk together the egg, vanilla, milk, sour cream, and melted butter. Gently stir the wet ingredients into the dry until just incorporated.
  2. Make the compote: In a medium heavy-bottomed saucepan, combine the rhubarb, sugar, lemon zest, lemon juice, and cornstarch. Bring to a simmer over medium heat, stirring constantly until the rhubarb becomes tender and sauce-like, about 5 minutes. Remove from the heat and allow to cool to room temperature. This will keep in the fridge for up to a week.
  3. Pour about two-thirds of the compote into the greased skillet and spread evenly. Pour the cake batter over it, spread evenly, then dollop the remaining compote over the top. Use a butter knife to swirl together the batter and compote.
  4. Bake until a cake tester or knife inserted in the middle of the cake comes out clean, about 25 minutes. I like to serve this warm, directly from the skillet, with a big spoon and a bowl of whipped cream to dollop on top.

Reprinted from The Lost Kitchen. Copyright © 2017 by Erin French. Photographs copyright © 2017 by Nicole Franzen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

The Lost Kitchen

Erin French

Book Cover