Name: Country Rhubarb Cake
Cook time: 35 min
Total time: 1 1/4 hr
Yield: Makes 6 to 8 servings
Ingredients: 1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring; 1 cup packed light brown sugar; 2 cups cake flour (not self-rising), sifted; 3/4 teaspoon baking powder; 1/2 cup plus 2 tablespoons granulated sugar; 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes; 1/3 cup whole milk; 2 large eggs (1 separated); 1 cup chilled heavy cream; 2 tablespoons confectioners sugar; 1 tablespoon whiskey (preferably Irish); 1/2 teaspoon vanilla

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Country Rhubarb CakeMikkel Vang

This variation on the classic Irish apple cake has a top and bottom crust made from a biscuit-like dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler.

Cooks' note:

Cake can be made 4 hours ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Reheat if desired.

Recipe notes

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