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In The Box 2 Recipe of the Week: Dark Chocolate Rhubarb Cake

6/18/2015

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A couple of farmer friends and I have started a bi-weekly Farmers Market in our little town. Since there are reliably only a handful of us that will set up on any given week, I realized that I was going to have to offer more than just raw veggies for sale. I mean, some people in a rural community will need to buy veggie, but a lot will grow their own. What people really show up for in my town is BAKED GOODS. So, poor me, I've been baking with my garden extras.

Of course, what is happening right now is a lot of yummy rhubarb, so I got busy on the Pinterest and fished around for some good rhubarb treats. I found a ton, and they are posted at the Farmer Kriss Pinterest page. I ended up taking Sourdough Morning Glory Muffins with rhubarb, carrots and strawberries, Rhubarb Fudge and Rhubarb Scones. But what really really knocked my socks off was a Dark Chocolate Rhubarb Brownie recipe that I modified to make a cake batter that I cooked up in muffin tins. I will be making this incredible cake for the first Field-to-Table Dinner on June 27. We'll have it with Salted Caramel Cajeta Ice Cream. But you can make it at home tonight!

Dark Chocolate Rhubarb Lava Cake

2 c rhubarb, sliced thin ( I used a food processor blade) and macerated for a few hours in 2 tbsp sugar)
3/4 c sugar
1/2 c melted coconut oil
2 lg eggs
1 tsp vanilla
1/2 cup flour (I used whole wheat and buckwheat)
1/2 c cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 c dark chocolate chips

Preheat oven to 375 and line an 8by8 pan with parchment (DO THIS - the cake is very gooey). Better yet, use a springform 8-inch pan if you have one. This is a very moist cake, almost flourless. Whisk together sugar, oil, vanilla and eggs. Whisk in another bowl the dry ingredients, except chocolate chips. Combine just until moist. Stir in rhubarb and chocolate chips.

Pour batter into prepared pan and spread til even. Bake for 20 to 25 minutes. Toothpick should come out clean. Do not overcook. This is a LAVA cake! Remove and let cook for at least 10 minutes. Serve warm if possible - but this is good whenever!

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In The Box 1 Recipe of the Week: Rhubarb Crowd Cake

6/4/2015

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We had a ball at our Lambs and Lettuces Farm Festival this past Sunday, and very much enjoyed spending time with many of you. We made a huge sheet of Rhubarb Crowd Cake. It's a lightly-sugared thin coffee cake that makes the best of rhubarb flavor by roasting it first. Great with ice cream or yogurt on top!

  Circle M Sour Rhubarb Cake

8 cups rhubarb, washed and sliced into ½ inch pieces
½ cup sugar

Spead rhubarb evenly in cookie sheet lined with tin foil. Sprinkle sugar over top and roast in oven at 300 degrees for one hour or until reduced and juices caramelize on foil. Cool slightly then fold foil in on itself until package is lightly sealed. This will allow the caramelized juices to re-hydrate and come out with the rhubarb later.

1 cup sugar
3 tsp baking powder
1 tsp salt
2 ½ cups white whole wheat flour
½ cup spelt or buckwheat or other flavorful flour
¼ tsp nutmeg, allspice and cardamom
1 cup buttermilk (or yogurt or sour cream or thick kefir)
2 eggs
3 tsp vanilla

Mix dry ingredients together. Mix wet and barely mix with dry. Add rhubarb and juices just until incorporated. Use a gentle hand! Spread in greased and floured 9x13 pan for a very thick cake, or a bigger pan for thinner slices. If you like, combine ¼ cup softened butter, 1/3 cup sugar, ½ cup flour and ½ cup oats and sprinkle over top. Or just sprinkle raw sugar over top, or leave as is and serve with ice cream later.  Bake in 350 degree oven for 25 to 45 minutes depending on pan size. This is great warm, but also great a day or two later.  Bon appétit!

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