Spring 2020 | BCLIQUOR

My Cellar

Serves 8

1 cup (250 ml) all-purpose flour, plus extra for dusting

1 tsp (5 ml) baking powder

½ tsp (2.5 ml) salt

3 large eggs

1 cup (250 ml) sugar, plus extra for sprinkling

¼ cup (60 ml) melted butter, cooled

¼ cup (60 ml) sour cream

2 tbsp (30 ml) dark rum

1 tsp (5 ml) vanilla extract

1 tbsp (15 ml) finely grated lemon zest

1 tbsp (15 ml) lemon juice

1 lb (500 g) rhubarb, halved lengthwise if thick, cut into 3-in (8 cm) pieces

whipped cream, to serve

Preheat oven to 350 F (180 C).
Grease an 8-in (1.2 L) round springform pan and dust with flour. In a bowl, mix together flour, baking powder and salt. In a large mixing bowl, beat eggs and sugar until very pale and thick, about 2 minutes. In a small bowl, whisk melted butter, sour cream, rum, vanilla, lemon zest and juice.
Whisk butter mixture into egg mixture until just combined. Slowly fold into flour mixture until batter is smooth, then transfer to prepared pan. Chill 10 to 15 minutes to allow batter to set.
Gently place pieces of rhubarb on top of batter, trimming as needed. Sprinkle a bit of sugar over top. Bake 45 to 55 minutes, or until top is golden and browned around edges. Transfer to a wire rack and allow to cool in pan for 10 minutes. Then slide a knife around sides to loosen and unmould and slide onto rack to allow to cool completely.
Serve with a dollop of whipped cream.

Serves 6 to 8

2 lbs (1 kg) rhubarb stalks, ends trimmed, cut into 1-in (2.5 cm) pieces

2 tbsp (30 ml) minced fresh ginger

½ cup (125 ml) granulated sugar

4 oz (125 g) white chocolate, coarsely chopped

1 cup (250 ml) coarsely chopped candied ginger, divided

1½ cups (375 ml) all-purpose flour

½ cup (125 ml) old-fashioned oats

½ cup (125 ml) brown sugar

1 tsp (5 ml) cinnamon

1 tsp (5 ml) ground ginger

¾ cup (175 ml) melted butter

ice cream or whipped cream, to serve

Preheat oven to 350 F (180 C).
In a large mixing bowl, toss together rhubarb and fresh ginger. Transfer to a greased 2 or 3-quart (2 L or 3 L) baking dish and sprinkle with sugar, white chocolate and ½ cup (125 ml) candied ginger.
In a medium bowl, combine flour, oats, brown sugar, cinnamon, ground ginger and remaining ½ cup (125 ml) candied ginger. Drizzle in melted butter and mix until crumbly and resembling coarse sand. Distribute evenly over rhubarb.
Bake until topping is golden brown and filling is bubbling and soft, about 1 hour to 1 hour, 15 minutes. Remove and cool on wire rack. Can be served warm or at room temperature with ice cream or whipped cream.