On Wednesday I made a Rhubarb version of this yummy scone cake for our dinner guests! I loved it so much that today I made a blackberry version. It is simply de-lish. A perfect spring dessert. The outside has a crunchy scone texture to it and the inside is gooey and soft! Yumo!
Recipe from {Cook & Eat} a favorite foodie blog of mine.
P.S. This is not a gluten-free recipe, transferring recipes into gluten free has proven a bit more challenging than I thought it would be, so far I have had many disasters in my kitchen that have not tasted so hot! But once I get some almond flour I am going to test out this recipe and I’ll let you know how it goes. Cheers!
Rhubarb Scone Cake (or any berry…blackberry, strawberry, raspberry, or a combination, my fav. is rhubarb & strawberry together)
3 to 4 stalks of rhubarb, trimmed and washed (but not peeled) and slice to 1/4 inch
2 T sugar
2 T lemon juice
1 1/2 cup flour (plus a bit more for kneading)
1/4 cup cane sugar
1 t baking powder
1/2 t baking soda
5 T cold unsalted butter
1 t vanilla
1 egg
Start by making the rhubarb mash. Heat rhubarb, lemon juice and sugar of low heat until the rhubarb has broken down, about 20 to 30 minutes, stirring occasionally. Remove from heat.
Preheat oven to 350F.
Sift the flour, baking powder, baking soda and sugar into a medium bowl. Using a pastry knife, cut the butter into the flour mixture until it looks like very course crumbs. In a separate small bowl, beat the egg and vanilla until light. Add to the flour mixture and stir with a fork until almost all combined. Then, use your fingertips to form the dough into a ball. Kneed on a floured surface for about 3 minutes, folding the dough over itself and turning 1/4 turn after each fold. Let the dough rest for about 5 minutes. Then, roll out into a rectangle, about 6×10. Spread a thin layer of the rhubarb over the dough. Then roll into a log from one of the 6 inch sides. Pinch ends and seam to seal.
Place the roll on parchment, seal side down. Bake until golden brown on top, 25 to 35 minutes. Let cool for about 10 minutes. Dust with powdered sugar, and slice at an angle to serve.
