I am not too much of a dessert or sweets person (only with espresso at a cafe every once in a while or during the holidays), but last year when I was tabling an event for my food cooperative, I decided to bake something to hand out using the ingredients we sold. It was rhubarb season and since I also had some frozen local blueberries and this Martha Stewart recipe sounded intriguing, I thought “why not?” This recipe is only tweaked slightly as I found that I didn’t need as much streusel as was prepared and I also thought blueberries would be a great addition…and they were!
- 3 tablespoons unsalted butter, melted, plus room-temperature butter for pan
- 1/2 cup all-purpose flour, (spooned and leveled), plus more for pan
- 14 cup packed light-brown sugar
- dash of salt
- 2 stalks of rhubarb cut into small pieces
- 1 cup of blueberries
- 1 tablespoon light-brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup confectioners’ sugar
- 2 large eggs
- 1/2 teaspoon Madagascar bourbon vanilla bean paste (vanilla extract can be substituted, but I found that once I started using the paste, the flavor was much better)
Preheat the oven to 350 degrees. Butter your pan. I use silicone molds (we call them kuglof, but they are sold under the german name “kugelhopf”) from France because they are so easy to clean and nonstick, so I don’t have to grease them. Plus they come in really cool shapes.
Make the streusel: Whisk together the butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
Make the batter: In a medium bowl, combine the rhubarb, blueberries, brown sugar, and 1/4 cup of flour. In another medium bowl, whisk 3/4 cup of flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter into your prepared pan.
Sprinkle with rhubarb/berries and then top with streusel.
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes depending on the size of your pan. Cool completely before cutting.