Mangalorean Catholic Style Rhubarb Cake

Ingredients

In this Mangalorean Catholic adaptation, we infuse the Danish Rabarberkage with the aromatic spices and flavors of Mangalorean Catholic cuisine. The original recipe is transformed by incorporating traditional Mangalorean spices like cinnamon, cardamom, and nutmeg, which add a unique twist to the cake. Additionally, the streusel topping is enhanced with a hint of coconut, a common ingredient in Mangalorean Catholic cooking, to further elevate the flavors. We alse have the original recipe for Rabarberkage, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 2 cups (250g) fresh rhubarb, diced 2 cups (250g) fresh rhubarb, diced
• Streusel Topping: Streusel Topping:
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (25g) shredded coconut 1/4 cup (25g) shredded coconut
• 1/4 cup (57g) unsalted butter, chilled and cubed 1/4 cup (57g) unsalted butter, chilled and cubed

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 7g)
• Carbohydrates: 50g (Sugar: 32g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the flour, cinnamon, cardamom, nutmeg, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients.
6. 6.
   Gently fold in the diced rhubarb until evenly distributed throughout the batter.
7. 7.
   Pour the batter into the prepared cake pan, spreading it evenly.
8. 8.
   In a small bowl, combine the sugar, flour, shredded coconut, and chilled butter for the streusel topping. Use your fingertips to rub the ingredients together until crumbly.
9. 9.
   Sprinkle the streusel topping over the cake batter.
10. 10.
    Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. 11.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
12. 12.
    Slice and serve the Mangalorean Catholic Style Rhubarb Cake, and enjoy!

Treat your ingredients with care...

• Rhubarb — Make sure to dice the rhubarb into small pieces to ensure even distribution throughout the cake batter.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of freshly grated orange zest to the cake batter.
• Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• If rhubarb is not in season, you can use frozen rhubarb. Thaw it before using and drain any excess liquid.
• Adjust the sweetness of the cake by adding more or less sugar to the streusel topping according to your preference.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Mangalorean Catholic Style Rhubarb Cake as a dessert after a delicious Mangalorean Catholic meal. It pairs well with a hot cup of tea or coffee.

Presentation advice

To enhance the presentation, dust the cake with powdered sugar before serving. You can also garnish each slice with a sprig of fresh mint or a drizzle of rhubarb syrup.