6.04.2010

blueberry rhubarb honey cake

I don't know about you but I just love learning new things. I started a new job with a fantastic catering company today. I am so excited to learn and grow in my abilities! Today I learned a new phrase...new to me anyway. I'm sure I am the last person on earth to have heard this or maybe I've heard it and just haven't been paying attention. The phrase is mise en place. It is the French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. I swear my brain is 3 sizes larger already!

IMG_9644

I am also learning how to bake with rhubarb. I have to say, it's going extremely well so far.

IMG_9648

This cake is so moist...it ought to be a crime! ;D

IMG_9654

The combination of blueberry and rhubarb is out of this world and the touch of honey is lovely.

IMG_9651

If you are able to pick up some fresh rhubarb at your local farmer's market...do so!

Bake this cake!!


Blueberry Rhubarb Honey Cake
by the Ungourmet -inspired by Martha Stewart

Print recipe

2 cups whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 1/4 cup sugar
1 large egg
1 cup buttermilk
1 tsp vanilla extract
juice from 1/2 lemon
3 tbsp honey
1 cup chopped rhubarb
1 cup fresh or frozen blueberries

cinnamon and sugar mix

Preheat oven to 350 degrees.

In a large bowl combine the flour, soda and salt. In a small bowl combine the buttermilk, vanilla, lemon juice and honey. Using an electric mixer beat the butter and sugar until fluffy, about 2 minutes. Beat in the egg. Add the flour mixture alternating with the buttermilk mixture until combined. Fold in the rhubarb and blueberries. Spread batter into a spray oiled 13 x 9 baking pan. Sprinkle with cinnamon and sugar mix. Bake at 350 for 35-45 minutes or until toothpick inserted comes out clean. Cool on a wire rack prior to cutting into squares.



Share/Bookmark

42 comments:

Jeannie said...

Congrats on your new job! Hope you enjoyed working there. Your rhubarb honey cake looks really moist and delicious - pity we do not have rhubarbs here.

Heavenly Housewife said...

What a fabulous combination, blubbery and rhubarb. This cake sounds delicious.
Have a wonderful weekend.
*kisses* HH

Joanne said...

So cool! I wish I could cook professionally...maybe after med school is over LOL.

This cake looks delicious! I've never thought to combine blueberries with rhubarb...good call!

Jo said...

What a wonderful combination of flavors ~ yum! This would be a perfect dessert for a ladies luncheon.

Congrats on the new job!

Jo

Nisrine@Dinners and Dreams said...

It looks ABSOLUTELY fantastic. I didn't know they sold whole wheat cake flour. What an amzing cake!!

doggybloggy said...

it is actually so very cute that you learned about mise in place - congrats on the job!

TKW said...

Hey, congrats on your new job! I know you'll do great!

Diana (Di) said...

Kim, this sounds wonderful and I especially love the whole wheat flour idea. We have guests coming for dinner and it looks like I have all the ingredients. Thank you! I'm off to the kitchen.

Chef E said...

Num num num nums on this one!

Sophie said...

Congratulations on the new job!! Hoeray!!

Your rhubarb blueberry honey cake looks so tempting & appetizing, Kim!

bellini valli said...

Congratulations on your new job. We all have plenty to learn each and every day. Thanks for sharing this seasonal recipe.

Pam said...

Good for you on the new job! The cake looks delicious and I love about anything with rhubarb. Good luck with your job!

cookies and cups said...

So great! The cake looks amazing :)

marla {family fresh cooking} said...

Your Rhubarb crumb cake looks fabulous. Isn't Mise en Place the best invention ever! Congrats on your new job, that is so exciting.

Ambika said...

Hey, thanks for dropping by!! The blueberry rhubarb cake looks delish..I've never tried rhubarb and this cake makes me want to!!

Pam said...

You always see rhubarb with strawberries, it's nice to see it paired with another fruit!

Janice said...

Looking forward to your education in French lol! Well done on your new job and thanks for more rhubarb variations, just need to get some blueberries because the garden is full of rhubarb!

Faith said...

A huge congrats on your new job, it sounds like so much fun! This cake looks incredible!

teresa said...

how cool, i'm excited to hear all about your new job! this looks just wonderful, i love rhubarb!

tasteofbeirut said...

How exciting Kim! I worked for a caterer too once. I love that cake! I need to find me some rhubarb and try it!

Susan said...

How wonderful, a new job! It sounds very exciting also. Hope you share as the time goes on. And blueberry and rhubarb...it sounds like a beautiful combination.

Holly said...

Yummy! This sounds wonderful and the pictures are awesome!! It looks really moist and delish!

Catherine said...

This cake looks delicious. I've never had rhubarb in a cake, but I'm definitely going to make this! I'm a long time reader of your fabulous blog, but first time follower as I've only just opened a blogger account and set up a blog (http://bakezilla1.blogspot.com/). I just hope mine is as great as yours! :)

Claudia said...

I love the phrase "mise in place" - it applies to so many things! The cake is perfect. I like the idea of pairing rhubarb with blueberries for a change. And oh so moist! Best of luck with the new job - hope you keep learning That's the fun part.

Jennifurla said...

That looks awesome, I have been wanting to make a honey cake and this fits the bill. I have never tried rhubarb and blueberries together, I BET IT IS AWESOME

Barbara said...

Great combo, Kim. Your honey cake is mouth-watering.
Congrats on your new job. We can learn right along with you!

Katie@Cozydelicious said...

How yummy! I have never combined blueberries and rhubarb, and it sounds so tasty.

BarbaraJean said...

Kim, I've never cared much for rhubarb but this sounds delicious. Congrats on your new adventure!

Chef Aimee said...

This looks so delicious! Congratulations on your new job! What a wonderful new career in cuisine you have!

Stella said...

Hey Kim, this cake is just beautiful, and I can see how moist it is in the photos. Tea time!
By the way, I love the concept of mise en place. It makes things so much easier. I work in the restaurant industry too, so it's imperative...

Sook said...

Mmmm that cake looks so moist and yummy! :)

♥peachkins♥ said...

Congrats on your new job...now if I could only take a bite out of my screen..


The Peach Kitchen
blowing peachkisses
peach and things

Cinnamon-Girl said...

Congratulations on your new job Kim! Blueberry and rhubarb are a lovely combo! This is scrumptious!

Punctuation Mark said...

i've never had rhubarb but have heard it's delicious!

Megan said...

Congrats on the new job! I can't wait to hear all about what you're learning.

Bit of Butter said...

That is so funny -- I have been eating yummy rhubarb cake too! Isn't it wonderful?

Andrea said...

Can I use regular wheat flour?

Andrea said...

Can I use regular wheat flour?

theUngourmet said...

Andrea- If you are using regular whole wheat flour I would recommend using a combination of all purpose and the whole wheat. I'd go with 1/3 whole wheat and 2/3 all purpose. :)

Andrea said...

Thank you!

Andrea said...

Made the cake tonight. Came out absolutely wonderful. I used 1/2 cup of whole wheat flour and 1 1/2 cups of all purpose flour. Didn't have any fresh blueberries, so I used frozen ones. Thinking it may not be as "wet" if I had used frsh?!

theUngourmet said...

Andrea- I'm so happy you liked the cake. It's hard to remember now but I do think I used the fresh blueberries for this. I know sometimes the frozen can make it come out a little wetter. I'm glad the end result was still good. ;)

Related Posts with Thumbnails