I have been growing haskap berries for a few years now. They are a hardy berry that is tarter than blueberries but have a nice fruit taste in baking. They are already ripe even here in the mountains. So I continue to experiment with them. I varied a recipe from Rogers Flour to use haskap and here it is!
The recipe for this cake is at the end of the post.
I started by coarsely chopping the rhubarb.
I creamed the butter and sugar together. Then I beat the egg and vanilla in.
I mixed the flour, baking soda and salt together in a separate bowl.
I put 1/4 cup of lemon juice in a 1 cup measure and filled it with whole milk.
I mixed the dry ingredients into the creamed butter in 3 additions with 1/2 of the liquid in between. Do not over mix, just make sure everything is mixed.
Toss the rhubarb and haskap with 1 tablespoon each of sugar and flour.
Fold the fruit into the batter. Put the batter in a pan that has been sprayed with baking spray.
Mix the butter, brown sugar and spices. Drizzle the mixture over the batter.
Bake at 350 F for 40 minutes.
Let cool for 15 minutes. Cut and serve.
The result really threw me. This isn’t really a cake. It has the texture of a bar. However, the fruit settles and makes a nice jam like layer on the bottom that is sort of like a pudding. Is it a cake, a bar or a pudding? The texture is just different from anything I have tried. However, it did taste delicious! There was a moist cake/bar layer that had a nice spice touch from the cinnamon, nutmeg and cloves. The haskap and rhubarb on the bottom gave it a jammy sweetness that offset the tart of the rhubarb.
- ½ cup Butter
- 1 ½ cup White sugar
- 1 Egg
- 1 tsp Vanilla
- 8.5 ounces by weight (2 cups) Rogers All Purpose Flour
- 1 tsp Baking soda
- ½ tsp Salt
- 1/4 cup lemon juice
- 3/4 cup milk
- 2 cups Rhubarb, chopped (1/2” pieces)
- 1 cup haskaps (may substitute blueberries)
- 1 tbsp Rogers All Purpose Flour
- 1 tbsp sugar
- 2 tbsp Butter, melted
- 1 tsp Cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/3 cup Brown sugar
- Preheat oven to 350 F.
- Spray a 9 by 16 inch pan with baking spray.
- Cream sugar and butter together.
- Beat in egg and vanilla.
- In another bowl, mix flour, baking soda and salt.
- Put lemon juice in the bottom of a 1 cup measure. Fill with whole milk and stir.
- Add the flour mixture to the creamed butter in 3 additions with 1/2 the milk mixture in between.
- Toss rhubarb and haskaps in the sugar and flour.
- Fold the fruit mixture into the batter.
- Put the batter in the pan and smooth it into the corners.
- Mix the butter, brown sugar, cinnamon, nutmeg and cloves.
- Drizzle the butter mixture over the batter.
- Bake for 40 minutes.
- Let cool for 15 minutes.
- Cut and serve.
That fruit in the bowl looks so inviting, I like the combination of spices for the top. Another winner David 🙂
Thanks, Sam. That is very kind.
I just finished picking 5 quarts of Honey berries! Will be making rhubarb honeyberry jam but I’m going to make this cake also. Is a 9×16 pan necessary or can I use 9×13?
It should turn out a little thicker but will be fine.
I baked an additional 10 minutes, turned out perfect can’t wait for it to cool and taste it!
Glad it worked out!