Active Time

　　35 min

　　Total Time

　　1 1/4 hr

　　This variation on the classic Irish apple cake has a top and bottom crust made from a biscuit-like dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler.

　　

Ingredients

Makes 6 to 8 servings

　　

For cake

1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring

　　1 cup packed light brown sugar

　　2 cups cake flour (not self-rising), sifted

　　3/4 teaspoon baking powder

　　1/2 cup plus 2 tablespoons granulated sugar

　　1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

　　1/3 cup whole milk

　　2 large eggs (1 separated)

　　

For whiskey cream

1 cup chilled heavy cream

　　2 tablespoons confectioners sugar

　　1 tablespoon whiskey (preferably Irish)

　　1/2 teaspoon vanilla

　　

Make cake:

Step 1

Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.

　　

Step 2

Toss rhubarb with brown sugar in a bowl until coated.

　　

Step 3

Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.

　　

Step 4

Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top.

　　

Step 5

Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.

　　

Make whiskey cream:

Step 6

Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.

　　

Step 7

Serve cake warm or at room temperature with whiskey cream.

　　Cooks' note:

　　Cake can be made 4 hours ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Reheat if desired.