I never got around to telling you about my New Awesome Recipe Database back when it was new. It’s still awesome. But now that it’s well over a year old and has over 1500 recipes entered into it, it definitely isn’t new.
I love it. I built it myself, something I’d wanted to do for at least a decade. I remember getting Microsoft Access for Dummies from the library shortly after I moved out of my parents’ house for graduate school. But without anything to really push me or anyone around to help me, the project never got off the ground. It wasn’t until I had to use databases at work that it finally clicked.
I seem to have a bit of a natural aptitude for them, probably because I love organizing things and playing with data. There were a couple online recipe databases I could have downloaded and built upon, but they didn’t have all of the categories and features that I was looking for, so I made my own database from scratch. And almost a year and a half later, I still absolutely love it.
One of the ways it’s so useful is that when the grocery store carries relatively fresh-looking rhubarb, I snatch it up whether I have a plan for it or not. And then I can go to my Not-New Awesome Recipe Database and do a search of all the recipes I’ve saved over the last few years that include rhubarb. Narrowing down to the one that only includes ingredients I already have and can be made after work takes no time at all. The only problem, other than the tedium of entering recipes (my goal is 6 per weekday), is that searching for recipes is so easy and fun with my database that I hardly use my beautiful and inspiring cookbook collection anymore. Until someday, when I enter those recipes into my Awesome Recipe database, and then I’ll have the best of both worlds.
Makes about 24 servings
1 cup (4.8 ounces) all-purpose flour
¼ cup (1.75 ounces) light brown sugar
⅛ teaspoon table salt
¼ teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
1¼ pounds rhubarb, trimmed and cut into ½-inch lengths
1 tablespoon lemon juice
1⅓ cup (9.65 ounces) granulated sugar, divided
8 ounces (1 stick) unsalted butter, softened
½ teaspoon finely grated lemon zest
2 large eggs
1⅓ cups (6.4 ounces) all-purpose flour
1 teaspoon baking powder
¾ teaspoon table salt
¼ teaspoon ground ginger
⅓ cup (2.75 ounces) sour cream
1. To make the crumb mixture: In a small bowl, whisk the flour, brown sugar, salt, and cinnamon together, then stir in the melted butter. Set aside.
2. Heat the oven to 350 degrees. Spray the bottom and sides of a 9-by-13-inch baking pan with nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two opposite sides of the pan to form a sling. In a medium bowl, stir together rhubarb, lemon juice and ⅔ cup (4.67 ounces) sugar; set aside.
3. For the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a medium-sized mixing bowl with a hand-held mixer), beat the butter, remaining ⅔ cup (4.67 ounces) sugar, and the lemon zest until light and fluffy. Add the eggs, one at a time, scraping down the sides after each addition. In a small bowl, whisk together the flour, baking powder, salt and ground ginger. Add one-third of this mixture to the batter, mixing until just combined. Continue beating, adding half of the sour cream, half of the remaining flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined.
4. Spread the batter in the prepared pan. Pour the rhubarb mixture over the batter, spreading it into an even layer. Scatter the crumbs evenly over the rhubarb layer.
5. Bake the cake for 50 to 60 minutes, or until a tester comes out free of the cake batter. It will be golden on top. Cool completely in the pan on a rack. To serve, use the parchment sling to remove the cake from the pan; cut into 2-inch squares.