Adapted from the Rhubarb Breakfast Cake by The View From Great Island
1c/200g granulated sugar
2tsplime zestabout 1 lime
2tbs/30ml lime juice
2c/240g all purpose flour
2 ½c/280g rhubarbcut in ½” segments
1c/100g walnut pieces
½c/105g brown sugar
Preheat oven to 350Grease and flour a 7 x 11” pan
Cream butter and sugar until fluffy. Add egg, yolk, and zest and beat until incorporated.
Mix in lime juice and then cream.
Beat in flour, baking powder, and salt until batter is smooth. It will be very thick at this point.*
Fold in chopped rhubarb. Spread evenly in prepared pan. You might have to use your fingers to push the very sticky batter into the corners.
Coarsely grind walnuts in a food processor. Add brown sugar and pulse until combined.
Pour walnut mixture onto batter and gently press in to bring fully into contact with top layer of batter.
Bake for 35-40 minutes until a skewer inserted comes out completely clean.
Allow to cool completely in pan. Cut into 15 pieces. Can be stored in an airtight container in fridge for up to 5 days.
*The original recipe suggests alternating adding the wet and dry ingredients, I assume to prevent the batter from being over worked and tough. But my variation added so many things that inhibit gluten bonds that you really needn’t be worried.