To continue the theme of classic recipes and family favorites from last week, this torte is none other than a seasonal spin on Marian Burros’s Plum Torte. I grew up knowing it as my mom’s plum cake. She never included the cinnamon or lemon in the topping. She usually made a few at a time and kept them stashed in the freezer. I had no idea it was so widely celebrated or that it held the impressive distinction of being one of the New York Times’ most popular (and most frequently published) recipes.
In addition to using rhubarb in place of plums, I’ve added some candied ginger and orange zest to the batter. I made a version with rhubarb and ginger that was also good, but I think the orange really brings the two together. This cake takes no time at all to throw together, but almost an hour to bake. I highly suggest you double the recipe and keep one in the freezer. I can personally attest to having eaten the original version, both fresh and defrosted, countless times and have never been able to tell the difference.