Rhubarb Coff ee Cake

Soak sliced radishes and turnips in ice water to make them ultra-crunchy and crisp.

Radish Tartines with Green Butter

TOTAL 40 MIN; SERVES 4

Radish and turnip greens whipped with sweet butter, garlic, and lemon zest create the perfect silky spread for these spring tartines. Topped with spicy, paper-thin radishes and crunchy sea salt, these make a great appetizer or light lunch.

8 medium-size mixed radishes (such as Easter egg, black, watermelon, and Purple Ninja) with tops (about 12 oz.) 2 medium-size Japanese turnips with tops (about 21/2 oz.) 1/2 cup unsalted butter (4 oz.), preferably grass-fed, at room temperature 1 tsp. finely grated lemon zest, plus lemon wedges for serving 1/2 tsp. flaky sea salt, plus more to taste 1/4 tsp. black pepper, plus more to taste 1 small garlic clove, finely grated (about 1/4 tsp.) 6 (3/4-inch-thick) soft rustic bread slices (about 11/4 oz. each), lightly toasted Crushed red pepper, for garnish

1. Remove greens from radishes and turnips; reserve about 1 firmly packed cup greens (about 11/2 ounces radish greens and 1/2 ounce turnip greens). Wash greens, and pat dry. Set aside. 2. Using a mandoline, very thinly slice radishes and turnips (about 1/16 inch thick); transfer to a medium bowl filled with ice water. Let soak 10 minutes. Drain well, and pat dry. 3. While radishes and turnips soak, place reserved 1 cup greens, butter, lemon zest, salt, black pepper, and garlic in a food processor. Process until butter is green and mostly smooth, about 1 minute, stopping occasionally to scrape down sides of bowl. Season with additional salt and black pepper to taste. 4. Spread green butter evenly over 1 side of toasted bread slices (about 2 tablespoons each). Top with sliced radishes and turnips. Season with additional salt to taste. Garnish with crushed red pepper, and serve with lemon wedges. MAKE AHEAD Butter can be made up to 2 days ahead and stored in an airtight container in refrigerator. WINE Grassy, citrusy New Zealand Sauvignon Blanc: 2020 Craggy Range Te Muna Road

Toss the rhubarb with sugar prior to baking to begin to soften the fibrous stalks.

Rhubarb Coffee Cake

ACTIVE 30 MIN; TOTAL 1 HR 55 MIN SERVES 10 TO 12

This streusel-topped cake is a standout. With a tender, springy crumb, it’s the perfect match for the rosy, tart rhubarb. The addition of buttermilk lends tanginess and richness to this cake batter.

STREUSEL

3/4 cup all-purpose flour (about 31/4 oz.) 3/4 cup packed light brown sugar 1 tsp. ground cinnamon 3/4 tsp. kosher salt 6 Tbsp. unsalted butter (3 oz.), chilled and cut into 1/2-inch pieces

CAKE

11/2 lb. 10- to 12-inch-long rhubarb stalks (about 8 stalks), halved lengthwise if thick 13/4 cups granulated sugar, divided 21/2 cups all-purpose flour (about 105/8 oz.), plus more for dusting 1 tsp. kosher salt 1 tsp. baking powder 3/4 tsp. baking soda 1/2 cup unsalted butter (4 oz.), at room temperature, plus more for greasing 2 large eggs 11/4 cups buttermilk 1 Tbsp. vanilla extract

1. Make the streusel: Stir together flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter; using fingers, work butter into flour mixture until completely incorporated and mixture clumps together. Cover and refrigerate until ready to use or up to overnight (12 hours). 2. Make the cake: Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking pan or dish with butter. Dust pan with flour, and shake out excess. Place rhubarb on a rimmed baking sheet, and sprinkle with 1/4 cup granulated sugar; toss to coat. Let stand, tossing occasionally, until sugar is mostly dissolved, 20 to 30 minutes. 3. Whisk together flour, salt, baking powder, and baking soda in a medium bowl; set aside. Beat butter and remaining 11/2 cups granulated sugar with a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes, stopping to scrape down sides of bowl as needed. With mixer running on medium speed, add eggs, 1 at a time, beating well after each addition. Reduce mixer speed to low, and beat in buttermilk and vanilla. With mixer running on low speed, gradually add flour mixture, beating until just incorporated, about 1 minute, stopping to scrape down sides of bowl as needed.

4. Transfer batter to prepared pan, and spread evenly. Arrange rhubarb lengthwise in a single layer on top of batter. Sprinkle with streusel. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 55 minutes to 1 hour and 5 minutes. Remove from oven; let cake cool in pan on a wire rack at least 20 minutes or up to 6 hours. Serve warm, or let cool completely.