It's that time of year. I used to think of Rhubarb as a glorified weed. But I'm older now and I've wised up to its charms. My husband picked up some stalks at the Farmer's Market and I made a cake. I used a recipe for a Peach Cake. And it turned out great. First I chopped around 2 cups of Rhubarb. Then I mixed the dry ingredients:
2 cups flour
1 tsp baking soda
1/4 tsp salt
Then I started to mix the wet. First mix...
3/4 cup softened butter
1 cup packed brown sugar
Then mix in...
2 beaten eggs
1 tsp vanilla
1 cup buttermilk
Now add the dry ingredients.
Now stir the rhubarb into the batter and place in a 13 x 9 glass baking dish.
Sprinkle a mixture of 1/4 cup white sugar and 2-3 tsps of cinnamon on top. Bake at 350 for 30 minutes.
It turned out great. And is one step easier than the Rhubarb cake with a buttery lemon sauce. This cake was very soft and light. Rhubarb isn't so bad after all!
P.S. I not only cook but sew up a storm as well. And you can do me a favor by voting for my Coffee Bean Sack Pillow at this link We All Sew Challenge Thanks!
4 comments:
I want me some rhubarb now! I had heard of rhubarb pie before, but never cake. This looks awesome, Sharon. How do you stay so slim? :-)
I guess rhubarb is an acquired taste, mine came from childhood.
That cake sounds so good. We just learned to like rhubarb.
We would like some please
love
tweedles
Oh that looks yummy. I spent most of my life not liking rhubarb.. until very recently. Freshly cut with a bit of sugar.. that was yummier than I ever imagined. Your last image has me drooling. There goes the keyboard.
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