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!