Wednesday, May 23, 2012

Rhubarb Cake

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!


DJan said...

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? :-)

Mary said...

I guess rhubarb is an acquired taste, mine came from childhood.

Tweedles -- that's me said...

That cake sounds so good. We just learned to like rhubarb.
We would like some please

Hilary said...

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.