Eat: Rhubarb Cake
I’m not really much of a gardener. I’ve got a pretty little flower bed next to our kitchen door, but that’s about it. I’ve tried growing tomatoes but they were all rather scrawny and bug-eaten. I have a strawberry plant that the birds have really enjoyed. But the one food I have successfully raised is rhubarb. Yes, I am excellent at growing the vegetable you have to had a ton of sugar to in order for it to be edible. I love rhubarb crisp, rhubarb sauce, and my mother-in-law’s strawberry rhubarb pie, but I’m also a huge fan of this very moist rhubarb cake.
1 1/2 cups white sugar
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
3 cups rhubarb, chopped
1 Tbsp four
1/4 cup butter
2 tsp cinnamon
1 cup brown sugar
-If you don’t have any buttermilk, mix together one cup milk and 1 tablespoon vinegar. Let sit while you prepare other ingredients.
-Cream together butter and sugar.
-Beat in egg and vanilla
-In a separate bowl, mix together flour, baking soda, and salt. Add to creamed mixture alternately with buttermilk.
-Chop rhubarb and toss with 1 tablespoon flour. Stir into batter.
-Pour batter into greased 9×13 pan.
-Combine last three ingredients and sprinkle over top of cake batter.
-Bake at 350 degrees for 45 minutes.
|For this batch, I cut the recipe in half and baked it in a 8×8 pan. You just
have to fudge the egg a bit…
This tastes great warm with a little whipped cream, or cold right out of the fridge. Really it’s delicious any way you slice it!
PS – Rhubarb is a great plant to grow in part because it’s a perennial so you only have to buy it once! Just make sure not to eat the leaves as they are poisonous. The rhubarb I see at the produce store is fat and red, however mine is skinnier and green. But other than that it looks like I’ve made celery pie, it’s not a big deal.