On a recent trip to our local farmers market, we came across a stand with fresh stalks of rhubarb. Growing up, I used to love it when my mom made fresh pies and treats with the rhubarb from our garden. This is definitely one of the vegetables that is on our Grow List for when we get a house with a backyard someday.
While the leaves of rhubarb are toxic, the fresh raw stalks are crisp like celery and have a sweet, tart taste.
When we got home from the market, I took a quick look through the Best of Bridge cookbooks that Garrett’s mother gave me a little while ago and came across this great recipe for Rhubarb Cake. I altered it a little bit so that I could use whole wheat flour rather than all-purpose, but I think it would turn out great with either flour.
Mine came out a little bit darker than normal due to the dark brown sugar I used (we were out of all the normal stuff!), but it still tasted great.
What you’ll need:
1-1/2 cups Brown Sugar
1/2 cup Butter
1 cup Sour Milk (Mix 2 tbsp White Vinegar with 1 cup Milk)
1 tsp Soda
1 tsp Salt
1-3/4 cup Whole Wheat Flour (or 2-1/4 cup All-Purpose Flour)
1 tsp Vanilla
1-1/2 cup Rhubarb, chopped fine.
1/2 cup Brown Sugar
1 tsp Cinnamon
Cream brown sugar and butter, add eggs and beat well. Add sour milk, soda, salt and flour. Mix well and add vanilla and rhubarb.
Pour into a 9″x13″ greased and floured pan. Mix brown sugar and cinnamon and sprinkle on batter. Bake at 350°F for 45 minutes.
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