This is the first year I can really pillage my rhubarb. I find I have to remind myself to harvest it as its such a permanent fixture here and there throughout the yard. I know I’ll be grateful I did come winter – the first bags of frozen rhubarb are finding their way into the freezer. Having had my spring dose of stewed rhubarb, which I love, I’m onto something else. I grew up eating a simple but tasty cake that my mom would make with rhubarb. She’s in the middle of a reno and the recipe of my youth sits in a box somewhere, but she offered this as a close approximation. It’s good, but I’m going to work on a version with less sugar and more ‘fruit’. If you have a kick-ass recipe I need to know about, please post it in the comments.
Ingredients: 1 1/2 cup brown sugar, 1/2 cup butter, 1 egg, 1/2 tsp. salt
1 cup buttermilk, sour milk, or sour cream, 1 tsp. vanilla extract
1 tsp. soda, 1/2 tsp. baking powder, 2 1/4 cups flour
1 1/2 cup cut rhubarb
Topping: 1/4 cup sugar, 1 tsp. cinnamon, 1 tsp. nutmeg (optional)
Method: Cream sugar, butter, egg, and salt. Stir in buttermilk, soda, vanilla, and flour. Add rhubarb and beat well. Pour into well-greased 9 x 13″ cake pan. Sprinkle with topping. Bake at 375 degrees F. for 35 minutes or until toothpick comes out clean.