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| My Christmas present in the snow. |
To make the best of it, I rummaged around in the freezer and found (to my surprise) frozen rhubarb. Thought I had used that up. With visions of spring in my head, I made my mother-in-law's rhubarb cake. It is wonderful and picked up our spirits some. I've been gleaning recipes off of other blogs, so I figured I'd share one.
Cindy's Rhubarb Cake
1 1/2 c. brown or white sugar
1/2 c. butter
2 c. flour
1 t. baking soda
1 t. salt
1 egg
1 c. sour milk
2 c. rhubarb fresh or frozen
Combine all ingredients. Pour in a greased baking dish. Top with:
1/2 c. sugar
3/4 t. cinnamon
Bake at 350 degrees for 35 minutes. Enjoy.
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| Probably isn't the best photo, but I already ate that piece. I figured if I cut another piece for photo purposes I'd have to eat that one also. |
That sounds and looks good! I remember my mom growing rhubarb, but haven't tried growing it myself.
ReplyDeleteThis time of year any dry day is better than nothing and I go outside as much as I can. Hopefully it won't be too long until we're all getting lots of sunny days.
Rhubarb is absolutely one of my favorite fruits. I had the most beautiful rhubarb in the garden when we lived in Connecticut, but alas, I have to buy it at the Farmer's Market here in the Pacific Northwest because we don't get enough sun. Thank you for the recipe--I can't wait to try it. And, thank you for visiting my blog; I think we have a lot in common. Love, Susan
ReplyDeleteOoh me too! Mine also has orange and ground almonds added, it is moist and so yummy!
ReplyDeleteSarah x
That cake looks delicious! I'd would have had a hard time resisting eating it in order to take the glamour shot for the blog post.
ReplyDeleteYum! I love rhubarb. And I like your blog, too!
ReplyDeleteRhubarb cake, yummy, as good as it gets. I am forever banging on about gardening in the cooler climate, brr its still very cold in south Dakota. It was 69f here in Aberdeen yesterday, bit of a fluke but nice.
ReplyDeleteI have never cooked with or eaten rhubarb before. This looks very yummy. I just ordered some rhubarb seeds though. How is it cut for this recipe? I was assuming sliced, but how thin/thick?
ReplyDeleteThe rhubarb is just chopped in 1/4 inch chunks. It may take a few years to eat a rhubarb grown from seed. The best way to get rhubarb is from a friend who is dividing a patch. Let me know how the seeds do. My interest is peaked.
ReplyDeletemmmm - i love rhubarb cake! we might even have enough homegrown rhubarb this year to make some.
ReplyDelete