June 18, 2013

Rhubarb Cake

Well, since the last post, many important things have happened - we got married, we went on a short honeymoon, David started a new job, I got a new job, I went to a class in Arizona and I visited the Midwest for a couples weeks. But rather than discuss any of those things in detail, today I want to talk about a topic near and dear to my heart: Rhubarb.

Mom and Dad have had a rhubarb patch in the backyard in St Paul for as long as I can remember. Ever spring, they make a delicious rhubarb cake. It is tart, sweet and light. Today I made the cake for the first time. Yum!
The rhubarb patch

Piece of cake
Rhubarb Cake Recipe

Cake:
½ c shortning
1 ½ c white sugar
½ tsp salt
1 egg
1 tsp soda
1 c sour milk (milk + 1 tbsp vinegar, let set for five minutes)
2 c + 1 tbsp flour
3 c rhubarb cut fine

Topping:
1/3 c brown sugar
1/3 c nuts
1 tsp cinnamon

Preheat oven to 350.
Cream shortening, add sugar and beat well. Add salt and beat in egg. Mix sour milk and soda. Add soda and milk mixture – add the flour alternating. Stir in rhubarb.
Pour in greased 9x13 pan.
Mix topping ingredients and sprinkle over batter.
Bake for 45 minutes.