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.