FAAP Easter

Tuesday, May 17, 2016

Rhubarb Cake

What exactly is rhubarb?

Technically it is a vegetable but is considered a fruit.   It is sold like celery stalks, and has a short growing season from April to June.   The pink colors of the stalks are not an indication of the sweetness like in other fruits.  The colors can range from pale green to bright pink.  The stalks are the only edible part and are quite tart.   The leaves are poisonous, do NOT eat them.

It is most often prepared by cooking into a "sauce".  

So now that you have a background in Rhubarb, here is a recipe to try:



Old Fashioned Fresh Rhubarb Cake

3 cups fresh diced rhubarb
1 cup sugar
1/2 cup shortening

1 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup plain greek yogurt, sour cream or milk

Topping

1/4 cup softened butter
1/4 cup flour
3/4 cup sugar
1/2 teaspoon cinnamon

Preheat oven to 350°
Combine diced rhubarb and 1 cup sugar in a bowl.   Stir to combine.   Set aside

In a large mixing bowl, cream shortening, 1 cup sugar, egg and vanilla

In a separate bowl, whisk together flour, baking soda, salt and spices.

One cup at a time while mixing, add flour mixture to shortening mixture, alternating with the greek yogurt.   Scrape the sides and bottom of the bowl at least twice.

Fold in rhubarb - including juice- and stir until well combined.   Batter will be rather thick.

Spoon batter into a prepared 9 x 13 pan and spread to the sides.

Combine the topping ingredients with a fork.   Make sure that all the butter is mixed in well.   
With your fingers, sprinkle the crumb topping over the batter


Bake for 45-50 minutes until knife inserted in center of cake comes out clean.

Cool or serve warm with whipped cream.


Enjoy !!




Our team will be hosting our Summer Thyme Auction on May 21-22.  





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