5-29-09 Happy taste-bud brain
Although it doesn’t seem like it since Memorial Day has passed, but it’s STILL May and I am STILL eating rhubarb.
When I was visiting my parent’s last weekend, Mom had some rhubarb from her garden to use and she asked me if I wanted a Rhubarb Crisp. I had to tell her that this didn’t sound appealing since I had been making and eating Rhubarb Crisp for the last 4 weeks. I think she was surprised and I myself couldn’t believe I was turning down one of my favorite desserts.
Instead, I asked her about another recipe of hers which I liked growing up, but had never have made myself- Rhubarb Cake. Mom being pretty organized, unlike me, was able to locate this recipe fairly quickly and I volunteered to bake this Friday evening.
I guarantee that this recipe is easy, since I was able to execute successfully.
9 x 13 pan (lightly sprayed with oil)
Bake 350 degree oven for 40 minutes
Mix together by hand:
½ Cup shortening (I used Veg Oil)
1 ½ Cup brown sugar
1 tsp vanilla
1 Cup buttermilk
Mix the above together, then add the flour, soda, and last the rhubarb.
2 Cups flour
1 tsp soda
3 Cups rhubarb (cut into cubes)
Topping to sprinkle on top of cake before put into oven.
½ Cup white sugar
2 to 4 tsp Cinnamon (to your taste)
1/3 Cup chopped nuts (pecan or walnuts)
This cake was so delicious, we devoured it all within 24 hours, and I ended up making another cake on Sunday, which was gone by the time I left town on Monday afternoon.