In Season: Rhubarb Cake

My neighbor hates rhubarb because she was forced to eat vast quantities of it as sauce when she was a child. You make rhubarb sauce by chopping  up trimmed rhubarb stems and simmering them in some water with sugar added at the end. The resulting swampy mixture is supposedly good over vanilla ice cream.  Try it. You might like it.

I prefer to eat cake.

This is my favorite rhubarb cake recipe. This moist buttermilk cake is good the day it is made and great the day after baking. I sometimes use half white and half whole wheat flour for more flavor.

Rhubarb Cake

12 servings

  • ½ cup margarine
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 cups flour
  • 1 teaspoon soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ teaspoon almond extract
  • 2 cups rhubarb, cut fine

Topping:

  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup pecans, chopped

1. Blend together margarine and sugar.

2. Add eggs one at a time.

3. Sift together dry ingredients. Add dry mixture alternately with buttermilk.

4. Pour into a greased 9 x 13 pan.

5. Sprinkle topping mixture evenly over batter in pan.

6. Bake at 350°F for 40 minutes.

I bought my rhubarb at a FFA plant sale at a local high school for $1 a bunch. Many people with older homes have rhubarb growing in some out-of-the-way corner of the yard. Offer to make them one of these cakes in return for a mess of rhubarb. Rhubarb freezes well, so be sure to put some in the freezer to bake with after the snow flies! Begonia

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