1/2 cup butter*, room temperature 1-1/2 cups sugar Cream together 1 egg* Add and beat well 1 cup buttermilk* 1 teaspoon vanilla Add and beat until light and fluffy 1/2 teaspoon salt 1 teaspoon baking soda 2 cups whole wheat pastry flour* Sift together, then add to butter mix and beat until smooth 2 cups rhubarb*, chopped Fold into cake mix, then pour batter into prepared 9 x 13 cake pan. 1/4 cup sugar 1 teaspoon cinnamon Mix together and sprinkle evenly over top of batter. Bake at 350 degrees for 30 - 40 minutes or until done. Cool and serve with lemon creme. Serves 12. Lemon Creme 1 cup heavy cream* Whip until stiff 1 cup lemon yogurt* Stir yogurt, then fold into whipped cream. *Indicates ingredients available locally. Served at the Second Saturday Farmer's Market, March 2010. |
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