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~ Rhubarb Cake ~

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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