Last week I was at my friend's house for bible study. After the study, he offered us veggies from his veggie garden. He gave me about 15 stalks of rhubards and some other veggies. I have never cooked with rhubard. The only time I had rhubard was when my roomate made a Rhubard cake for Tuesday lunch.
I wasted no time googling for a recipe to use up the fresh rhubard. I have based my recipe on this recipe from from http://www.rhubarbinfo.com/cake and adapted the recipe to my liking.
Ingredients:
1 1/2 cup brown sugar
1/2 cup butter (I used 1/2 cup canola oil)
1 egg
1/2 tsp. salt
1 cup buttermilk, sour milk, or sour cream (I used sour cream)
1 tsp. soda
1/2 tsp. baking powder
1 tsp. vanilla extract
2 1/4 cups flour
1 1/2 cup cut rhubarb
Topping:
1/4 cup sugar
1 tsp. cinnamon
1 tsp. nutmeg
Procedure:
Cream sugar, butter, egg, and salt. Stir in buttermilk (sour ceam) vanilla, and flour. Add rhubarb and beat well. Pour into well-greased 9 x 13" cake pan. Sprinkle with topping. Bake at 160 degree fan bake for 35 minutes or until toothpick comes out clean.
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