It always seems that folks that don’t have rhubarb in their gardens can’t get enough of this astringent veggie, and those that don’t want it can’t get it out of their garden. I myself fall in the first camp – I planted some rhubarb last year, but it doesn’t seem to be thriving. As a result, all I can do is look longingly at the office plant, and keep my ears open for people complaining about their bounty that want to give it away.
I have a couple of favourite rhubarb recipes, and I’ll be sharing some of them in the next week or two. We’re also curious to hear your favourite (and unusual) ways to use this springtime treat. But for now, I’ll start with an old traditional favourite of mine:
Brown Sugar Rhubarb Cake
1/2 cup butter
1 1/2 cups brown sugar
1 cup buttermilk (or yogurt diluted with a bit of milk)
1 tsp. baking soda
2 cups flour (white or whole wheat)
1/4 tsp. cinnamon
1/2 tsp salt
1 tsp. vanilla
2 cups fresh rhubarb, diced
1/2 cup brown sugar
1 tsp. cinnamon
Cream butter and sugar. Add the egg and mix well.
Dissolve the baking soda in buttermilk or yogurt and add to sugar mixture.
Mix flour, salt and cinnomon and add to first mixture. Add vanilla and rhubarb and mix just until the rhubarb is incorporated into the batter. (Do not overmix!)
Spread into greased 9×13 inch pan and sprinkle on topping. Bake at 350 degrees for 50 minutes.