Spring finally arrived, and then was gone in a flash. We missed the mild weather, and rainy skies, but we did still get to enjoy the springtime harvest. We have a row of rhubarb that comes back year after year big and leafy green.
We tend to forget to make anything with the Rhubarb as we are always rushing to get planting and take care of the last babies being born. This year though Mom decided to really try and use more of the rhubarb and she made some interesting recipes, as well as some very good recipes. One of her good recipes is her standard rhubarb cake that she makes every spring.
It is similar to a coffee cake, but I think a little moister, and David says more sweet, but whichever it is you should definitely try this delicious recipe.
½ c shortening
1 ½ c sugar
½ tsp salt
2 c plus 1 tbsp flour
1 tsp baking soda dissolved in 1 c sour milk (to make sour milk mix 1 c milk, and 1 tbsp vinegar)
2 c finely cut fresh rhubarb (2-5 stalks depending on size)
1/3 c sugar
1 tsp cinnamon
1/3 c nuts- we prefer walnuts
Cream shortening and 1 ½ c sugar
Add salt and egg, mix
Alternately add flour and soda milk mixture, mixing between each addition
Stir in Rhubarb
Place batter in well-greased 9”x13” pan- must be glass the rhubarb will ruin a metal pan
Sprinkle with mixture of last three ingredients
Bake in preheated 350 oven for 45 minutes
Let cool and enjoy!