Early this spring, I was gone for a week and when I came home, there was a large tub with rhubarb growing in it on our back
sidewalk. What a great surprise. Bettie’s son-in-law had gotten the plant from a friends plant and transplanted it into the tub for me. As we were about to reside the house and put in new windows, he was concerned that the plant would get trampled if he put it in the ground.
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| New plant after first picking |
I thought I would replant it after we were done with the remodeling, but it is doing so well I think I will leave it in the tub. We have picked rhubarb from it three times now, and it is going strong.
One of the recipes I made from it is for rhubarb cake. It makes a 13x9 inch pan, so is a little large for our family. My daughter, Amy took it to a pot luck she was going to, and it was well received. Simple to make, it has a sugar and cinnamon topping sprinkled on before baking so no frosting needed. I don’t know how well it would keep as it was all eaten up.
Cinnamon Sugar Rhubarb Cake
½ cup shortening
½ cup shortening
1 cup packed brown sugar
1 cup sugar divided
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk ( or soured milk, 1 tablespoon lemon juice and milk to 1 cup)
2 cups diced rhubarb
Preheat oven to 350°F.
In a large bowl, cream shortening and brown sugar and ½ cup granulated sugar until light and fluffy. Add the egg and vanilla; beat for 2 minutes. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb.
Pour into a greased 13x9 inch baking dish, Combine the cinnamon and remaining sugar; sprinkle over the batter. Bake at 350° for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.
Yield: 12 - 16 servings
* If using frozen rhubarb, measure while still frozen, then thaw completely. Drain in a colander but do not press liquid out.
Taste of Home Winning Recipes
Thats just the kind of recipe I need. We have masses of rhubarb from the allotment and my guys love cinnamon. Win Win. I shall let you know how I get on.
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Sure wish I had your masses of rhubarb, LOL. Enjoy the cake and let us know how it turns out.
ReplyDeletegrowing up, my grandma in San Bernardino, Ca had many rhubarb plants...and her cobblers were my favorite!!! we planted 2 this spring...so next year we should have rhubarb.....can't wait...
ReplyDeleteShelley, I wouldn't have thought about Rhubarb growing in California. Sure hope yours does well.
ReplyDeleteI made this last week for my coworkers and it was great! I doubled the amount of rhubarb (we had lots) and it was delicious. I got alot of complitments and only had 1 piece left to take home.
ReplyDeleteGlad you liked it, wish I had lots of rhubarb. It has been so rainy here that ours is not growing very fast.
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