Monday, April 4, 2011


Hey all,
it came sooner than I thought, Local Rhubarb is now here!
You know what that means? It really is spring! Yes I know it doesn't feel like it at all. I mean what is with all this rain? But it also means there is rhubarb pie to be made. And Rhubarb Upside-Down Cake and Rhubarb Cake.
Speaking of..... Here's a recipe for Rhubarb Cake. I made it a few times last year and it was excellent. By the time the other fruits come into season my whole family is tired of anything that has anything to do with Rhubarb, but what can I say? I just get over excited by the first local products of the year.

Rhubarb Cake

2/3 cup oil
1 1/2 cups brown sugar
1 tsp. salt
1 tsp baking soda
1 1/2 tsp. vanilla
1 egg
1/2 cup chopped walnuts (optional)
1 cup sour milk
2 1/2 cups flour
2 cups chopped rhubarb drained (if frozen)

Mix the above ingredients.

Pour into a round bunt pan. bake for 45 mins at 350F

Flip out of pan and onto plate. Top with cream cheese icing.