From The Mercantile Muse Kitchen

Rhubarb Cake

Have I told you my neighbors don't like rhubarb. More importantly, have I told you that we love rhubarb and that our next door neighbors, Lauren and Jay (who happen to not care for it) have a big bed of rhubarb and that we get to take as much as we like? In all fairness, they didn't plant the rhubarb. Our previous neighbor did.

Hello gorgeous.

It was high time I did something with their glorious harvest of rhubarb.

I was going to make my friend's mom's rhubarb bread recipe, but I'm out of brown sugar. So where do you think I went to find a new rhubarb recipe? Yup. Pinterest.

What I found was Oma's Rhubarb Cake on allrecipes.com. 

I baked it last night and it came out pretty darn good. Hot out of the oven we gave it 8 out of 10 stars- we only waited long enough to not burn ourselves while holding a piece. Be forewarned, the fruit inside is hot to eat even when you can hold it. Learned that the hardway.

This morning I thought it had gotten a little bit dry. I think my oven must bake on the high side, so next time I'd check the cake before 45 minutes. Also, I didn't have sour cream and used yogurt instead,which I'd probably do anyways. I like the tangier bite of non-fat yogurt.

The topping really made this cake. Decadent. Golden brown when baked and delicious.

Rhubarb Yogurt Cake ala Oma

1 1/4 cupswhite sugar

1 teaspoonbaking soda

1/2 teaspoonsalt

2 cups all-purpose flour

2 eggs, beaten

1 cup non fat yogurt (or sour cream)

3 cups diced rhubarb

topping:

1 cup white sugar

1/4 cupbutter, softened

1/4 cupall-purpose flour

cinnamon for dusting

 

Preheat your oven to 350 degrees F.  Grease and flour a 9 x 13 cake pan (note: I'd be more generous with the greasing than I was). 

 

In a large bowl combine dry ingredients (sugar, flour, baking soda, and salt) and mix.  Add wet ingredients (beaten eggs, yogurt- or sour cream if you prefer) and mix until smooth.  Fold in rhubarb a little at a time until it is incorporated into batter. Pour into cake pan and spread evenly.  Set aside.

 

In another bowl mix topping by adding sugar, flour and butter. Mix together with fork until crumbly. Sprinkle topping over entire cake. Dust cinnamon over top if you like.

 

Bake 40-45 minutes. Insert cake tester or toothpick in center to check for doneness. Let rest. Cut and serve. 

 

 

 

All and all, a lovely cake recipe to make use of our neighbors' rhubarb.

 

Do you have a favorite rhubarb recipe? There's still more to be harvested and I hate to see it go to waste. I might do a little searching for a jam recipe, but I'm open to suggestions.

 

 

Raining cats and dogs here. It really lashed overnight. The sump pump is now working overtime.  So glad I cut my peonies before it started to get heavy.

 

Today I'm working on some logo design adjustments, among other things.

 

How about you? What's on your plate today?

 

Ciao for now ,