recipes

rhubarb cake

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This recipe was in last year’s newsletter, and you can find it in the Farmers’ Market cookbook—but I decided to include it in this newsletter again because it’s the perfect thing to serve at a 4th of July picnic!! It’s so easy, so delicious, and SO seasonally appropriate with all the beautiful rhubarb we can get! I made it the other day and realized that I probably use more like 5 cups of diced rhubarb (I really heap the measuring cup when I measure the rhubarb), and it’s wonderful and moist that way. 
I combined two different recipes from the Alice Bay Cookbook to invent this cake. You can’t have too many good rhubarb recipes! This one is especially easy because it uses oil, so there’s no creaming butter and sugar. Add a cup of toasted walnuts, if you like, but it’s great without the nuts, too.
cake:

1 ½ cups sugar
2 ¾ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon sea salt or kosher salt
1 egg
1 teaspoon vanilla
1 cup sour milk (add 2 teaspoons lemon juice to milk or soy milk, stir, and let sit for a few minutes to curdle)
½ cup canola oil
3-5 cups diced rhubarb
1 cup toasted walnuts, chopped (optional). Toast in a 350 degree oven for 15 minutes.


topping:

¼ cup sugar
2 teaspoons cinnamon, or more to taste

1. Preheat oven to 350 degrees, and grease a 9 x 13” cake pan.
2. Mix together sugar, flour, soda, salt and cinnamon in a medium bowl.
3. In a large bowl, combine egg, vanilla, milk, and oil. Gradually add dry ingredients and mix well. Add rhubarb and optional walnuts. Pour into greased pan and sprinkle the top with cinnamon-sugar mixture.
4. Bake for 40 minutes or so, until a toothpick inserted in the center comes out clean. Cool on a rack in the pan. Cut into generous pieces and enjoy!

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