So your rhubarb is growing like crazy too? Then you will want to try this Rhubarb Snack Cake Mary Katherine served the girls at coffee this week. No one guessed that there was rhubarb in it. The tender spring rhubarb cooks down so that there aren’t even pieces left in the cake.
Rhubarb Snack Cake:
1 stick butter or margarine
1 cup light brown sugar
½ cup white sugar1 large egg
½ teaspoon salt1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour
1 cup sour milk or buttermilk
2 cups finely chopped rhubarb
Cream the margarine white and brown sugars in a stand mixer until fluffy. Add vanilla and eggs and again beat well. Mix the flour, salt and baking soda. Alternately add flour and sour milk. (So sour milk? Put 2 tablespoons of lemon juice or vinegar in a cup and fill with regular milk until it reaches the one-cup measuring mark.) Beat well after each addition. Finally stir in the rhubarb.
Pour into a greased 13 x 9 inch baking pan. Smooth the top flat and sprinkle on 1/3 cup white sugar blended with a scant teaspoon cinnamon. Bake in a 350 oven for 35 to 40 minutes and center of cake is done.
Serve warm. Reheat left overs in microwave. This is rich so you will get at least 16 servings. Mary Katherine served a small spoon of vanilla ice cream on top.
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