>Tasty Tuesday from the backyard garden

>Remember this dream? I didn’t make a meatloaf recently, but I did bake a rhubarb cake. We had so much fresh rhubarb I decided I had to bake, despite the hot weather. I cut up extra rhubarb and froze it: snack size zipper bags hold 1 cup each. Perfect.

Fresh Rhubarb Cake
1/2 cup margarine or butter
1 1/4 cup sugar
1 egg or 1/4 cup egg substitute
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped rhubarb, frozen or fresh
1/2 teaspoon ground cinnamon
Optional: powdered sugar frosting for drizzle,
whipped topping, or vanilla ice cream

Preheat the over to 350 degrees. Lightly spray a 13 by 9 baking pan with non-stick cooking spray.
In a medium mixing bowl, cream the margarine/butter and 1 cup of the sugar. Add the egg; beat well. In a small bowl, combine the buttermilk and vanilla. In another bowl, whisk together the flour, baking soda, and salt.
Add one third of the flour to the creamed mixture and beat well. Beat in half the buttermilk. Add another third of the flour, then the rest of the buttermilk, ending with the flour. Stir in the rhubarb.
Spread in the prepared baking pan. Combine the remaining cup of sugar with the cinnamon and sprinkle over the batter. Bake for 35 to 40 minutes or until the cake test done with a toothpick or skewer.
Optional: Drizzle with powdered sugar frosting or other dessert sauce of your choice. My family likes this cake served with whipped cream or vanilla ice cream on the side. They even eat this for breakfast. Yes, I allow it. Nutritionally, it beats the heck out of a toaster pastry or donut! Did I mention it’s great with coffee?
Leftover cake lasts longer if refrigerated. It tastes great microwaved for a few seconds.

Thanks to Betty Rohde of the Super so fat, low fat, no fat cookbook. This recipe is adapted from hers. If you bake it the low-fat way, it has only 0.5 fat gram per serving.

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