Rhubarb Cake

What food blog is complete without something rhubarb in late spring? My rhubarb actually came all the way from Illinois, making its way here in a car, then getting stashed in my mom's freezer (and mine) before it got dumped into this cake.

I actually made this cake about a month ago from this recipe on All Recipes. It is supposed to be made in a 9x9 pan and I only have an 8x8, so it came out pretty thick. Plus, I had doubled the rhubarb according to other user's feedback.

This time, I made only 3/4 of the cake batter part and kept the rhubarb at 2 cups. Instead of serving it with the vanilla sauce, I topped it with vanilla ice-cream and some of my strawberry sauce (failed strawberry freezer jam). You'll find the recipe for the cake below.



Rhubarb Cake

1.5 TBSP butter

3/4 cup sugar

1 egg

1 tsp. lemon juice

1/2 cup plain yogurt

1/4 cup milk

1/2 tsp. vanilla

1.5 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. soda

1/2 tsp. salt

2 cups rhubarb

Topping

1/4 cup all-purpose flour

1/8 cup brown sugar

1TBSP vegetable oil

Cream butter, sugar, and egg together. Add lemon juice, yogurt, milk, and vanilla. Mix with wooden spoon or spatula until incorporated. Sift dry ingredients over wet and stir in with spoon. Batter will be thick! Fold in rhubarb. Spread batter in a greased 8X8 dish and sprinkle with topping. Bake at 350° F for 40-45 minutes.

Cook's Word: The cake took longer to bake than I thought it would, but it turned out very light and moist. Delicious warm with some ice-cream on top!

Taste-Tester(S) seemed to enjoy. Claims the cake is good by itself!