Friday, June 19, 2015

Rhubarb Season. so recipe time

Rhubarb is Manitoba is almost a weed, it grows anywhere and everywhere, and while regaining popularity there are still lots of folks who don't know what to do with this abundant fruit. A few tips. wait until the stalks are over 12 inches long, which should be now, but don't let them get too thick, because it gets kind of fibrous and less tasty.  We love making punch from it, but cake is always a good one too.  here is an easy peasy recipe for a yummy cake for drop in company or after school snack. This is our rhubarb punch whirred in a blender with ice, and vodka added. Absolutely divine, this recipe will be in the next post.




Rhubarb Cake

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1  egg
  • 1 cup brown sugar
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups chopped rhubarb
  • 1/2 cup chopped pecans

FOR GLAZE:

  • 1 cup sifted icing sugar
  • 4 to 5 tsp lemon juice

Crunchy pecans and tangy rhubarb make this moist banana-bread alternative addictively good.

Instructions

  • Preheat oven to 350F. Lightly spray bottom of an 8 × 4-in. loaf pan.
  • Stir flour with baking soda and salt in medium bowl. Whisk egg with brown sugar, buttermilk, oil and vanilla in large bowl, then stir in flour mixture. Add rhubarb and pecans and stir just until combined. Scrape batter into prepared pan.
  • Bake in centre of oven until a cake tester inserted in centre of loaf comes out clean, 70 to 75 min. Transfer to a rack to cool in pan for 10 min.

and the leaves can be made into pottery!!!

1 comment:

Chic and Sassy said...

yum I'm so gonna try this recipe... I love rhubarb... thank you for sharing!

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