I’m still inspired by rhubarb. These recent rains have kept mine going strong, so here’s another cake recipe. This one is a bit different, it has an orange in it.
A whole orange. Not peeled.
It’s also really easy with little clean-up. Gotta love that!
All the dry ingredients except the sugar get mixed in one bowl with the rhubarb, and all the wet ingredients go in the blender with the sugar.
The blender pulverizes the orange, and mixes all the wet ingredients. Pour it into the dry mixture, stir just until mixed, spoon it into the prepared cake pan.
Bake, and you’re done.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (omit if using butter as the fat)
- 1 cup chopped rhubarb
- 1 washed orange, cut into 8ths and seeds removed. The peel is still on.
- 1/2 cup veg oil, lard or butter (I used lard)
- 1 cup granulated sugar
- 2 eggs
- 1 cup sour cream (you could sub with plain yogurt)
- 1 teaspoon vanilla
- In a large bowl, mix the flour, baking soda, salt, then add rhubarb. Stir to coat the rhubarb with flour.
- In the blender, or food processor, pulverize the orange, oil, eggs, sour cream and vanilla. Then add the sugar and blend until all combined. It might look curdled.
- Pour into the dry ingredients, mix only until combined, then spoon into a greased tube pan.
- Bake at 375 F for 45 to 50 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes, then turn out onto a serving plate.
- This cake was quick and easy to prepare. It would be good without the rhubarb, or with blue-berries instead.