I don’t really like rhubarb. As a child, stewed rhubarb was put in front of me, and I was expected to eat it. And I did. Because I ate what was served. Period.
But………as an ingredient, rhubarb is awesome. Like in this cake.
I chopped some freshly picked rhubarb, made a batter, added some grated ginger and orange rind, and it became a cake! And, I like it!
- 2/3 cup soft butter
- 1 cup white granulated sugar
- 1 large egg
- 1 c sour or buttermilk (or milk kefir)
- 1 tsp baking powder
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tablespoon grated fresh ginger
- 1 tablespoon orange zest (from 1 large orange)(or lemon zest)
- 2 cups chopped fresh rhubarb
- Topping (optional)
- 1/2 cup finely chopped nuts
- 1/4 cup brown sugar
- 1 tablespoon softened butter
- Cream butter and sugar, then add the egg. Beat until combined. Add milk, baking powder, vanilla, ginger and orange zest. Mix well, then dump in the flour. When smooth, fold in the rhubarb.
- Scrape into a foil-lined 9 inch by 6 inch baking pan. Mix the topping ingredients together and sprinkle on top.
- Bake at 375 F for 45 minutes or until a toothpick comes out clean.
- I didn't bother adding the topping this time.