I am so sorry that it’s been so long since I posted last….life has been busy since I started my new travel business. It feels good to get back at the blog today though. Today I am stopping by to share a seasonal favourite of mine, something my Mom made when we were growing up and now I make it too every spring when the first rhubarb of the season is ready. Although yesterday I made it with frozen rhubarb since our winter was particularly long/late this year and the rhubarb is far from ready yet.
To make the rhubarb cake/dessert, here is what you need:
1/2 c butter or margarine
1 c white sugar
1 c milk
1 tsp vanilla
2 c all purpose white flour
1 tsp baking soda
1/4 tsp salt
2 1/2 c chopped rhubarb
1/4 c white sugar mixed with 1 tsp cinnamon
To begin, combine margarine and sugar in a bowl till yellow and smooth. Next add egg and beat, then milk and vanilla and beat well. Next add dry ingredients in order given and beat well. Lastly add rhubarb and fold in.
Spoon into a greased 9×13″ pan.
Combine sugar and cinnamon and sprinkle on top of the cake.
Bake at 350 degrees for about 40 minutes or until toothpick inserted in the center comes out clean. Serve warm with whipped cream, a delicious spring dessert. Feeds over ten people!
Enjoy! I hope you enjoy the beautiful spring day we’re having today, the sun is shining, it’s warm finally and the birds are singing. Have a good one!