Wednesday, June 04, 2008

Rhubarb Cake

Andy asked me yesterday if I could make a rhubarb cake. What a wonderful idea - I've never made a rhubarb cake before. It was so delicious. Even if you are GFCF, you could make this wonderful cake using regular ingredients.

½ cup Margarine (I used Earth Balance Buttery Spread)
1 ½ cups Organic Raw Sugar (you could use brown sugar)
1 Egg, Beaten1 teaspoon Vanilla
1/8 teaspoon salt1 cup milk substitute (I used Dari Free)
2 cups GF Flour Blend (I used Bob’s Red Mill GF Mix)
½ teaspoon Xanthan Gum
1 teaspoon Baking Soda
3 cups Rhubarb
½ cup Organic Raw Sugar
½ teaspoon Cinnamon
Slice the rhubarb into 1/4" slices. Cream the margarine and 1 ½ cups sugar; add the egg, vanilla and salt; mix well. Add the milk substitute, flour, xanthan gum and soda; mix well. Stir in the rhubarb. Pour the batter into a well-greased "9x13" cake pan. Mix together ½ cup sugar and 1/2 teaspoon cinnamon; distribute this mixture evenly over the unbaked cake batter. Bake for about 45 minutes in a 350 degree oven.


Samantha said...

Funny story:
The second year I was married I planted what I thought was rhubarb thinking I would make a strawberry-rhubarb pie, DH's favorite. I made the pie and passed it out to the family. Everybody said that it was the best strawberry-rhubarb pie they had ever eaten. When my MIL came to help me transplant it, she looks at the plant and says "That is NOT rhubarb!" Turns out, it was swiss chard.

Tam said...

I am one of the few people I know who has actually killed rhubarb.

Love your story, Samantha.

This is another reason I like your blog so much. Thanks for the recipe.

Emmy said...

Love it! I made some rhubarb crisp yesterday but I was looking for something else to make with it.

Connie said...

Sounds wonderful....I love anything with rhubarb!