It’s that time of year again! The Rhubarb is ready! Yum, yum, rhubarb cake, muffins, sauce, juice…. The pleasures of the season eh? We have a favourite rhubarb cake that I normally use, but this week I thought I would try a different one. My boys had mixed reactions to this new recipe.
1/2 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup yogurt
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
1/4 cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar
In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with yogurt to creamed mixture.
Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
Blend together cinnamon, and brown sugar; sprinkle evenly over batter. Cut the 1/4 cup butter into small pieces and sprinkle over the cinnamon sugar mix.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
My thoughts: It’s good, but the other recipe is better
Hubby’s thoughts: Meh. Why did you need to change?
Son: Can I have more? You don’t mind if I have more? The other is better, but I like this one too!