So, while I am enjoying my vacation I'm putting others to work for me. I asked the lovely Jill over at Dulce Dough to guest post here, and she graciously agreed. In fact, since she's going on vacation later this month, I"ll be able to return the favor soon! So read on, and visit her site for more delicious recipes! I'll be back later this week with a previously created dessert - this is one you won't want to miss, I promise.
Hello, I’m Jill from Dulce Dough. When Amy asked me if I would be willing to do a guest post at Baking and
Mistaking I was honored and excited. I knew exactly the recipe that I wanted to share. In fact, right before I
received Amy’s email I had been out in my garden pulling rhubarb to make one of my favorite recipes—my
grandma’s rhubarb cake.
Every spring I patiently wait until my rhubarb is ready so I can make this cake. I do freeze rhubarb so I can
make it at other times of the year, but there is nothing like using the fresh, tart rhubarb right from the garden.
1/2 cup butter, at room temperature
2 cups brown sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 cup buttermilk**
1 1/2 cups raw rhubarb, cut small
1 1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 325°.
Prepare 9x13 or 8x12 pan by spraying with cooking spray.
Cream butter and brown sugar together in a large bowl.
Add eggs and vanilla and stir.
In a separate bowl, combine flour, soda, and salt.
Alternately stir in the buttermilk and the flour mixture into the other ingredients.
Fold in rhubarb.
Pour into prepared pan.
Combine sugar and cinnamon for topping and sprinkle on top of cake.
Bake in 9x13 or 8x12 pan at 325° for 40 minutes.
**Don’t have any buttermilk on hand? Amy has instructions in her Tips and Tricks for how to make sour milk to substitute for buttermilk.