Monday, May 23, 2011

Guest Post - Rhubarb Cake

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.
This cake is wonderful the first day, but I think it tastes even better the second day. It is very moist, so as it sits the sugar and cinnamon topping absorbs slightly into the cake.
Thank you Amy for letting me share my recipe! And, I can’t wait to share your guest post recipe over at Dulce Dough!

Recipe:
1/2 cup butter, at room temperature
2 cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 cup buttermilk**
1 1/2 cups raw rhubarb, cut small

Topping:
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.

8 comments:

  1. Until now, I've never seen a Rhubarb Cake recipe and this one has me intrigued. A simple ingredient list in what I believe will deliver smashing flavor...can't wait to try it! Expecially the next day, and the next...

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  2. I love Rhubarb and am always looking for a reason to buy it! I think I found my next reason!! Can't wait to try it...

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  3. I love Jill, she is so sweet and her recipes are always mouthwatering..I am hopping from her site to check it out! Looks and sounds like very delicious cake.
    Glad to know you too..I will check more of your blog! Thank you both for sharing and congrats on guest post!

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  4. Thank you Jill and Amy! I adore rhubarb...but I've already used my small crop up this year. I hope to find some in the market, because I'd love to make your fabulous cake. It reminds me of my mother's rhubarb quick bread...mmmmmm.

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  5. I remember baking rhubarb cobbler as a child. This rhubarb cake is unique and I can't wait to try it!
    Thanks Jill and Amy!

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  6. My husband loves rhubarb, and me not so much. I'll have to make this yummy cake for him. A great guest post, Jill.

    Nice to meet you Amy, and you picked a wonderful guest blogger!

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  7. Thanks all for visiting my little corner of the world wide web. Hope you come back!

    -Amy

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  8. Thanks for the sweet comments and thank you Amy for sharing my recipe.
    I hope you are enjoying your vacation!

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